Servings: four as a side.
This fresh, colorful, Greek-inspired salad is perfect with grilled or roast chicken, steak, or lamb, and a slice of crusty bread.
Prepare a medium gas or charcoal grill fire (alternatively, use an indoor grill pan over medium-high heat). Arrange the vegetables in a single layer on a tray or work surface. Brush both sides of the vegetables with 2 Tbs. of the olive oil and season with 1/4 tsp. salt.
Grill the vegetables in batches, flipping once, until both sides are nicely charred and the vegetables are just tender, about 12 minutes total for the fennel, 10 minutes total for the pepper, and 6 minutes total for the onion and squash. When the vegetables are cool enough to handle, cut them into 1/2-inch dice and transfer to a large bowl.
In a small bowl, whisk the remaining 2 Tbs. olive oil, the vinegar, 1/4 tsp. salt, and 1/4 tsp. pepper. Toss the vegetables with the dressing. Gently stir in the tomatoes and fennel fronds. Season to taste with more salt and pepper. Divide the salad among 4 plates and sprinkle with the feta and basil.
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Pitch perfect. Love it! love the blend of veggies, love the balance between the sweetness of the grilled vegetables and love the acidity of the vinegar with the tang of cheese. Great make ahead salad. Unlike some other reviewers, I did not find this an overly laborious recipe, especially when you consider a good salad would have homemade dressing, which is typically more involved than this one.
The is a tasty and healthy side for the summer out door grilling season. Did this ahead of guest arriving and allowed to sit at room temperature. Did not chop vegetables into 1/2" pieces as directed. This is a beautiful presentation.
Yum!! This is an amazing dish. It is good on its own or with chicken, eggs, quesedillas, beef, pork---whatever! It is very easy but takes a little time. With something this good--who cares?!?! And healthy....
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