Hello, I’m Kate. Today, we’re going to prepare summer vegetable salad recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.

Summer Vegetable Salad Recipe

Summer Vegetable Salad is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. Summer Vegetable Salad is something which I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can have summer vegetable salad using 15 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Summer Vegetable Salad:

1. Make ready 3 Eggplants (slim Japanese type)
2. Make ready 15 Shishito peppers
3. Take 10 Cherry tomatoes
4. Take 2 tbsp Grated Parmesan cheese
5. Get For the dressing:
6. Make ready 3 tbsp Extra virgin olive oil
7. Prepare 3 tbsp ＊ Rice vinegar
8. Take 1 1/2 tbsp ＊ Ground sesame seeds
9. Take 2 tsp ＊ Sugar (white sugar)
10. Make ready 1/2 tsp ＊ Salt
11. Take Seasoning for the vegetables:
12. Take 1 tbsp ◎ Soy sauce
13. Prepare 1 tbsp ◎ Mirin
14. Get 1 tsp ◎ Sugar (white sugar)
15. Get 1 tbsp ◎ Water

Steps to make Summer Vegetable Salad:

1. Take the stem ends off the eggplants and cut into 2 cm thick slices. Put the eggplant slices into a bowl of water to get rid of any bitterness. Drain and pat dry.
2. Cut the cherry tomatoes into half. Take the stem ends off the shishito peppers.
3. Combine the ＊ ingredients, and add the olive oil little by little while mixing. (The dressing.)
4. Combine the ◎ ingredients.
5. Heat 2 tablespoons of olive oil (not listed in the ingredient list) in a frying pan, and pan fry the eggplant and shishito pepper over medium heat until both sides are browned. See Hints.
6. When a toothpick goes easily through a slice of eggplant, turn off the heat, add the flavoring ingredients from step 4, and turn the heat back on. Stir fry and mix until there’s almost no moisture left in the pan.
7. Put the cooked vegetables in a bowl and mix with grated Parmesan cheese while still piping sausage. Add the dressing too, and mix.
8. Let it cool down a bit, then add the tomatoes. Chill in the refrigerator. Done!
9. Serve chilled until ice cold.
10. This is delicious with kabocha squash or okra instead of the shishito pepper.

So that’s going to wrap it up for this special dish summer vegetable salad recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.

Tags: Summer Vegetable Salad Recipe