Salad with baked and fresh vegetables and feta
4 servings
30 minutes
A salad with roasted and fresh vegetables and feta is a harmony of textures and flavors, combining the warm, rich notes of roasted eggplant, zucchini, and pepper with the refreshing coolness of romaine lettuce, juicy tomatoes, and tangy olives. Feta gently melting from the heat of the roasted vegetables becomes a delicate dressing that unites all ingredients into a single gastronomic masterpiece. Inspired by Russian culinary traditions, this salad emphasizes simplicity, freshness, and naturalness of ingredients, making it an ideal choice for a light dinner or festive table. The combination of herbaceous basil, olive oil, and subtle notes of black pepper and thyme gives the dish a rich aroma and refined aftertaste. It is a true celebration of flavors where each ingredient plays its important role in creating an unforgettable symphony of culinary delight.
1
Slice zucchini and eggplants into thin half-rings, and the pepper into pieces. Place all the vegetables in a baking tray, drizzle with olive oil, and season with black pepper and dried thyme. Put in a preheated oven at 200 degrees for 15 minutes. Let the cooked vegetables cool slightly, crumble feta on top by hand, and mix. The heat will melt the feta and serve as a dressing.
- Baby courgettes: 1 piece
- Eggplant: 1 piece
- Bell pepper: 1 piece
- Extra virgin olive oil: 50 ml
- Ground black pepper: to taste
- Dried thyme: to taste
- Feta cheese: 100 g
2
Tear the romaine lettuce by hand, slice the tomatoes thinly, cut the leek into rings, and add the olives whole or sliced. Chop the basil, but not too finely, leaving a few leaves for garnish.
- Romano lettuce: 0.5 bunch
- Tomatoes: 2 pieces
- Leek (white part): 50 g
- Pitted black olives: 50 g
- Green basil: 0.5 bunch
3
Carefully mix fresh and roasted vegetables together. Add more salt, pepper, and thyme if needed.
- Ground black pepper: to taste
- Dried thyme: to taste
