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.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
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....
From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?