Arugula, Grilled Eggplant, and Tomato Salad

Ingredients

Salt

to taste

Pepper

to taste

Garlic

2 cloves, minced

Balsamic vinegar

1/4 cup

Olive oil

1/2 cup, divided

Arugula

4 cups

Tomatoes

2 large, sliced

Eggplant

1 large, sliced into 1/2 inch rounds

Instructions

1. Preheat the grill to medium-high heat.
2. Brush both sides of the eggplant slices with 1/4 cup of olive oil and season with salt and pepper.
3. Grill the eggplant for 3-4 minutes per side, until it's tender and lightly charred. Once done, set it aside to cool.
4. While the eggplant is grilling, prepare the dressing. In a small bowl, whisk together the balsamic vinegar, minced garlic, and remaining 1/4 cup of olive oil until well combined.
5. In a large salad bowl, combine the arugula, grilled eggplant, and sliced tomatoes.
6. Drizzle the balsamic dressing over the salad and gently toss to coat all the ingredients evenly.
7. Season with additional salt and pepper, if desired. You can also add a sprinkle of feta or goat cheese for an extra burst of flavor.
8. Serve the salad immediately for the freshest taste. Enjoy this vibrant, healthful dish!