Step into the heart of Provence with our deconstructed Ratatouille Salad, a dish that artfully arranges the bounty of the garden into a vibrant mosaic of flavors and colors. Celebrate the simplicity of grilled vegetables, each slice echoing the rustic charm of Southern France. With the sweet smokiness of eggplant, the crispness of zucchini, and the sweetness of bell peppers, this salad is a homage to traditional ratatouille, reimagined as a light and healthful salad. Drizzled with olive oil and a balsamic reduction, and garnished with fresh thyme, it’s a salad that sings of sunshine and the rich soils of Provence. Enjoy this refreshing creation as a standalone meal or a perfect accompaniment to your summer gatherings.

Provencal Ratatouille Salad


  • Zucchini, sliced into ribbons
  • Eggplant, diced and roasted
  • Red bell peppers, charred and sliced
  • Cherry tomatoes, halved
  • Red onion, thinly sliced
  • Fresh thyme leaves
  • Olive oil
  • Balsamic vinegar
  • Salt and pepper to taste


  1. Combine the roasted eggplant, charred bell pepper, zucchini ribbons, cherry tomatoes, and red onion in a bowl.
  2. Toss with fresh thyme, olive oil, balsamic vinegar, salt, and pepper.
  3. Let the salad marinate for 30 minutes before serving to allow flavors to meld.

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