The ingredients in this Garden salad can be adapted as the season changes. The key ingredient is good quality extra virgin olive oil. The smooth fruity base and the peppery finish of the Frog Hollow olive oil add depth and complexity to the salad bringing all the ingredients together in a harmonious blend.
1 cup of bulgur wheat
1 large eggplant or 3 small eggplants chopped into 1/4 inch cubes
1 cucumber chopped into ¼ inch cubes
1 large or two small tomatoes, diced
1 bunch parsley, plucked
½ cup feta cheese, crumbled
½ cup French lentils
3 cups water
Carrot, celery, oregano, thyme - optional
1 shallot, minced
Juice from ½ a lemon
2 tbsp of champagne vinegar
¼ cup Frog Hollow Farm extra virgin olive oil, plus more for roasting eggplant
Preheat oven to 350 degrees
Pour one cup of bulgur into a heatproof bowl. Bring one cup of water to a boil and pour on top of bulgur- let sit for one hour.
Bring 3 cups of water to a boil with carrot, celery and herbs such as thyme and oregano. Once water comes to a boil, add the lentils and cook for about 15 minutes or until tender but still able to hold their shape.
Drain the lentils, sprinkle them with a pinch of salt and coat them with olive oil. Let cool
Meanwhile, season the eggplant cubes with salt and coat with olive oil. Roast in the oven for 20 minutes or until golden in color. Remove eggplant from the oven and let cool.
To make the dressing, mince 1 shallot and place in a small mixing bowl with champagne vinegar and lemon juice. After 5 minutes, whisk in the olive oil.
Once the bulgur wheat is ready, fluff it with a rubber spatula or wooden spoon. Then mix in the roasted eggplant, lentils, cucumbers, tomatoes, and parsley. Season with salt and add dressing. Garnish with feta cheese, and serve.