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Grilled Vegetable Salad with Feta

Scott Phillips

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.


  • 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

Nutritional Information

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


  • 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.


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Reviews (10 reviews)

  • spisark | 03/06/2019

    Love this recipe! For wine pairings, check out the exploratory work we did for this dish: http://wineandfoodpairings.net/vegetables/chenin-blanc-and-grilled-vegetable-salad-with-feta/

  • SeeBeth | 08/23/2016

    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.

  • user-575032 | 05/31/2014

    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.

  • Annakatherine | 09/16/2012

    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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