Cook the Issue 2010: Grilled Vegetable Salad with Feta -
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Cook the Issue 2010

Cook the Issue 2010: Grilled Vegetable Salad with Feta

By Pielove, member

April 15th, 2010

Yet another winner from Ellie Krieger.  The vegetables pick up great flavor from being grilled, yet retain enough body (especially the crunchy fennel) to make the salad enjoyable to eat.  The feta and fresh herbs add an aromatic delicious accent and the simple dressing stands up to the other robust flavors without being overwhelming.  I used sherry wine vinegar in the dressing—an excellent substitution.  This was so good I made it again to bring to Easter Dinner with my Polish in-laws-- it works well with whatever vegetables look good in the market-- I can't wait to use it on my farm box delivery.


Recipe Used: Grilled Vegetable Salad with Feta

posted in: Gallery, Cook the issue 2010
Comments (1)

user-4713770 writes: I loved that salad and I'll have to make it again as I made it before I knew of the Cook the Issue. Posted: 8:37 am on April 16th

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