Warm Chicken, Eggplant, and Tomato Salad
Seasonal, late-summer-to-autumn, bright and very tasty! This warm chicken and eggplant salad will grab everyone’s attention at the table - so appetizing you can’t resist. Treat yourself and your loved ones by making it for dinner or a festive table.
Updated : 24 February, 2026
Easy
About 30 min.
Ingredients
300 grams
Chicken fillet
300 grams
Eggplant
150 grams
Tomato
30 grams
Feta
3 tablespoon
Olive oil
to taste
Parsley
to taste
Basil
to taste
Dry spices
Sauce
3 tablespoon
Olive oil
1 tablespoon
Balsamic vinegar
1 tablespoon
Honey
1 grams
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make a warm salad with chicken, eggplant, and tomatoes? Prepare the ingredients. Make the dressing in advance. Its base is honey and olive oil. Add the rest to taste - I used balsamic vinegar, salt, and ground pepper. You can replace balsamic with lemon or lime juice, and instead of salt add ground Provençal or Italian herbs. The key is that you like the dressing.
Step 2
Combine olive oil, balsamic vinegar, honey, and ground black pepper. Whisk thoroughly with a whisk or fork until smooth.
Step 3
Start the salad. For this recipe, choose small but firm tomatoes so they keep their shape at every stage. Plum tomatoes or cherry tomatoes work well. You can replace feta with another cheese: mozzarella, brined cheese, Adyghe-style cheese, cottage cheese, or processed cream cheese. Wash and dry the vegetables well. Preheat the oven to 180°C / 356°F.
Step 4
Thaw the chicken fillet. Rinse it and pat dry. Brush it with 1 tbsp olive oil and coat with spices.
Step 5
Wrap the fillet in foil and bake at 180°C / 356°F for about 30 minutes, until done. Leave the chicken fillet in the cooling oven, because it should be warm when served. You can replace baking with boiling or pan-frying the chicken.
Step 6
While the fillet is baking, slice the tomatoes into wedges or rounds.
Step 7
Slice the eggplants into medium pieces as well.
Step 8
Finely chop the parsley and basil.
Step 9
Heat the remaining olive oil in a skillet and sauté the eggplants, stirring occasionally, until golden.
Step 10
Add the tomatoes to the skillet with the eggplants and warm everything together for 1 minute.
Step 11
Remove the hot chicken fillet from the foil and slice it thinly.
Step 12
Arrange lettuce leaves on a serving plate, alternating with tomatoes, eggplants, and chicken pieces. Crumble feta on top. Drizzle with the dressing and serve. Enjoy!
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