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Grilled Greek Salad
A deliciously different version of the classic Greek salad with a luscious creamy garlic and feta dressing
Ingredients
- 1 red bell pepper cored and roughly chopped
- 1 green bell pepper cored and roughly chopped
- 1 cucumber halved lengthways and quartered
- 4 tomatoes halved
- 1 large red onion cut into chunks
- 1 lemon sliced
- 4 tbsp olives mixed colours/types
- salt and pepper
- 1 tsp olive oil
Dressing
- 4 tbsp feta crumbled
- 4 tbsp Greek yogurt
- 1 clove garlic minced
- 1 tsp basil finely chopped
- 1 tsp mint finely chopped
- 1 tsp dill finely chopped
- 1/2 tsp oregano dried oregano
- black pepper
Instructions
- Toss the vegetables (apart from the olives) in the olive oil and season with salt and pepper, spread on a grill pan and grill for about 3 minutes each side till cooked and charred
Dressing
- Put all ingredients in a mini food processor and give it a whizz till smooth
- Toss the grilled veggies with the dressing and add the olives
Video
Notes
Serve this grilled Greek salad either hot or cold, I prefer it at room temperature as part of a mezze sharing table. You can use leftovers to fill pitas and sandwiches and its great with BBQ too.
Will keep for a few days in a covered container in the fridge.
I used those baby cucumbers you get for kid's lunch boxes for my grilled Greek salad
Nutrition
Calories: 140kcalCarbohydrates: 17gProtein: 7gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 16mgSodium: 336mgPotassium: 627mgFiber: 5gSugar: 9gVitamin A: 2239IUVitamin C: 98mgCalcium: 151mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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