A nice balsamic vinegar and oil mixture with oregano, parsley and Parmesan whipped in. It compliments this hearty salad, with its robust ingredients – salami, pepperoni, Asiago cheese and lots of tomatoes. Makes twelve magnificent servings.
Toss a fresh summer salad together in just a few minutes with sweet cherry tomatoes, feta cheese, basil, and a simple vinaigrette.
There are different ways to make grilled eggplant salad, a very common summer salad in my country. This is a version called ‘agioritiki’ named from mount Athos (Agion Oros). It’s refreshing with smoky flavor and can stay refrigerated up to three days. Serve it as a salad or on top of whole-wheat bread slices.