This vibrant Mediterranean-inspired salad combines smoky grilled eggplant, sweet heirloom tomatoes, creamy feta, and fresh herbs, all brought together with a bold za’atar vinaigrette. Perfect as a main dish or a stunning side for summer gatherings, this dish layers texture and flavor with every bite.
Image source: AI-generated
Ingredients (US Units)
- 3 tablespoons za’atar spice mix
- 4 garlic cloves, finely grated
- 1¼ cups extra virgin olive oil
- 2 lbs mixed eggplants (Italian, Japanese, Graffiti, or Fairy Tale), halved lengthwise (quartered if large)
- 1 large red onion, sliced into rounds
- 24 inches pita bread
- Kosher salt, freshly ground black pepper
- ¾ cup fresh lemon juice
- 1 tablespoon honey
- 1 teaspoon finely grated lemon zest
- 2 lbs small mixed heirloom tomatoes, halved or wedged if large
- 8 oz Greek feta cheese, broken into large chunks
- 2 large Persian cucumbers, thinly sliced
- ½ cup pitted Kalamata olives
- ½ cup torn basil leaves
- ¼ cup dill sprigs
- Vegetable oil (for brushing)
Directions
- In a small bowl, whisk together za’atar, garlic, and olive oil.
- Generously brush eggplant, onion slices, and pita with za’atar oil. Season with salt and pepper. Set remaining oil aside for dressing.
- Preheat grill to high heat. Clean the grates well and brush them with oil.
- Grill eggplant, turning occasionally, until lightly charred and tender (about 3 minutes per side). Grill onion and pita until charred on both sides (1–2 minutes per side).
- Transfer grilled items to a baking sheet and let cool. Chop large eggplant pieces into bite-size chunks; tear pita into large strips.
- Whisk lemon juice, honey, lemon zest, 2 teaspoons salt, ½ teaspoon pepper, and the remaining za’atar oil to create the dressing.
- On a large serving platter, arrange eggplant, onions, pita, tomatoes, feta, cucumbers, and olives. Drizzle dressing over the top, making sure the eggplant is well coated.
- Finish with torn basil and dill sprigs.
