Summer Salad

Description

Serves 4 persons.

Ingredients

• 3 small Eggplants
• 1/2 green pepper
• 1 large tomato
• 3 large celery stalks
• 3 small potatoes
• 12 black olives
• -- Dressing:
• 1/2 cup olive oil
• 3 tablespoons red wine vinegar
• 2 garlic cloves, minced
• 1 dash pepper
• 1 dash basil

Procedures

1. Eggplant and peppers: Peel, slice Eggplants. Place in colander and salt lightly. Let stand 1/2 hour.
2. Preheat grill.
3. Grill Eggplant slices and green pepper. (Eggplant should be lightly browned and outer green pepper skin charred). Place green pepper in paper bag, let stand 1/2 hour. Peel green pepper under running water. Dice Eggplant slice green pepper. Place in large bowl.
4. Potato: Boil potatoes until tender (about 10 minutes). Cool. Peel, dice and place in bowl with other vegetables.
5. Other vegetables;Peel, seed and chop tomato. Chop celery. Slice pitted black olives. Put tomatoes, celery and in bowl. Mix well.
6. Dressing: Mix olive oil, vinegar, garlic, pepper and basil. Pour over vegetables in bowl. Toss well.
7. Let marinate at room temperature at least 1/2 hour and then put in fridge. Stir and toss for 3 hours