Grilled Vegetable Salad with Feta

Salads | European cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Grilled Vegetable Salad with Feta

Ingredients

Courgette - 1 piece
Eggplants - 1 piece
Tomatoes - 4 pieces
Feta cheese - 5.3 oz
Fresh basil leaves - to taste
Olive Oil - to taste
Ocean salt - to taste
Champagne Vinegar - to taste
Ground Black Pepper - to taste
Herbes de Provence - ½ teaspoon

Step by Step guide

Step 1

Wash the vegetables. Slice the zucchini and eggplant into thin rounds.

Step 2

Sprinkle the eggplant with salt and let it sit for a few minutes, then rinse with water and dry on paper towels. Preheat the grill pan, brush with a thin layer of olive oil, and grill the zucchini and eggplant until grill marks appear (about 2–3 minutes on each side).

Step 3

Cut the tomatoes into wedges.

Step 4

For the dressing, mix olive oil, white wine vinegar, salt, pepper, and herbs de Provence to taste in a small jar. Shake well.

Step 5

Arrange the zucchini rounds, eggplant slices, and tomato wedges on plates. Crumble the feta cheese on top and add a few basil leaves. Drizzle with the dressing and serve.