Salad with grilled vegetables and feta cheese
3 servings
20 minutes
Grilled vegetable and feta salad is a true celebration of flavors and textures, combining the smoky aroma of roasted vegetables with the creamy tenderness of feta cheese. This recipe originated in European cuisine, where fresh seasonal ingredients and simplicity come together in harmony. Grilled zucchini and eggplant acquire characteristic stripes and a light nutty flavor, while juicy tomato wedges add freshness. The dressing made from olive oil, white wine vinegar, and Provençal herbs gives the dish Mediterranean notes. Basil leaves complete the picture with their spicy accents. This salad is perfect as a standalone dish or as a light side to meat and fish delicacies, making it wonderful for warm summer dinners that highlight the natural beauty of fresh ingredients.
1
Wash the vegetables. Cut the zucchini and eggplant into thin slices.
- Courgette: 1 piece
- Eggplant: 1 piece
2
Grate the eggplants with salt and let them sit for a few minutes, then rinse with water and dry on paper towels. Heat the grill pan, brush it with a thin layer of olive oil, and fry the zucchini and eggplant until characteristic stripes appear (about 2-3 minutes on each side).
- Sea salt: to taste
- Olive oil: to taste
- Courgette: 1 piece
- Eggplant: 1 piece
3
Cut the tomatoes into wedges.
- Tomatoes: 4 pieces
4
For the dressing, mix olive oil, white wine vinegar, salt, pepper, and a blend of Provencal herbs to taste in a small jar. Shake well.
- Olive oil: to taste
- White wine vinegar: to taste
- Sea salt: to taste
- Ground black pepper: to taste
- Herbes de Provence: 0.5 teaspoon
5
Place slices of zucchini, eggplant, and tomato on plates. Crumble feta cheese on top and add a few basil leaves. Drizzle with dressing and serve.
- Courgette: 1 piece
- Eggplant: 1 piece
- Tomatoes: 4 pieces
- Brynza cheese: 150 g
- Basil leaves: to taste
- Olive oil: to taste
