Mediterranean Grilled Chopped Vegetable Salad with Feta

Mediterranean Grilled Chopped Vegetable Salad with Feta Recipe

Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

This Mediterranean Grilled Chopped Vegetable Salad with Feta is a delicious and healthy dish that is perfect for a light lunch or dinner. Packed with grilled vegetables, olives, feta cheese, and a tangy vinaigrette, this salad is bursting with flavor.

History

This recipe is inspired by the fresh and vibrant flavors of Mediterranean cuisine. Grilling the vegetables adds a smoky depth to the dish, while the feta cheese provides a creamy and salty contrast. This salad is a great way to showcase the bounty of summer produce.

Ingredients

1 medium eggplant
1 medium zucchini
1 medium yellow squash
1 medium fennel bulb
1 small red onion
8 asparagus spears
0.75 cup extra-virgin olive oil
salt
freshly ground black pepper
water
30 green beans, trimmed
10 baby carrots, trimmed
0.5 cup pitted and halved kalamata olives
1 cup mixed baby lettuces
0.5 cup crumbled feta cheese, plus 0.25 lb (113 g) block
3 tbsp lemon juice
3 tbsp sherry vinegar
0.5 cup sun-dried tomato vinaigrette
0.25 cup chopped fresh parsley leaves

How to prepare

Cut the eggplant, zucchini, and squash diagonally into slices 0.5 inch thick.
Trim the fennel and cut it crosswise into slices 0.5 inch thick.
Peel the onion and cut it crosswise into slices 0.5 inch thick.
Trim the asparagus.
Coat all the vegetables with 0.5 cup of olive oil.
Season with salt and pepper.
Set the vegetables aside.
Build a fire in a charcoal grill or preheat a gas grill for indirect-heat cooking.
Meanwhile, bring a large pot of salted water to a boil and fill a mixing bowl with ice and water.
Add the green beans to the boiling water and, as soon as it returns to a boil and the beans are bright green, use a wire skimmer or slotted spoon to transfer them to the ice water.
Add the baby carrots and boil until tender-crisp, 2 to 3 minutes; then transfer them to the ice water.
Drain the vegetables and set them aside.
When the fire is hot, place the vegetables on the cooking grid not directly above the heat.
Cook, turning as necessary to prevent scorching, until they are nicely browned and tender-crisp, 5 to 7 minutes total cooking time.
As they are done, transfer the vegetables to a platter and leave them to cool.
Cut the grilled vegetables into 0.5 inch pieces.
Cut the carrots and green beans on the bias into 0.25 inch pieces.
Put all the vegetables, olives, lettuces, and crumbled feta in a large salad bowl.
Add the remaining olive oil, lemon juice, vinegar, and salt and pepper to taste.
Toss well.
Divide the 0.5 cup of vinaigrette among 4 large salad plates, spooning it around the edge.
Mound the salad mixture evenly in the middle.
Using a cheese plane or swivel-bladed vegetable peeler, shave the block of feta over each salad.
Garnish with parsley and serve immediately.

Variations

Feel free to customize this salad based on your preferences. You could add grilled shrimp, cherry tomatoes, or roasted red peppers for extra flavor. You could also swap out the feta cheese for goat cheese or Parmesan.

Cooking Tips & Tricks

Make sure to coat the vegetables in olive oil before grilling to prevent them from sticking to the grill.

- Be sure to cook the vegetables over indirect heat to prevent them from burning.

- Feel free to customize the vegetables in this salad based on what you have on hand or your personal preferences.

Serving Suggestions

This salad is delicious on its own, but you could also serve it alongside grilled chicken or fish for a complete meal. It would also be great as a side dish at a summer barbecue or picnic.

Cooking Techniques

Grilling the vegetables adds a smoky depth to this salad. Be sure to cook them over indirect heat to prevent burning. You could also roast the vegetables in the oven if you don't have a grill.

Ingredient Substitutions

If you don't have all the vegetables listed in the recipe, feel free to swap them out for whatever you have on hand. You could also use different types of olives or cheese if you prefer.

Make Ahead Tips

You could grill the vegetables ahead of time and store them in the refrigerator until you are ready to assemble the salad. The vinaigrette can also be made in advance and stored in the fridge.

Presentation Ideas

To make this salad look extra fancy, you could arrange the vegetables in a colorful pattern on the plate before topping with the feta cheese and parsley. This would be a great dish to serve at a dinner party.

Pairing Recommendations

This salad pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio. It would also be great with a light beer or sparkling water with a splash of lemon.

