Recipe at a glance
Capture the essence of summer with this vibrant salad featuring arugula, fresh basil pesto, late-August eggplant, and juicy tomatoes. Whether you’re craving a quick weeknight vegan meal or a light dinner of salad paired with a grilled chicken, this is it! Don’t forget to enhance the experience with a glass of Sauvignon Blanc.
Course:
Main
Cuisine:
Mediterranean
Servings:
4
Prep time:
40 min
Cook time:
15 min
Total time:
55 min
Prepare Basil Pesto
Basil Pesto
Ingredients
- ⅓ cup of cold-pressed olive oil
- 1 large garlic clove
- ¼ cup almonds
- ½ cup Parmigiano Reggiano cheese
- 2 cups tightly packed basil leaves
Instructions
- Begin by grating the Parmigiano Reggiano cheese and chopping the garlic clove.
- Using a food processor, finely chop the almond pieces.
- Add all the remaining ingredients to the food processor and, using the pulse option, finely chop everything together.
- Taste the pesto for seasoning and add more salt if needed.
Prepare a simple Salad of Arugula, Eggplant, Tomatoes And Pesto Dressing
Eggplant, Arugula, Tomatoes and Basil Pesto Salad
Ingredients
- 1 large eggplant
- ⅓ cup olive oil
- ½ pint cherry tomatoes cut in half
- 4 ½ cups arugula salad
- ½ cup olives any kind
- ⅓ cup fresh basil pesto
Instructions
- Begin by slicing the eggplant into quarter-inch rounds. Place the eggplant slices on a large plate or baking sheet and generously sprinkle them with salt on both sides. Allow eggplants to sit for approximately 20 minutes to release any bitterness. Afterwards, wipe each round with a damp paper towel and spread them out on a paper towel to absorb excess moisture.
- While the eggplant is resting, whisk together 1/4 cup of olive oil with 1/3 cup of ready-made pesto (or use our recipe) and set aside. Wash the cherry tomatoes and slice them in half, setting them aside.
- Once the eggplant slices look almost dry, place them on a parchment-covered baking sheet, carefully brush each slice with olive oil and place them under the oven grill for about 5 minutes per side, or until they turn golden.
- In a large mixing bowl, combine the pesto mixture, arugula, sliced tomatoes, olives, and grilled eggplant. Gently toss to combine the ingredients.
- Serve cold or warm.
Enjoy!
Recipe Tips
- Homemade pesto can be safely stored in the refrigerator for up to a week, as long as there’s a generous layer of oil to protect it from oxidation.
- For additional guidance and helpful resources, visit Rouxbe.com.
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