Tomato, Eggplant, and Mozzarella Salad

Tomato, Eggplant, and Mozzarella Salad


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Add some chicken for a fuller meal! This fresh take on a traditional salad will keep everyone happy this summer at your BBQ!

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Time needed

15 min preparation + 20 min cooking

Serving Size / Yield

6 servings


  • 6 Tbs. olive oil
  • 1 medium eggplant, sliced
  • sea salt and pepper
  • 1 lb. fresh mozzarella, crumbled
  • 1 lb. sliced tomatoes
  • 1/4 C. fresh basil leaves, torn
  • 2 Tbs. balsamic vinegar

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Heat the oven to 400 degrees and brush two rimmed baking sheets with 1 Tbs. oil each. Arrange the eggplant slices on sheets and brush the tops with 2 Tbs. oil and season with salt and pepper. Roast the eggplant for approximately 20 minutes, or until golden and tender. Let them cool.

Toss the eggplant and tomatoes together and top with mozzarella and basil. Drizzle with 2 Tbs. oil and balsamic vinegar.

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