Mediterranean madness salad
Indulge in the flavors of the Mediterranean with this vibrant salad bursting with fresh ingredients like olives, feta cheese, tomatoes, and aromatic herbs. It's a culinary adventure on a plate!
Ingredients:
- 1 medium eggplant, cut into 1/2- inch cubes
- 2 cloves garlic, smashed and roughly chopped
- 1 tablespoon extra virgin olive oil
- 230g orzo
- 1 cup crumbled feta cheese
- 1/2 cup diced red onion
- 4 tablespoons minced Italian parsley
- 2 tablespoons red wine vinegar
- 2 red bell peppers, roasted, peeled and chopped into small 1/4-inch pieces
- 1 medium size cucumber, peeled and seeded, diced
- 3 tablespoons capers
- 2 tablespoons chopped sundried tomatoes (1/4-inch pieces)
- 16 kalamata olives, pitted and chopped fine
- 1/2 cup chopped marinated artichoke hearts (1/2-inch pieces)
- 2 tablespoons liquid from marinated artichoke hearts
- 2 teaspoons lemon zest
- 2 teaspoons minced fresh mint
- 1 teaspoon sea salt
- 1 teaspoon freshly cracked black pepper
- 4 to 5 Romaine lettuce leaves
Instructions:
- Preheat the oven to 200 °C.
- Combine cubed eggplant with minced garlic and oil in a small bowl. Spread the mixture on a baking sheet and place in the preheated oven. Bake until the eggplant turns golden brown, approximately 20 minutes, stirring occasionally to ensure even cooking. While the eggplant is baking, cook the pasta following the package instructions, then drain it. Transfer the baked eggplant to a large bowl. Mix in the cooked pasta and stir in 1/2 cup of feta cheese while both the pasta and eggplant are still warm. Let it cool while you prepare the remaining ingredients.
- Mix all the other ingredients, excluding the romaine, into the bowl and gently combine them. Add the remaining feta cheese last. Season with salt and pepper according to your taste. Refrigerate for 1 hour before serving on a bed of romaine lettuce on a large platter.
Summary:
- Calories: 1901 kcal
- Fat: 74 g
- Protein: 68 g
- Carbs: 262 g
- Potassium: 3158 mg
- Magnesium: 330 mg