Summer Salad - Eggplant,Tomato and Zucchini
Prep time
Cook time
Total time
Fresh Summer salad made with produce from the vegetable garden. A recipe inspired by Susan Loomis. Serve on crusty bread as a bruschetta or as a side dish.
Recipe type: Salad, Vegetarian
Cuisine: Italian
Serves: 4
  • 1 medium eggplant - sliced into even slices
  • 250 grams tomatoes - quartered
  • 1 medium zucchini (courgette) - peeled and sliced into even rounds
  • 1 small red chilli - finely sliced (optional)
  • 1 tablespoon olive oil
  • 1 and ½ teaspoons balsamic vinegar
  • 1 large handful fresh basil leaves -torn
  • salt and pepper to season
  1. Set a griddle pan to heat on the stove top
  2. Add the sliced eggplant and zucchini and turn once cooked on one side
  3. Remove from the heat once cooked and lay on a serving plate
  4. Combine the oil and balsamic
  5. Top with the tomatoes and fresh basil and chilli and dress with the oil and balsamic
  6. Allow the dish to sit for the flavors to meld for 15 minutes+ (not in the fridge)
  7. Season to taste with salt and pepper
  8. If serving as brushcetta add shaved Parmesan and fresh rocket leaves
Recipe by A Fresh Legacy at