5 Dinner Salads We Can't Stop Eating (Really)
Make way for a new Greek salad (read: no feta, olives or grape leaves in sight). This warm plate combines grilled (or sautéed) eggplant and zucchini, red and yellow cherry tomatoes, scallions and basil, celery and quartered hard-boiled egg. Instead of the usual oil and vinegar, the dressing is a rich mixture of plain yogurt, olive oil, garlic and sesame oil. Charred slices of country-style bread are the perfect accompaniment for sopping up the juices.
Get the recipe: Grilled Eggplant Salad with Tomatoes and Zucchini