Hearty Greek Salad

This is a unique take on the classic Greek Salad - bringing in eggplant and spinach with a homemade vinaigrette.
Cook Time 20 minutes
Total Time 20 minutes
Course Side Dish
Cuisine Gluten-Free, Low Calorie, Vegetarian
Servings 8


  • 1 tbsp vinegar red wine
  • 1 tbsp lemon juice fresh
  • 2 tsp oregano fresh chopped (or 3/4 tsp dried)
  • .5 tsp salt
  • .25 tsp black pepper freshly ground
  • 2.5 tbsp extra virgin olive oil
  • 1 large eggplant approx. 1.5 lbs, trimmed and cut into .5 inch cubes
  • 1 lb spinach stemmed and torn into bite-sized pieces
  • 1 english cucumber peeled, seeded, and diced
  • 1 tomato seeded and diced
  • .5 red onion diced
  • 2 tbsp greek olives pitted and chopped
  • 2 tbsp feta cheese crumbled


  • Position a rack in the lower third of the oven and preheat to 450 F (230 C). Lightly coat a baking sheet with olive oil cooking spray.
  • To make the vinaigrette, whisk together the vinegar, lemon juice, oregano, salt and pepper in a small bowl. While whisking, slowly add the olive oil in a thin stream until emulsified. Set aside.
  • Spread the eggplant cubes in a single layer on the prepared baking sheet. Spray the eggplant with olive oil cooking spray. Roast for 10 minutes. Turn the cubes and roast until softened and lightly golden, 8 to 10 minutes longer. Set aside and let cool completely.
  • In a large bowl, combine the spinach, cucumber, tomato, onion and cooled eggplant. Pour the vinaigrette over the salad and toss gently to mix well and coat evenly.
  • Divide the salad among individual plates. Sprinkle with the olives and feta. Serve immediately.


Nutrition Information
  • Calories: 88
  • Sodium: 245 mg
  • Total fat: 5 g
  • Total carbohydrate: 9 g
  • Saturated fat: 1 g
  • Dietary fiber: 3 g
  • Monounsaturated fat: 3 g
  • Protein: 3 g
  • Cholesterol: 2 mg