This grilled Eggplant Salad is everything I crave when summer produce is at its peak—colorful, juicy, smoky, and fresh. It brings together tender grilled eggplant and sweet bell peppers with a handful of raw cherry tomatoes and fresh herbs for a vibrant, Mediterranean-inspired side dish. A lemony za’atar dressing ties it all together, and the tangy feta and pickled onions take things up a notch. It’s the kind of salad you can serve with just about anything, or enjoy all on its own with a crusty piece of bread.
A Summer Salad You’ll Want to Make on Repeat
If you’ve just come home with a basket full of farmers market finds—especially eggplant and tomatoes—this salad is the perfect way to use them. What makes it stand out is the mix of textures and temperatures. The grilled veggies bring smokiness and warmth, while the raw ingredients keep everything light and refreshing.
Ingredients You’ll Need
Here’s what goes into this easy, flavor-packed salad:
- Eggplant – You’ll need 1 medium or 2 small eggplants (around 1 pound). Choose ones that are firm and glossy.
- Red bell pepper – Adds natural sweetness and a pop of color.
- Cherry tomatoes – Use a colorful mix if you can for the prettiest presentation.
- Feta cheese – Skip the pre-crumbled kind and go for a block. It tastes fresher and has better texture.
- Pickled red onions – These bring a sharp, tangy bite that cuts through the richness.
- Extra-virgin olive oil – Used for grilling the vegetables and in the dressing.
- Fresh lemon juice – Brightens everything up and balances the smoky notes.
- Garlic – Just one clove adds a subtle savory edge to the dressing.
- Za’atar – A fragrant Middle Eastern spice blend that’s earthy, tangy, and nutty all at once.
- Fresh basil and mint – These herbs lift the entire salad with their bold, aromatic flavor. You can also throw in some parsley if you’d like.
- Salt and black pepper – Essential for bringing out the full flavor of every ingredient.
What is Za’atar?
Za’atar is a flavorful spice blend that’s worth keeping in your pantry. It usually includes dried thyme, oregano, sumac, sesame seeds, and sometimes cumin or marjoram. Its tangy, nutty flavor pairs beautifully with grilled vegetables and olive oil-based dressings.
You’ll find it in most Middle Eastern markets and some grocery stores, or you can make your own blend at home. If you’re in a pinch, Italian seasoning can work too, though the flavor won’t be quite the same.
How to Make This Eggplant Salad
This salad is easy to pull together, especially if you prep your dressing and vegetables ahead of time. Here’s how it comes together:
Make the dressing.
In a large mixing bowl, whisk together olive oil, lemon juice, minced garlic, za’atar, salt, and pepper. This bowl will also serve as the marinade base for the grilled vegetables.
Grill the vegetables.
Slice the eggplant into rounds and cut the bell pepper into large flat pieces. Toss them with olive oil and a pinch of salt, then grill over medium-high heat until they’re tender and have nice char marks. Once they’re cool enough to handle, chop them into bite-sized pieces.
Marinate the grilled veggies.
Toss the warm grilled eggplant and peppers into the dressing and let them sit for about 5 minutes. This helps them absorb all that lemony, herby flavor.
Assemble the salad.
Add cherry tomatoes, crumbled feta, pickled red onions, and your chopped herbs. Gently toss everything together, taste, and adjust the seasoning if needed.
Serving Suggestions
This grilled eggplant salad fits in just about anywhere. It’s perfect with:
- Veggie burgers or grilled meats at a cookout
- Falafel or hummus as part of a Mediterranean spread
- Sandwiches or wraps for a picnic
- Flatbreads or pita as a light, flavorful lunch
You can also turn it into a main dish by serving it over a bed of grains like quinoa, couscous, or farro, or piling it onto toasted sourdough.
How to Store Leftovers
This salad keeps well in the fridge for up to 3 days if you leave out the fresh herbs until you’re ready to serve. Once the herbs are added, the salad is best enjoyed the same day, as they tend to wilt in the dressing.
Store it in an airtight container and give it a quick stir before serving again. If it seems a little dry, a splash of olive oil or lemon juice will freshen it right up.
Final Thoughts
This eggplant salad is one of those easy, flexible recipes that just feels like summer on a plate. It’s smoky, tangy, herb-packed, and full of texture—exactly the kind of dish that keeps me coming back for another bite. Whether you’re grilling outdoors or using a grill pan indoors, this recipe is a celebration of peak-season produce done simply and deliciously. It’s one you’ll want to make all season long.
Eggplant Salad
This grilled Eggplant Salad is everything I crave when summer produce is at its peak—colorful, juicy, smoky, and fresh.
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 tablespoon fresh lemon juice
- 2 garlic cloves, grated
- ½ teaspoon za’atar
- ½ teaspoon sea salt, plus more for sprinkling
- Freshly ground black pepper
- 1 medium eggplant, about 1 pound, cut into ½-inch-thick rounds
- 1 red bell pepper, stemmed, seeded, and quartered lengthwise
- 1 cup cherry tomatoes, halved
- ½ cup crumbled feta cheese
- ⅓ cup pickled red onions
- ⅓ cup fresh basil leaves
- ⅓ cup fresh mint leaves
Instructions
- In a large bowl, whisk together the olive oil, lemon juice, garlic, za’atar, salt, and pepper.
- Heat a grill or grill pan over medium-high heat.
- Arrange the eggplant and red pepper on a large plate or in a baking dish. Drizzle with olive oil and season with salt and pepper. Toss to coat everything evenly.
- Place the eggplant and pepper on the grill and cook for 2 to 5 minutes per side, until nicely charred and tender. Remove from the grill and chop into 1-inch pieces.
- Add the grilled vegetables to the bowl with the dressing and toss to coat. Let it sit for 5 minutes so the flavors can meld, then fold in the tomatoes, feta, pickled red onions, and half the basil and mint. Taste and adjust seasoning if needed. Garnish with the remaining herbs and serve.
- Let me know if you'd like a version with serving suggestions or variations added.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 190Total Fat 11gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 7gCholesterol 17mgSodium 449mgCarbohydrates 20gFiber 5gSugar 9gProtein 5g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
