Summer Garden Salad

Michael Symon
Servings: 4
15 to 30 min

Use up your summer veggies from the garden in this delicious salad!

  • Ingredients
  • step-by-step directions
Summer Garden Salad
  • 1/2 cup bulgur (rinsed)
  • 3/4 cup water
  • 1/2 cup olive oil (divided)
  • 1/2 pound Japanese eggplant (peeled and medium diced)
  • 2 Serrano chilies (seeded and finely chopped)
  • 2 cloves garlic (finely chopped)
  • 2 tablespoons pine nuts
  • 1/4 cup golden raisins
  • 1/4 cup dry white wine
  • 1/2 cup lemon (zest & juice)
  • 1/2 cup scallions (thinly sliced)
  • 1 cup cucumber (medium diced)
  • 1/3 cup feta (crumbled)
  • 1/2 cup mint (finely chopped)
  • salt and freshly ground black pepper (to taste)
  • In a small pot, add the water with a pinch of salt. Bring to a boil, add the bulgur, then reduce to a simmer and cook for 10-12 minutes. Pour into large bowl and set aside to cool.
  • In a large sauté pan, add 1/4 cup olive oil and heat over medium-high heat. Add the eggplant and cook, season with salt and sauté until light golden-brown and softened, about 5 minutes. Reduce the heat to medium and add the chilies, garlic and pine nuts and cook for 2 minutes, until the pine nuts are toasted. Add the raisins and wine, and continue to cook for another minute until the raisins plump and the wine reduces slightly.
  • Add eggplant mixture to the bulgur with the lemon zest, juice, remaining 1/4 cup olive oil, scallions, cucumber, feta and mint, and mix to combine. Season with salt and pepper to taste.
  • Helpful Tip: replace the mint with any fresh herb, such as parsley or basil.
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