Recipe: Mediterranean Ranch Salad
Delicious and hearty fusion salad that is juicy, crunchy and garnished with fresh green herbs
Inspired by the Italian tomato and bread salad ‘Panzanella’, this Mediterranean Ranch Salad is made with juicy roasted tomatoes and aubergines then spectacularly combined with crusty toasted bread that’s been rubbed with garlic and oil.
Rich umami flavours
Different from the fresh Italian version, expect mouthfuls of rich umami flavour deliciously perched on top of infused yoghurt ranch dressing. The ranch is used to coat every mouthful with a cooling freshness which is then topped off with summery green herbs making this salad the perfect al fresco eating experience.
Mediterranean Ranch Salad
Delicious and hearty fusion salad with juicy roasted vegetables and crunchy bread, garnished with fresh green herbs
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Servings: 4 - 6
Ingredients
Ranch Dressing
- 300 ml Greek Yoghurt
- 1 tsp dried garlic
- 2 Tbsp chopped dill
- 1 large spring onion
- 1 tsp salt
- 1 tbsp lemon juice
Vegetables
- 2 medium aubergines
- 300 g large tomatoes
- Olive oil
- Salt
- Bread
- 12 kalamata olives
- 1 small red onion
- Coriander and dill for garnish
Vinigarette
- 1.5 tbsp lemon juice
- 2 tbsp Oil
Instructions
- Ranch: Combine all ingredients in a bowl and whisk until smooth. Transfer to the fridge until needed.
- Preheat oven to 200 degrees. Line a roasting tray with baking paper.
- Remove ends of aubergine and cut in half lengthways. The turning the aubergine horizontally, cut it into 2cm thick wedges. Rub with olive oil and salt. Place onto a roasting tray.
- Cut tomatoes in half, then each half into 4 wedges, so you have 8 wedges per tomato. Place wedges into a bowl, drizzle with oil and salt them to combine well. Transfer tomatoes to a baking tray, spreading around the aubergine. Roast in the oven for 45 minutes.
- Slive red onions very fine and soak in a small bowl of water with a pinch of salt. This will remove the sharp taste and smell. After 10 minutes drain and squeeze out excess water.
- Toast or griddle bread slices until lightly browned. Drizzle with oil and sprinkle lightly with salt. Slive into bite-size pieces.
- Dressing: Combine olive oil, lemon with a pinch of salt.
- Remove aubergine and tomatoes from the oven. Allow to cool. Once cooled combine with drained red onion slices and olives. Pour over the dressing and gently combine. Add bread and combine again. Season with salt and pepper if needed.
- Preparing the salad: using a large plate, layer first with ranch dressing. Top with salad. Finish by drizzling with olive oil and garnish with coriander and dill.
