There are moments when this Southern girl feels a bit exhausted by living in the city--particularly in the hot summer months when I leave the metro completed drenched in sweat. But then, there are the little things that make it all worth it. Every spring, for example, the farmer's market down the street from my house reopens, and every Thursday afternoon, on my walk home from work, I have my pick of the freshest fruits and vegetables. It is a foodies paradise.
(This might be the most fragrant basil I have ever purchased)
Tonight, I decided to get a little fancy with my salad, since I was just heating up some boring chicken leftovers from the night before. This salad was inspired by an appetizer I recently ordered at an Italian restaurant and seemed pretty easy to recreate. While all of the ingredients I used were incredibly fresh, the key ingredient is the tomato, so be sure take advantage of them while they are still in season!
Here is what you will need:
Step 1: Heat the grill on medium high with 3 tablespoons of olive oil. Cut the eggplant into 1/2 inch slices.
Step 2: Sprinkle with kosher salt and place on hot grill.Step 3: While the eggplant begins to cook, mix 1 tablespoon of olive oil with 2 tablespoons of balsamic vinegar.
Step 5. The eggplant will begin to sizzle, so watch out! Flip the eggplant over and spoon any excess vinegar in the pan over the pieces. (I moved the eggplant all over the grill to make sure most of the vinegar was absorbed.)