Grilled Vegetable Greek Salad with Feta
This grilled vegetable Greek salad features smoky courgettes, sweet peppers, and tender aubergines, all tossed with creamy feta and olive oil. A perfect balance of warmth and freshness, it’s an easy dish for any season—ideal as a side, a main, or a light vegetarian meal.
Ingredients
- 1 aubergine medium, sliced into 1 cm rounds
- 1 courgette sliced lengthways
- 1 red pepper deseeded and cut into thick strips
- 1 red onion small, sliced into wedges
- 150 g feta cheese crumbled
- 2 tbsp olive oil plus more for brushing
- 1 tbsp red wine vinegar
- ½ tsp oregano dried
- pinch sea salt
- black pepper freshly ground
Instructions
- Heat the grill or griddle over medium-high heat. Lightly brush the vegetables with olive oil and season with salt and pepper. Grill them in batches until charred on both sides and tender—about two minutes per side for courgette, three for aubergine, and slightly less for peppers.
- Let the vegetables cool for a few minutes, then transfer to a large bowl. Whisk olive oil, vinegar, and oregano together in a small jar, and pour it over the vegetables while they’re still warm. Toss gently, scatter with feta, and finish with a little extra oregano before serving.
Notes
Grilling brings out sweetness in vegetables, so pick ones that are firm and ripe. Avoid overripe aubergine; it can turn mushy once it hits the heat. Brush everything lightly with olive oil before grilling so they char instead of steam.
Use feta that’s creamy and firm enough to hold its shape. When it meets the warm vegetables, it softens slightly, creating a lovely contrast of textures.
Nutrition
Calories: 240kcalCarbohydrates: 9gProtein: 7gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 25mgSodium: 480mgPotassium: 390mgFiber: 3gSugar: 5gVitamin A: 1300IUCalcium: 190mgIron: 1.1mg
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