Eggplant, Tomato & Cucumber Salad
Updated: May 4
This salad made with our Dominex Eggplant Cutlets is a wonderful addition to any meal. Serve it with Italian classics or any main dish. You'll love all the vibrant veggie flavors.
Ingredients: 6 Dominex Eggplant Cutlets
24 slices French bread
4 medium tomatoes, cut in chunks
15 1/2 oz. can Great Northern beans, rinsed and drained
1 large cucumber, seeded and chopped
1 small red onion, diced
1/4 cup fresh basil
3/4 cup balsamic vinaigrette
1/2 cup shredded Parmesan cheese
Salt and pepper to taste
Place bread on a a baking sheet and broil 3-4 inches from heat for 2-3 minutes or until golden brown, turning once. Cool on a wire rack, then cut into one inch pieces. Cook the Dominex Eggplant Cutlets as per the package instructions, then cube. In a large bowl, combine bread cubes, tomatoes, beans, cucumber, basil, salt, and pepper. Gently fold in eggplant. Drizzle with vinaigrette, toss to coat. Refrigerate for 30 minutes, sprinkle with cheese and serve.