Grilled Vegetable Salad with Feta

Grilled Vegetable Salad with Feta
Photo by Scott Phillips


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

View full recipe at Fine Cooking


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