A fresh Greek salad with eggplant from your Gourmet Vegies Chef’s Combo of Greek Feast flavours.
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon fresh oregano
1 teaspoon fresh dill
2 slices chargrilled purple eggplant, coarsely chopped
70g chargrilled capsicum, coarsely chopped
100g Fetta, crumbled
150g kalamata olives
125g cherry tomatoes, halved
1 small red onion, halved, cut into thin wedges
1 smoked chicken breast, thinly sliced
- Place the lettuce leaves on a large serving platter.
- Whisk together the olive oil, vinegar, oregano and dill in a small jug. Season with salt and pepper.
- Arrange the eggplant, capsicum, feta, olives, tomato, onion and chicken on the lettuce. Drizzle over the dressing. Serve immediately.
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