• 4 persons

  • 30 minutes

Summer salad


  1. Cut the aubergines into slices 1/2 cm thick. Sprinkle with oil and grill on both sides until you see nice brown grill marks. Slice or cube the tomatoes.
  2. Serve the grilled aubergines either hot or cold (as you prefer) together with the tomatoes on a plate.
  3. Crumble half of the feta cheese, mix it with the pesto, and spread the mixture over the vegetables. Mix the remaining ingredients (except the basil) to make a dressing and drizzle this over the vegetables.
  4. Sprinkle the fresh basil over the salad and serve.

Copyright Mara Hörner / www.lifeisfullofgoodies.com


  • 2 normal aubergines

  • 2 Graffiti aubergines

  • 1 kg tomatoes (preferably an assortment of varieties)
  • 200 gram feta cheese
  • 1 handful of pine nuts
  • 5 tbsp pesto
  • 6 tbsp olive oil
  • 6 tbsp white balsamic vinegar
  • 6 tbsp sweet fruit vinegar
  • Salt and pepper
  • Fresh basil