Photo from Christine at Fresh Local and Best.
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Sally tells me this week's share from Glade Road Growing will include eggplant, a sweet pepper, a red onion, tomatoes, arugula and basil. Add some zucchini and you have the makings for ratatouille. Or, if you want, you can grill the eggplant and pepper outside and serve it with this salad.
If you like, this would be good topped with crumbled feta cheese and pitted kalamata olives. To make it a main course, you could add 2 cups of cooked garbanzo beans (cooking directions) and 4 hard-boiled eggs quartered.
Serves 4
Ingredients
4 cups fresh arugula, loosely packed
1/2 onion, finely chopped
8 or more fresh basil leaves, chiffonade-cut (stacked, rolled and sliced thin into ribbons)
2 tablespoons extra virgin olive oil
2 teaspoons balsamic vinegar
sea salt and freshly ground black pepper to taste
1. In a large bowl, add the arugula and drizzle with olive oil, 1 teaspoon of balsamic vinegar and a pinch of sea salt. Toss gently to coat the leaves.
2. Plate the arugula. Top with tomatoes and basil. Season with pepper.
