Grilled Vegetable Salad with Feta

Grilled Vegetable Salad with Feta
Photo by Scott Phillips


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

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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