Simple Tomato Cucumber and Eggplant Salad


  • Pinch of Oregano (if desired)
  • 4 Ounces Fresh Feta
  • Sea Salt and Freshly Ground Black Pepper
  • 3 Sprigs of Green Onions or Thinly sliced ½ of Small Red Onion
  • 1-2 Tbsp. Red Wine Vinegar
  • 1 Medium Cucumber (Curby)
  • 1 Large Heirloom Tomato
  • + 2 more ingredients
    • Olive Oil
    • 2-3 Medium Italian Eggplant

Dice the eggplant into 1/3 to 1/4 inch cubes. Toss diced eggplant into a colander with at least a couple of teaspoons of salt and let stand over bowl or sink. Allow the eggplant to drain for about an hour. Preheat the oven to 425 deg. F and drain the eggplant well. Rinse it, and drain it again....

View full recipe at Chow


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