Yield
Serves 4
James Ransom

How to Make It

Step 1
1. In a 12-inch (30cm) skillet, warm the vegetable oil over medium-high heat to 350°F. Dust the eggplant cubes with Wondra. Working in batches if needed, arrange the eggplant in a single layer and cook, turning a few times, until golden brown and tender, about 3 minutes. Adjust the heat as necessary to keep the oil at 350°F. Using a slotted spoon, transfer the eggplant to a paper towel–lined plate to drain. Season with salt and let cool.
Step 2
2. To make the vinaigrette, whisk together the vinaigrette ingredients. Taste and add salt and more lemon juice if needed.
Step 3
3. In a large bowl, toss together the cucumbers, tomatoes, and peach. Drizzle in half of the vinaigrette and toss to combine. Season with salt. Let sit for a few minutes.
Step 4
4. Arrange the salad on a large serving platter, then scatter the mozzarella, basil, and eggplant on top. Drizzle with a little more of the vinaigrette so the eggplant is lightly coated. Season with black pepper, and serve immediately.
Step 5
Preserve Your Own Lemons
Step 6
Whereas fresh lemon tickles your nose, preserved lemon uppercuts, delivering a sweet-salty hit to any dish it graces (in many ways, like capers). To make your own, scrub lemons with a vegetable brush really well. Quarter a lemon, keeping the bottom half or so uncut so it resembles a flower. Fill the center with a big pinch of kosher salt. Plop the lemon into a mason jar, cover it with another sprinkle of salt, and repeat until your jar is really full. Pack the lemons in so they start to lose some of their liquid; squeeze in juice if they’re not already covered. Seal the jar and let the lemons hang out on your counter for two or three weeks. They’re ready when the skins look pliable, like you want to eat them! Once the jar is opened, the preserved lemons will keep in the fridge for up to a year—their flavor will diminish as time goes on.
Reprinted with permission from Food52 Mighty Salads: 60 New Ways to Turn Salad Into Dinner by the Editors of Food52, copyright © 2017. Published by Ten Speed Press, an imprint of Penguin Random House LLC.