Anne's Summer Salad Recipe

Ingredients

Directions

1. I used vegetables on hand.
2. Other in-season vegetables (ie. beans) could be used.
3. As well, feta cheese or mozzarella cheese could be added.
4. Eggplant & Peppers: Peel, slice eggplants.
5. Place in colander and salt lightly.
6. Let stand 1/2 hour.
7. Preheat grill*.
8. Grill eggplant slices and green pepper. (Eggplant should be lightly browned and outer green pepper skin charred).
9. Place green pepper in paper bag, let stand 1/2 hour. peel green pepper under running water.
10. Dice eggplant slices and green pepper.
11. Place in large bowl.
12. Potato: Boil potatoes until tender (about 10 minutes).
13. Cool. peel, dice and place in bowl with other vegetables.
14. Other vegetables; Peel, seed and chop tomato.
15. Chop celery.
16. Slice pitted black olives.
17. Put tomatoes, celery and olives in bowl.
18. Mix well.
19. Dressing: Mix olive oil, vinegar, garlic, pepper and basil.
20. Pour over vegetables in bowl.
21. Toss well.
22. Let marinate at room temperature at least 1/2 hour and then put in fridge.
23. Toss and stir occasionally.