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  • Ratatouille Salad

    2 votes
    Ratatouille Salad
    Prep time:
    Cook time:
    Servings: 8-10
    by Mary Ann Walter
    11 recipes
    		 >
    I like this for the summer but I make it all year for all occasions because it is the salad my family requests the most

    Ingredients

    • 1 cup whole almonds
    • 6 Tablespoons extra virgin olive oil, plus more as needed
    • 1 teaspoon red chili flakes
    • 3 cloves garlic, chopped
    • Sea salt and freshly ground pepper to taste
    • 1 pound feta cheese, crumbled
    • 1 cup pitted green olives
    • 1 bunch fresh basil, leaves hand torn
    • 1 medium onion, chopped
    • 5 medium Japanese eggplants, chopped
    • 3 medium zucchini, chopped
    • 3 tomtoes, seeded and chopped
    • 1 Tablespoon capers, drained
    • 1 (28 ounce can) whole peeled tomatoes, drained and hand crushed
    • 1 Tablespoon balsamic vinegar

    Directions

    1. []Put the almonds into a large skillet over medium heat. Gently toast the nuts, being careful not to let them burn, for abot 3 minutes. Add 3 Tablespoons olive oil, 1/2 teaspoon red chili flakes, 1 chopped garlic clove, and salt and pepper to taste. Cook for another 3 minutes and transfer to plate to cool. Crush the almonds roughly and put them into a bowl along with the feta cheese, olives and 1/3 of the basil leaves. Mix well to combne all the ingredients.
    2. Put 3 Tablespoons olive oil and the remaining 1/2 teaspoon chili flakes into the skillet over medium heat. Add the onions, remaining garlic and 1/3 of the basil leaves and cook until the onions start to soften, about 5 minutes. Put in the eggplant and cook until it is soft, about 10 minutes, adding more olive oil if necessay. Add the zucchini, fresh tomatoes and capers, season with salt and pepper. Continue cooking until these vegetables are soft but still whole. Add the canned tomatoes, vinegar and remiaining basil leaves. Continue to cook for another 15 minutes; remove from the heat and set aside to cool.
    3. To serve, put the ratatouille into a bowl or platter and top with the feta, olive and almond mixtue,

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