Salad with Grilled Vegetables

TÜRKÇE İÇİN TIKLAYIN
PER ITALIANO

Hello everyone,

You may remember that we are salad lovers and we have salad at least once a day, often twice. Today I am sharing one of our favourite summer salads: Salad with grilled vegetables.

Eggplants and zucchini are in season. I'd say don't miss it out before summer is over.

When the temperature gets high we often don't feel like eating much. A light meal feels just about right. If it is one of those days for you, you can enrich this salad by adding some tofu or legumes like beans or chickpeas. This way you'll have one light but also satisfying and delicious meal that contains greens, veggies and protein.

Lettuces of today's salad come directly from the producer: our tiny garden :) We enjoy the luxury of having a tiny piece of land next to our building. There is nothing like the taste of your own freshly harvested lettuce.

We planted different varieties of lettuce after each harvest. So far we've tried over 15 varieties which had different tones of green, red, curly leaves, flat leaves, soft leaves and crispy ones... Using different lettuces improve your salad visually and nutritionally.

Among the ingredients below I haven't written the exact amount of eggplant and zucchini. Add as much as you wish.

Ingredients (for 1):
100 - 125 g mixed lettuce
1/2 apple
2 - 3 artichoke hearts (jarred)
2 - 3 sun dried tomatoes (jarred)
Grilled eggplant slices
Grilled zucchini slices
Spring onion (chopped)
2 pitted green olives
2 pitted black olives
1 tsp sunflower and pumpkin seeds
3-4 pecans
Balsamic vinegar

Notes:

1. My artichoke hearts were preserved in oil. You can use a no-oil brand to make even a better WFPB version of this. If also yours are jarred in oil, strain them thoroughly.
2. My sun dried tomatoes were also preserved in oil. I strained the oil well before using them. If you have dried tomatoes at home you can soften them by soaking in warm water. 
3. As I mentioned before, if you'd like to have only salad for your meal, you can enrich protein content of your salad by adding some tofu or legumes like beans or chickpeas.

Preparation:

• Cut lettuces in pieces.

• Cut eggplant and zucchini into slices and grill them.

• Cut apple into cubes, add into salad and mix.

• If jarred in oil, strain well your artichoke hearts and sun dried tomatoes.

• Cut grilled veggy slices in half or in quarter. (or even more pieces due to the size of slices)
• Cut strained artichoke and sun dried tomatoes into pieces. Slice the olives. Chop spring onion. Add all ingredients into salad together with pecans and seeds.

• Dress with a balsamic vinegar.

Enjoy...