Grilled Eggplant, Corn & Bread Salad with Tomato Basil Vinaigrette

Name: Grilled Eggplant, Corn & Bread Salad with Tomato Basil Vinaigrette
Ingredients: 2 large ripe tomatoes (cored, seeded & chopped); 2 TBSP balsamic vinegar; 1 TBSP fresh basil; 1 TBSP extra virgin olive oil; 2 cloves garlic (minced); 1 eggplant (sliced 1 inch thick, brushed with olive oil & grilled about 6 minutes each side, then cut into cubes); 2 ears of corn (brushed with olive oil & grilled about 10-12 minutes, rotating till charred then kernels cut from the cob); 1 large tomato (cored and chopped plus a handful of cherry tomatoes, halved); handful cherry tomatoes (halved); 0.25 cup fresh basil; 0.5 loaf sourdough bread (cut into cubes); salt and pepper (to taste)

A summer salad featuring fresh eggplant, corn, tomatoes, and basil, with a tangy tomato basil vinaigrette.

Ingredients

Dressing

Directions

1
PURÉE ALL INGREDIENTS IN VITAMIXER OR BLENDER KEEPING IT SOMEWHAT CHUNKY
2
salt and pepper to taste

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