Grilled Vegetable Salad with Feta
Salads • European
Description
Grilled Vegetable Salad with Feta
Ingredients
- Courgette 1 piece
- Eggplants 1 piece
- Tomatoes 4 pieces
- Feta cheese 5 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.
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