• 1/2 butter head lettuce (salanova)
  • 1 ounce (big handful) baby spinach, rinsed and dried
  • 1/2 red sweet pepper (capsicum) thick slices and grilled
  • 1 small eggplant (aubergine) - sliced & grilled then cut into strips
  • 1/4 cup sundried tomatoes
  • Some black olives

Dressing ingredients

  • ¼ cup extra virgin olive oil
  • ¼ cup Vinegar
  • mustard
  • garlic
  • Salt & pepper to taste

Author of this recipe



Grower / producer

Back in 1986, five families from Battipaglia (Italy) decided to join forces and unite their companies in a single partnership under the name of Finagricola. Decades later, three of the original... Read more

A fine mediteranean salad, with gorgeous colours and fine flavours.


Grill the eggplant and sweet pepper, let cool. Then on a large salad plate start with a layer of the lettuce and spinach leaves, then a layer of the grilled vegetables, followed by the sundried tomatoes and olives.

For the dressing:
In a small bowl, whisk together the mustard, garlic, salt and pepper, vinegar and olive oil to make the dressing. Drizzle each plate with some of the dressing.

Tips from the author

A salad for two to share.