Eggplant Feta Salad is the perfect combination of sautéed garden fresh eggplant, tomatoes, fresh basil and marinated in a balsamic olive oil dressing.
For the last several years we have celebrated the 4th of July here at home with friends and family. It entails lots of fun in the pool, games, eating, drinking and fireworks. It is the ideal way to celebrate summer, independence day, and friends and family.
The kiddos are in and out of the pool, playing games, and having an all around good time. The adults are playing games, relaxing, eating, drinking and catching up on all that has started since summer began.
Though everyone is excited for the firework show that will happen later in the evening, the events leading up to the big bang is usually the highlight of the day. Food, lots and lots of food.
The grill will be fired up and used to its fullest potential providing plenty of burgers, brats and dogs, but the highlight of the food buffet is and always is the sides.
Which mostly consists of different and delicious versions of salads. Not the leafy green kind but the kind that are a perfect combination of summers harvest veggies. I usually always end the evening with a promise from someone to share the recipe to the salad that they brought and that I fell in food love with. Yes, food love is a real thing! Don’t judge.
This year I have been working on salad recipes to serve at our 4th of July party. And you guessed it this Eggplant Feta Salad will be making an appearance. I hope it makes an appearance at your 4th of July celebration.
- 1/2 cup extra virgin olive oil
- 1 garlic clove, diced
- 2 medium eggplants, peeled and cut into 1/2” dice
- 1 pound grape tomatoes, quartered {about 2 cups}
- 1 teaspoon sea salt or kosher salt
- 3 teaspoon balsamic vinegar
- 3-4 basil leaves, sliced
- 1/2 cup feta cheese, crumbled {more if you desire}
- Crusty bread, sliced {optional}
- In a large skilled heat olive oil over medium high heat. Add garlic, stirring and cook for 5 minutes. Do not let garlic brown, only soften.
- Toss eggplant, tomatoes and salt into skillet with garlic. Cook stirring occasionally for 10 minutes. You want the eggplant to soften but not become mush.
- Pour everything from the pan in to serving bowl and toss vinegar over top to combine. Cover and set aside to marinade for at least 30 minutes up to 2 hours.
- Before serving toss in basil, and feta cheese.
- Serve bread along side salad. Top salad on bread and eat crostini style, or use bread to absorb the grate juices.
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Athena’s Lemon Chicken Saute
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Amy, this is my kind of salad! I am so makiing this when I get a eggplant from the farmers market!
That is awesome Kristen!
I am so excited for this!! Eggplant is a favourite here and this is actually a salad my husband would eat 🙂
My hubby is a big eggplant lover too and he gobbled it up.
I just love all these flavors together – sounds wonderful!
Thanks Stephanie.
What a fresh and delicious salad! The balsamic vinegar would add a lot of great flavor!
I love the addition of balsamic to vegetable dishes. It such a great layer of flavor and enhances the fresh taste of the veggies.
Whoever doesn’t make this salad is crazy! This looks amazing!
Thanks girlie!
This is a perfect side for 4th of July celebrations! So flavorful and looks delicious!
Thanks Taylor!
I don’t even love eggplant but the presentation and flavor combinations in this salad have me craving a bowl!
Thanks Gina.
Love this! I can’t imagine the flavor – lovely! Eggplant is one of my favorites, so I’m excited by this salad!
Thanks Patricia! The feta and eggplant are a perfect little flavor combo.
So many fresh and delicious flavors in this salad! I am in!
Enjoy Anna!
I don’t eat a lot of eggplant because I never know what to make BUT this is perfect!
Thanks Brandy!
We use to do a lot for 4th of July but over the past few years we’ve gone a lot simpler and we just spend time with family and then watch fireworks! Gotta add this salad to our menu!
I hope you have a wonderful 4th Angie!