Best Macedonian Salad Recipes

MACEDONIAN SALAD

Macedonian Salad image

Small cubes of roasted eggplant, marinated with fresh vegetables in a lemony, herby vinaigrette

Provided by Food Network

Time 2h55m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

1 large eggplant (about 9 inches long)--or its approximate equivalent in medium or small eggplants--peeled or not, and cut into 1-inch cubes, or even smaller
a little oil for the baking tray
4 tablespoons olive oil
2 tablespoons red wine vinegar
1 medium clove garlic, minced
1/2 teaspoon salt (more, to taste)
Freshly ground black pepper
1/2 teaspoon basil
1/4 teaspoon thyme
1/4 teaspoon marjoram or oregno
1 tablespoon fresh lemon juice
1/4 cup (packed) finely minced parsley
2 small scallions, very finely minced
1/2 medium red bell pepper, minced
1/2 medium green bell pepper, minced
1 medium tomato, diced
Olives (Greek, oil-cured, or Nicoise)
Yogurt
Crumbled Feta cheese

Steps:

1) Preheat oven to 375 degrees F. Spread the eggplant cubes onto a lightly oiled baking tray, and roast in the oven about 15 minutes, or until tender enough so a fork can slide in easily. Remove from oven.
2) Meanwhile, combine the olive oil, vinegar, garlic, salt, pepper, herbs, and lemon juice in a medium-sized bowl. Add the still-warm eggplant and stir. Cover, and let sit for at least 2 hours. (At this stage, it will keep in the refrigerator for several days.)
3) Add the remaining vegetables within an hour or two of serving. Serve garnished with olives and yogurt or crumbled feta cheese.

MACEDONIAN SALAD

Macedonian Salad image

Made this last night from The New Moosewood Cookbook. I really enjoyed it served with portobello mushroom burgers. I used chopped kalamata olives and crumbled Greek feta as optional garnishes that really made the dish. I also used 1/2 Tb fresh basil as I had some on hand. Prep time does not include several hours marinating time. I did not peel my eggplant.

Provided by Dr. Jenny

Categories Peppers

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 19

Ingredients

1 large eggplant, peeled, cut into 1 inch cubes (can opt to not peel, can opt for smaller than 1-inch cubes)
olive oil, mist (for baking tray)
4 tablespoons olive oil
2 tablespoons red wine vinegar
1 medium garlic clove, minced
1/2 teaspoon salt (more, to taste)
fresh ground black pepper
1/2 teaspoon basil
1/4 teaspoon thyme
1/4 teaspoon marjoram or 1/4 teaspoon oregano
1 tablespoon fresh lemon juice
1/4 cup packed finely minced parsley
2 small scallions, very finely minced
1/2 medium red bell pepper, minced
1/2 medium green bell pepper, minced
1 medium tomatoes, diced
olive (Greek, oil-cured or Nicoise)
yogurt
crumbled feta cheese

Steps:

Preheat oven to 375°F Spread the eggplant cubes onto a lightly oiled baking tray, and roast in the oven about 15 minutes, or until tender enough so a fork can slide in easily. Remove from oven.
Meanwhile, combine the olive oil, vinegar, garlic, salt, pepper, herbs, and lemon juice in a medium-sized bowl. Add the still-warm eggplant and stir. Cover, and let sit for at least 2 hours. (At this stage, it will keep in the refrigerator for several days).
Add the remaining vegetables within an hour or two of serving. Serve garnished with olives and yogurt or crumbled feta cheese.

Nutrition Facts : Calories 171, Fat 13.9, SaturatedFat 1.9, Sodium 299.6, Carbohydrate 11.6, Fiber 5.8, Sugar 5.2, Protein 2.2

MACEDONIAN FRUIT SALAD

Macedonian Fruit Salad image

Found this recipe for around the world thread.. looks refreshing. Wonder how it is on vanilla Ice Cream?

Provided by TammieV

Categories Fruit

Time 25m

Yield 1 bowl full

Number Of Ingredients 11

Ingredients

1 cup strawberry, cut in half
1 cup cherries, pitted
1 cup plum, cut up
1 cup red grapes (seedless or remove seeds)
1 cup blueberries
1 lemon, peeled and cut up
2 tablespoons honey
1 tablespoon creme de cassis
1/2 cup port wine
1/4 teaspoon ground cinnamon
1/4 cup shelled pistachios

Steps:

Mix all ingredients, chill.
Serve.

Nutrition Facts : Calories 920.6, Fat 16.4, SaturatedFat 2, Sodium 146.3, Carbohydrate 174.1, Fiber 21.8, Sugar 127, Protein 14.1

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