Storage and Reheating Instructions

This salad is best served fresh, but you could store any leftovers in an airtight container in the refrigerator for up to 2 days. The vegetables may lose some of their crunchiness upon reheating.

Nutrition Information

Calories per serving

Each serving of this salad contains approximately 300 calories. This makes it a light and satisfying meal option that won't weigh you down.

Carbohydrates

This salad is a great source of carbohydrates, thanks to the vegetables and olives. Carbohydrates provide energy for your body and are an important part of a balanced diet.

Fats

The olive oil and feta cheese in this salad provide healthy fats, which are essential for brain function and overall health. These fats also help to keep you feeling full and satisfied.

Proteins

While this salad is not a significant source of protein, the feta cheese does provide some protein. To boost the protein content, you could add grilled chicken or chickpeas to the salad.

Vitamins and minerals

This salad is packed with vitamins and minerals from the vegetables. Eggplant, zucchini, squash, fennel, and asparagus are all rich in vitamins A and C, as well as potassium and fiber.

Alergens

This recipe contains dairy (feta cheese) and tree nuts (olives). If you have allergies to these ingredients, be sure to omit them or find suitable substitutions.

Summary

Overall, this Mediterranean Grilled Chopped Vegetable Salad with Feta is a nutritious and delicious dish that is perfect for a light and refreshing meal. It is packed with vitamins, minerals, and healthy fats, making it a great option for a balanced diet.

Summary

This Mediterranean Grilled Chopped Vegetable Salad with Feta is a delicious and healthy dish that is perfect for a light and refreshing meal. Packed with grilled vegetables, olives, feta cheese, and a tangy vinaigrette, this salad is bursting with flavor. Enjoy it on its own or as a side dish at your next summer gathering.

How did I get this recipe?

I vividly remember the moment I discovered this recipe for Mediterranean Grilled Chopped Vegetable Salad with Feta. It was during a summer vacation in Greece, many years ago. I had always been drawn to the flavors and ingredients of Mediterranean cuisine, so I jumped at the chance to explore the local markets and try new dishes.

One evening, while dining at a quaint little taverna overlooking the sparkling blue sea, I ordered a simple grilled vegetable salad with feta cheese. The first bite was a revelation – the smoky charred vegetables, the tangy feta, the fresh herbs and olive oil. It was a perfect balance of flavors and textures, and I knew I had to learn how to make it myself.

The next day, I sought out the chef of the taverna and asked if he would be willing to teach me his recipe. He was a kind and generous man, and he agreed to show me his technique. We spent the afternoon in the taverna's kitchen, grilling vegetables over an open flame, chopping them into bite-sized pieces, and tossing them in a simple vinaigrette with crumbled feta cheese.

As we worked, the chef shared stories of his childhood in the countryside, where he learned to cook from his mother and grandmother. He spoke of the importance of using fresh, seasonal ingredients, and the value of simple, unfussy cooking techniques. I soaked up every word, eager to absorb as much knowledge as I could.

By the end of the day, I had a newfound appreciation for the art of Mediterranean cooking. I had learned how to coax the best flavors out of each vegetable, how to balance acidity and sweetness in a dressing, and how to showcase the natural beauty of each ingredient on the plate. I left the taverna feeling inspired and excited to recreate the salad for my own family back home.

Over the years, I have made this salad countless times, tweaking the recipe here and there to suit my own tastes and preferences. I have shared it with friends and family, who have all raved about its deliciousness. And now, I am thrilled to pass it on to you, my dear grandchild, in the hopes that you will carry on the tradition of making and enjoying this beloved dish.

To make the salad, start by grilling a colorful assortment of vegetables – bell peppers, zucchini, eggplant, and red onions work particularly well. Brush them with olive oil and season with salt and pepper before placing them on a hot grill. Cook until they are tender and slightly charred, then remove them and let them cool slightly.

While the vegetables are grilling, prepare the vinaigrette by whisking together olive oil, red wine vinegar, minced garlic, dried oregano, and a pinch of sugar. Toss the warm vegetables in the dressing, along with some chopped fresh herbs like parsley or mint, and crumbled feta cheese.

Serve the salad on a platter, garnished with extra feta and a drizzle of olive oil. It makes a wonderful side dish for grilled meats or fish, or a light and satisfying lunch on its own. I hope you enjoy making and eating this salad as much as I do, and that it brings a little taste of the Mediterranean into your own kitchen. Bon appétit!