Grilled vegetable salad with feta, baby
spinach and Kalamata olives
serves 4
The sweet and smoky flavors of the
grilled zucchini and red pepper are complemented by the crispness of
the fresh baby spinach leaves and the salty and robust flavors of
the feta and Kalamata olives in this Greek-inspired salad.
1½ tablespoons lemon juice
4 tablespoons extra virgin olive oil (plus 1 tablespoon extra to
brush zucchini slices)
1 tablespoon finely chopped fresh flat-leaf parsley
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 garlic clove — minced
2 zucchini — thickly sliced lengthwise
2 jarred roasted red peppers — cut into strips
10 Kalamata olives — pitted and halved
3 oz (85g) feta cheese — crumbled
3 cups baby spinach leaves
PLACE the lemon juice, olive oil,
parsley, salt, pepper and garlic in a jar with screw-top lid and
shake to combine. PREHEAT a char-grill pan (or outdoor grill) over
high heat. BRUSH both sides of the zucchini slices with the extra
tablespoon of olive oil. COOK the zucchini slices in the hot
char-grill pan for 3 minutes each side. CUT the zucchini slices into
bite-size pieces. GENTLY toss the red pepper, zucchini, baby spinach
leaves, and olives with the dressing. SERVE on a large platter
topped with the crumbled feta.
Variations: For a more substantial meal, add a few slices of
grilled chicken breast (or shredded rotisserie chicken), or some
grilled or barbecued seafood like salmon, tuna, shrimp, scallops or
squid. Or add a small amount of thinly sliced grilled lean meat. You
could use grilled halloumi cheese or cubed mozzarella instead of
feta, and replace grilled zucchini with eggplant, or include other
veggies like grilled portobello mushrooms, asparagus, onions or
tomatoes. And you can add toasted pine nuts, walnuts or pistachios
for a contrasting crunch.
© MediterrAsian.com