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Eggplant, Arugula, Tomatoes and Basil Pesto Salad

This light summer salad harmoniously combines the vibrancy of fresh basil pesto, eggplant, and cherry tomatoes. For an easy weeknight meal, serve it with a slice of grilled chicken. Pair it with Sauvignon Blanc.
Prep Time30 minutes
Cook Time15 minutes
Course: Appetizer, Lunch, Salad, Side Dish
Cuisine: Mediterranean
Keyword: Arugula Salad, Basil, Basil Pesto Salad, Eggplant, Eggplant Salad Recipe, Grilled Eggplant, Healthy lunch, Healthy Warm Salad, Pesto, Sauvignon Blanc Food Pairing, Tomatoes, Vegan, Vegetarian
Servings: 4

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.