Ingredients Jump to Instructions ↓

  1. 2 plum tomatoes, cored, seeded and coarsely chopped

  2. 3 tablespoons lemon juice

  3. 3 tablespoons reduced-sodium chicken broth

  4. 1 1/2 tablespoons extra-virgin olive oil

  5. 1 tablespoon chopped fresh oregano, or 1 teaspoon dried Salt & freshly ground pepper to taste

Instructions Jump to Ingredients ↑

  1. To make salad dressing: Combine 2 tomatoes, lemon juice, broth, oil and oregano in a blender or food processor; blend or process until smooth. Season to taste with salt and pepper. To make salad: Prepare a grill. Lightly oil grill rack. Cook eggplant, zucchini, 4 tomatoes, fennel, onion and lemon slices, in batches if necessary, until browned and tender. (Fennel will take 4 to 5 minutes per side; eggplant, zucchini and onion 2 to 3 minutes per side; and tomatoes and lemon 1 to 2 minutes per side.) As the vegetables are done, transfer them to a large shallow serving dish. Toss gently with the dressing. Garnish the salad with feta, black olives and a grinding of black pepper.


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