Instructions: Heat one third of the oil in a skillet and add the fennel and onion. Season with salt and pepper. Cook until just soft but not browned, about 5 to 7 minutes. Remove with a slotted spoon and place in a salad bowl.

Add a small amount of oil to the skillet, then stir in the walnut pieces and fry them for about 2 minutes, until crisp and browned but not burnt. Sprinkle with pepper and remove with a slotted spoon to the salad bowl. Add the lettuce, half the herbs and half the tomatoes to the salad bowl.

Add the remaining oil to the skillet, then add the eggplant and fry over a moderate heat until tender and browned on all sides (5 to 7 minutes.) Add remaining basil, cilantro and tomatoes; sprinkle with freshly ground pepper. Continue to cook until aromatic, about 1 minute.

Meanwhile combine the vinegar, honey, thyme and oil. Whisk until well combined. Season to taste with salt and pepper.

When the eggplant mixture is ready to serve, transfer to the salad bowl. Toss the salad and top with the dressing. Serve warm or at room temperature with a Greek cheese.

Description: "Mediterranean salad; plenty of olive oil; lots of flavor." Cuisine: "Mediterranean"

T(Cooking):
"0:15"

Serving Ideas : Serve with fresh bread; make extra salad dressing for dipping the bread.

NOTES : The cheese isnt necessary but we did like the way it provided an earthy balance. We grated Myzithra but feta would also be a taste treat. This would serve 6 as an appetizer and 2 to 3 as a main course.

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