Host Michael Symon's Arugula and Fresh Mozzarella Salad, as seen on Symon's Dinners Cooking Out, Season 3.
Recipe courtesy of Michael Symon

Grilled Eggplant and Fresh Mozzarella Salad

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  • Level: Easy
  • Total: 30 min
  • Active: 25 min
  • Yield: 4 servings



  1. Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
  2. Peel the eggplants and slice into 1/2-inch-thick rings. Sprinkle with salt and pepper and drizzle with olive oil on both sides. Place on the direct-heat side of the grill and char, cooking until softened, about 2 minutes per side. Remove to a cutting board and cut each slice into quarters.
  3. In a small bowl, whisk together the red wine vinegar, Dijon and honey. Drizzle in 1/2 cup of olive oil and season with salt and pepper. In a large bowl, combine the arugula, mozzarella, onion and eggplant. Dress with the vinaigrette and serve!