Croatian Summer Salad with Grilled Vegetables and Olives
Savor the taste of the Adriatic with this vibrant Croatian Summer Salad, brimming with charred vegetables, zesty olives, and a splash of Mediterranean flair. Perfect for a refreshing, nutritious addition to your summer table.
Equipment
- Grill or grill pan
- Large bowl
- Cutting board
- Chef's knife
- Measuring cups and spoons
Ingredients
- 2 medium zucchini (about 1 lb / 450 g), sliced lengthwise
- 2 red bell peppers (about 1 lb / 450 g), deseeded and cut into wide strips
- 1 large eggplant (about 1 lb / 450 g), sliced into 1/2 inch rounds
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup extra virgin olive oil, plus extra for drizzling
- 2 tbsp red wine vinegar
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup fresh parsley, finely chopped
- 2 tbsp fresh basil, finely chopped
- 1 clove garlic, minced
Instructions
- Preheat your grill to medium-high heat.
- In a large bowl, toss the zucchini, bell peppers, and eggplant with 2 tablespoons of olive oil, ensuring all the vegetables are evenly coated.
- Place the vegetables on the grill in a single layer. Grill for about 3-4 minutes on each side, or until they have nice grill marks and are tender. Once done, transfer them to a cutting board.
- Once the vegetables have cooled slightly, chop them into bite-sized pieces and add them back into the bowl.
- Add the Kalamata olives, remaining olive oil, red wine vinegar, sea salt, black pepper, parsley, basil, and minced garlic to the bowl with the grilled vegetables. Toss everything together until well combined.
- Taste and adjust the seasoning if necessary. Let the salad sit for about 5 minutes to allow the flavors to meld together.
- Serve the salad with a final drizzle of olive oil over the top.
Notes
For the best flavor, use vegetables that are in season and locally sourced.
If you don't have a grill, a grill pan can be used to achieve similar results.
This salad can be served warm or at room temperature and pairs wonderfully with grilled fish or chicken for a complete meal.
Leftovers can be stored in an airtight container in the refrigerator for up to two days.