Aubergine, tomato and feta salad

Huile d'olive de la Vallée des Baux-de-Provence – olives maturées PDO
Mature flavour
Salade aubergine - tomate - feta
Photo credit: Céline de Cérou
A PDO
Preparation
20 min
A PDO
Cooking time
30 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Starter Vegetarian Gluten-free Summer

Ingredients

A PDO
For 4 personnes
  • 2 aubergines
  • 250 g cherry tomatoes
  • 2 poignées salad (preferably romaine)
  • 75 g of feta
  • 1 c. à soupe balsamic vinegar
  • 3 c. à soupe olive oil from the Baux-de-Provence Valley – ripened olives PDO
  • 2 gousses garlic
  • Salt, (black pepper)
  • Thyme

Tip

For this aubergine, tomato and feta salad, we recommend using a traditional-style olive oil from the Vallée des Baux-de-Provence – made from PDO olives – for its notes of black olive and candied olive, olive paste, cocoa, mushrooms/truffles, cooked artichoke and sourdough bread. You can also use one of these PDO olive oils: Aix-en-Provence – ripened olives, Corsica – Oliu di Corsica harvested using traditional methods, or Provence – ripened olives.

Instructions

  • Rinse the cherry tomatoes and cut them in half.

  • Rinse the aubergines and dice them into 1cm cubes. In a mixing bowl, combine the aubergine and tomato pieces with 1.5 tablespoons of olive oil from the Vallée des Baux-de-Provence – PDO ripened olives – along with salt and pepper, and mix well.

  • Arrange the tomatoes and aubergines with 2 cloves of garlic (peeled) on a baking tray lined with baking paper, sprinkle with thyme and bake at 200°C for 30 minutes. Leave to cool.
  • Cut the feta into cubes. Wash and dry the lettuce.
  • Place the aubergines, candied cherry tomatoes, diced feta and green salad leaves in a salad bowl. Season with salt and pepper, add 1.5 tablespoons of olive oil and the balsamic vinegar. Toss together and serve.

Tip

For this aubergine, tomato and feta salad, we recommend using a traditional-style olive oil from the Vallée des Baux-de-Provence – made from PDO olives – for its notes of black olive and candied olive, olive paste, cocoa, mushrooms/truffles, cooked artichoke and sourdough bread. You can also use one of these PDO olive oils: Aix-en-Provence – ripened olives, Corsica – Oliu di Corsica harvested using traditional methods, or Provence – ripened olives.
We recommend...

For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées for its notes of candied olive, black olive, olive paste, cocoa, mushroom, cooked artichoke, truffle and sourdough bread. You could also choose PDO huile d'olive d'Aix-en-Provence – olives maturées or PDO huile d'olive de Provence – olives maturées.

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