Grilled Vegetable Salad with Feta

Grilled Vegetable Salad with Feta
Photo by Scott Phillips


  • Kosher salt
  • 1 medium zucchini, cut lengthwise into ¼-inch-thick slices
  • 1 small or ½ medium fennel bulb with fronds attached
  • 1 medium red onion, cut into ¼-inch-thick slices
  • 1 medium orange bell pepper, stemmed, seeded, and cut lengthwise into 4 or 5 pieces
  • ½ cup crumbled feta cheese (2-½ oz.)
  • 1 medium yellow squash, cut lengthwise into ¼-inch-thick slices
  • + 5 more ingredients
    • ¼ cup extra-virgin olive oil
    • 3 Tbs. loosely packed thinly sliced fresh basil
    • 1-½ cups grape tomatoes, halved
    • Freshly ground black pepper
    • 3 Tbs. red wine vinegar

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. Prepa...

View full recipe at Fine Cooking


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