Spanish Salad with Grilled Eggplant, Tomatoes and Feta Recipe
This salad combines soft, lightly smoky eggplant with juicy tomatoes and salty feta cheese. In Spanish homes, grilled vegetables often end up in a bowl with olive oil and vinegar as a side for lunch or a light dinner. The flavor is a bit reminiscent of Middle Eastern mezze, but with a Spanish touch of olive oil and wine vinegar.
W hiszpańskich domach grillowane warzywa często podaje się jako „ensalada templada” – lekko ciepłą sałatkę z oliwą i octem. To sposób na wykorzystanie warzyw z planchy lub grilla z obiadu także na kolację.
This salad brings together the smoky sweetness of grilled eggplant, the freshness of ripe tomatoes and the salty tang of feta in a way that feels both Mediterranean and distinctly Spanish thanks to the generous use of olive oil and wine vinegar. It’s simple to prepare yet full of complex flavors and works equally well as a side or a light main course.
Dlaczego ta wersja działa
- Solenie i osuszanie bakłażana przed smażeniem ogranicza goryczkę i nadmierne chłonięcie oliwy.
- Krojenie bakłażana po lekkim przestudzeniu zapobiega jego rozpadaniu się na papkę.
- Dodanie fety na końcu chroni ser przed całkowitym rozkruszeniem i rozpuszczeniem.
Chef's tips
Don’t rush the salting step for the eggplant—it helps draw out excess moisture and any bitterness, and gives you a creamier texture after grilling. Make sure the pan is properly heated before adding the slices so they sear instead of steaming. Taste the dressing before adding it to the vegetables; the balance between acidity and richness from the olive oil is key here.
How to serve
Serve this salad in a shallow dish so the colorful vegetables and feta are clearly visible. It’s excellent alongside grilled chicken, lamb chops or baked fish. For a vegetarian meal, pair it with crusty country bread, hummus or other mezze-style dips. You can also spoon it over toasted bread as a warm-weather bruschetta-style topping.
Na co uważać
- Nie smaż bakłażana na zbyt małym ogniu – zacznie pić dużo oliwy, a nie zrumieni się ładnie.
- Nie przesadź z solą w sosie, bo feta i oliwki dodadzą dodatkowej słoności.
Zamienniki
- Ser feta możesz zastąpić hiszpańskim serem kozim lub serem typu sałatkowego.
- Oregano da się wymienić na tymianek lub mieszankę ziół prowansalskich.
- Czerwony ocet winny możesz zastąpić białym octem winnym lub sherry vinegar.
Ingredients
- eggplant sliced into rounds about 1 cm thick - 2 pieces
- tomato ripe, cut into large chunks - 3 pieces
- feta cheese crumbled into pieces - 100 g
- red onion thinly sliced - 0.5 pieces
- black olives pitted, halved - 10 pieces
- olive oil for grilling and dressing - 4 tablespoons
- red wine vinegar or white wine vinegar - 1 tablespoon
- garlic grated or finely chopped - 1 clove
- dried oregano for the dressing - 0.5 teaspoons
- salt to taste, carefully because feta is salty
- black pepper to taste
- flat-leaf parsley chopped, for serving - 2 tablespoons
Preparation
- Lay the eggplant slices out on a board, lightly salt on both sides and set aside for 10–15 minutes, until droplets of juice appear on the surface. Then pat them dry with a paper towel.
- Heat a grill pan or a regular large frying pan over medium-high heat. Brush the eggplant slices on both sides with 2 tablespoons of olive oil.
- Fry the eggplant in batches for 3–4 minutes on each side, until softened and dark grill marks or light browning appear. Transfer the cooked slices to a large bowl and cut into smaller pieces once they have cooled slightly.
- Wash the tomatoes and cut them into large chunks, add to the bowl with the eggplant. Add the thin slices of red onion and the halved olives.
- In a small bowl, mix the remaining 2 tablespoons of olive oil, the vinegar, grated garlic, oregano, a pinch of salt and pepper. Taste the dressing and adjust the seasoning as you like.
- Pour the dressing over the vegetables and gently toss. Add the crumbled feta and very gently toss again so the cheese doesn’t break up completely.
- Sprinkle the salad with chopped parsley and serve at room temperature or slightly chilled.
Storage
Sałatkę przechowuj w lodówce do 2 dni – bakłażan zmięknie, a pomidory puszczą więcej soku, tworząc intensywny sos. Przed podaniem delikatnie wymieszaj i w razie potrzeby dodaj odrobinę świeżej oliwy lub sera feta.
This recipe was inspired by simple Spanish home cooking, where leftover grilled vegetables are rarely wasted and often turned into vibrant salads. I like to make it when tomatoes are at their peak and eggplants are sweet and firm. It tastes even better after a short rest, when the flavors have had time to meld.
