Baked Vegetable Salad with Feta
2 servings
40 minutes
Roasted vegetable salad with feta is the embodiment of Mediterranean cuisine, where freshness and rich aromas combine with a delicate creamy texture. The base of this dish is grilled vegetables that acquire a light caramelized sweetness and smoky flavor. Bright yellow cherry tomatoes add juiciness and balance the taste, while tender romaine lettuce brings freshness. A fragrant dressing made of olive oil, balsamic vinegar, spices, and garlic adds a special zest to the salad. The finishing touch is feta cheese—its salty flavor perfectly complements the vegetables. This salad not only decorates any table but also serves as a wonderful standalone dish, especially on warm summer days. Light, nutritious, and incredibly tasty, it highlights the richness of Italian cuisine.
1
Grill the pepper for 20 minutes. Place it in a bag, tie it, and let it cool for 15 minutes.
- Red sweet pepper: 1 piece
2
Cut the zucchini into strips and grill for 10 minutes (until soft).
- Courgette: 0.3 piece
3
Cut the tomatoes into quarters and the feta into cubes. Tear the salad into small pieces by hand.
- Yellow cherry tomatoes: 6 pieces
- Feta cheese: 150 g
- Romano lettuce: 0.5 piece
4
Remove the pepper from the bag, clean it of seeds and skin. Cut into long strips.
- Red sweet pepper: 1 piece
5
For the dressing, mix oil and balsamic vinegar, add ground pepper and herbs, minced garlic. Add a little salt.
- Extra virgin olive oil: 2 tablespoons
- Balsamic vinegar: 1 teaspoon
- Garlic: 0.5 clove
- Ground black pepper: to taste
- Dried basil: to taste
- Dried thyme: to taste
6
Place lettuce leaves, bell pepper, tomatoes, zucchini on the plate and drizzle with dressing. Top with pieces of feta.
- Romano lettuce: 0.5 piece
- Red sweet pepper: 1 piece
- Yellow cherry tomatoes: 6 pieces
- Courgette: 0.3 piece
- Feta cheese: 150 g
