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Grilled Vegetable Salad with Feta

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Serves four as a side.

  • by Ellie Krieger from Fine Cooking
    Issue 104

This fresh, colorful, Greek-inspired salad is perfect with grilled or roast chicken, steak, or lamb, and a slice of crusty bread.

  • 1 small or 1/2 medium fennel bulb with fronds attached
  • 1 medium orange bell pepper, stemmed, seeded, and cut lengthwise into 4 or 5 pieces
  • 1 medium red onion, cut into 1/4-inch-thick slices
  • 1 medium zucchini, cut lengthwise into 1/4-inch-thick slices
  • 1 medium yellow squash, cut lengthwise into 1/4-inch-thick slices
  • 1/4 cup extra-virgin olive oil
  • Kosher salt
  • 3 Tbs. red wine vinegar
  • Freshly ground black pepper
  • 1-1/2 cups grape tomatoes, halved
  • 1/2 cup crumbled feta cheese (2-1/2 oz.)
  • 3 Tbs. loosely packed thinly sliced fresh basil

Cut the stalks off the fennel bulb. Remove about 1/4 cup of the fronds from the stalks, chop the fronds, and reserve. Cut the fennel in quarters lengthwise and trim away most of the core, leaving just enough intact to keep the layers together. Slice the quarters lengthwise 1/4 inch thick.

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.

nutrition information (per serving):
Calories (kcal): 240; Fat (g): 18; Fat Calories (kcal): 160; Saturated Fat (g): 4.5; Protein (g): 6; Monounsaturated Fat (g): 11; Carbohydrates (g): 16; Polyunsaturated Fat (g): 1.5; Sodium (mg): 390; Cholesterol (mg): 15; Fiber (g): 4;

Photo: Scott Phillips

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....

As another reviewer noted, this is time consuming to make. However, good things come to those who put in the effort. This was a lovely dish. Absolutely tasty and a good way to use summer squash. I grilled the veggies inside on my rangetop grill and they turned out excellent. I followed the recipe exactly. It is definitely worth the effort required.

This is a wonderful side dish to just about anything you can think of! The grilled fennel is outstanding!

Wonderful dish. I grilled the veggies on an indoor grill, and they came out superb. Perfect side dish to almost any meal. Versatile and flavorful. I doubled the feta. Tastes like summer in your mouth.

This was a very delicious salad albeit a time-consuming one to make. Paired very nicely with the Middle Eastern Turkey Burgers. A definite keeper and good for company salad.

This is a great dish, I added a grated clove of garlic and some lemon zest to the dressing as well as a liberal sprinkeling of a greek spice blend to the veg. before grilling.

This was great but I recommend cooking the fennel a bit longer than the other veggies - either on the grill or in the oven for about 20 mins. Be sure to peel off the tough outer leaves too.

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