Grilled Vegetable Salad with Feta

Grilled Vegetable Salad with Feta
Photo by Scott Phillips


  • 3 Tbs. loosely packed thinly sliced fresh basil
  • 1 medium yellow squash, cut lengthwise into ¼-inch-thick slices
  • Kosher salt
  • 1-½ cups grape tomatoes, halved
  • 1 medium zucchini, cut lengthwise into ¼-inch-thick slices
  • ½ cup crumbled feta cheese (2-½ oz.)
  • Freshly ground black pepper
  • + 5 more ingredients
    • 3 Tbs. red wine vinegar
    • 1 medium red onion, cut into ¼-inch-thick slices
    • ¼ cup extra-virgin olive oil
    • 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

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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