Mediterranean Chopped Salad

FRESH PRODUCE TIPS:

Eggplant, peppers and tomatoes are all part of the same plant family known as the nightshade family or solanaceae. Even though they are beloved around the world and have become integrated so closely into certain cuisines that we couldn’t imagine them otherwise (like Italy without tomato sauce), these plants actually originate from the Americas and were not seen in the European, Asian or African continents before the 1500s. They are all happiest stored in a cooler part of the kitchen out of direct sunlight and do not do well in the fridge. Keep tomatoes with their stem side down since their “shoulders” are sturdier than the bottom and they will ripen more evenly. You can pick all of these vegetables slightly underripe and as long as they are beginning to ripen on the “blossom end” they will continue to mature on your counter. 

Cucumbers prefer the high humidity and chilly temperatures of your vegetable crisper drawer in the refrigerator. Keep them dry and cold. Sitting in standing water or locked inside a plastic bag can cause them to rot quickly. Once a cucumber has been cut you only have a couple days to finish it, but unwashed and whole cucumbers can last a week or two, no problem.

New Technique!

In this recipe we’ll be using the eggplant as a staple for making a creamy salad dressing. Eggplants are one of the more intimidating vegetables to work with for many people so they often become relegated to a single go-to eggplant recipe. Lets try mixing it up with this charred eggplant method!

You will need a gas range or a grill to try this out.

Ingredients:

• 3 large tomatoes

• 1 cucumber

• 2 bell pepper

• 2 ears corn

• 1 can chickpeas, drained and rinsed

• 1 eggplant

• 1 bunch dill

• 1 lemon

• 2 cloves garlic

• 1/3 c. plain yogurt

• 1/4 c. tahini

• 1 tbsp. red wine vinegar

• 1 tbsp. honey

• 1 tsp salt

• 1/2 tsp. cayenne (optional)

• 2 tbsp. olive oil

• feta cheese to garnish (optional)

Preparation

1. Dice up the tomatoes, cucumber, bell pepper and toss together in a bowl. Remove the corn from the cob and add the kernels to the bowl along with the chickpeas. 

2. Take the whole eggplant and put it directly into the fire of your gas stove, under a high broiler, or onto your grill. Char the skin until it is completely blackened and crispy, nearly to the point where the eggplant looks unusable. Don’t forget to rotate the eggplant so the entire skin surface is blackened. This can take 10-15 minutes. Take it out and put it on a plate to the side to cool.

3. Meanwhile, in a blender or food processor combine the dill, juice and zest of the lemon, garlic, tahini, yogurt, vinegar, honey, salt and cayenne (if using). 

4. Once the eggplant is cool to touch, peel off the charred skin and use a spoon to scoop out the goopy, softened interior. Discard the skin and any juice that has leaked onto the plate. 

5. Add the eggplant to the yogurt dressing mixture in the food processor or blender. Blend on high, and slowly add 2 tablespoons of olive oil. Continue to mix until smooth and creamy. 

6. Toss the vegetables in the smokey, creamy, tangy dressing. Garnish with feta (if using) and enjoy!