Grilled Eggplant and Olive Salad with Lemon Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Smoky grilled eggplant combined with Kalamata olives and fresh herbs, tossed in a bright lemon vinaigrette for a refreshing Mediterranean salad. This mediterranean-inspired salads (vegetarian) ready in about 27 minutes pairs large (about 1 lb) eggplant, pitted and halved Kalamata olives, halved cherry tomatoes into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 4 Mediterranean cuisine 180 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat grill or grill pan to medium-high heat (about 400°F). Slice 1 large eggplant into 1/2-inch thick rounds and brush both sides with 2 tbsp extra virgin olive oil.
  2. Step 2: Grill eggplant slices for 4-5 minutes per side until tender and grill marks appear. Remove and let cool slightly, then chop into bite-sized pieces.
  3. Step 3: In a large bowl, whisk together 3 tbsp fresh lemon juice, 2 tbsp extra virgin olive oil, 1 minced garlic clove, 1 tsp salt, and 1/2 tsp black pepper until emulsified.
  4. Step 4: Add the chopped grilled eggplant, 3/4 cup pitted Kalamata olives halved, 1 cup halved cherry tomatoes, 1/4 cup thinly sliced red onion, and 1/4 cup torn fresh basil leaves to the bowl. Toss gently to coat evenly.
  5. Step 5: Let salad rest for 10 minutes at room temperature before serving to allow flavors to meld.

Frequently asked questions

How long does Grilled Eggplant and Olive Salad with Lemon Vinaigrette take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Eggplant and Olive Salad with Lemon Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large (about 1 lb) eggplant from drying out.

Can I substitute ingredients in Grilled Eggplant and Olive Salad with Lemon Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Eggplant and Olive Salad with Lemon Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Grilled Eggplant and Olive Salad with Lemon Vinaigrette vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes