Grilled Veggie and Crispy Feta Salad
Grilled Veggie and Crispy Feta Salad is one of my go-to dishes for a quick and delicious meal. I love the way the smoky char from the grilled vegetables complements the rich, crispy feta cheese. The Grilled Veggie and Crispy Feta Salad is not just a feast for the taste buds but also a visual delight with its vibrant colors and textures. I remember the first time I made this salad; the aroma of the vegetables and the crispiness of the feta made my kitchen smell amazing and my stomach rumble with anticipation.
The Preparation
For this Grilled Veggie and Crispy Feta Salad, you’ll start by coating the feta cheese with a mixture of sesame seeds, poppy seeds, onion flakes, and garlic flakes. This step adds a wonderful crunch and flavor to the cheese. Once the feta is coated and chilled, it’s time to char the veggies. I always use a nonstick pan for this, as it helps in getting those perfect grill marks and a lovely caramelization on the red bell peppers and mushrooms. The aroma of the vegetables sizzling in the pan is simply irresistible.
Cooking the Feta
The next step in creating this Grilled Veggie and Crispy Feta Salad is frying the feta. This is where the magic happens! The feta slices transform from ordinary cheese to golden-brown crispy bites. The trick is to fry them gently to avoid breaking them apart. As the feta crisps up, the smell fills the kitchen, and you know you’re about to enjoy something special. It’s always a pleasure to see how the feta holds its shape and gets that perfect crispy exterior.
Assembling the Salad
Finally, the Grilled Veggie and Crispy Feta Salad comes together beautifully. I layer the charred vegetables over a bed of fresh arugula and top it with the crispy feta slices. Drizzling a bit of avocado oil over everything enhances the flavors and adds a glossy finish. This salad is perfect as a light dinner or a hearty lunch. The combination of textures and flavors always leaves me satisfied and ready to enjoy another delicious bite.
Table of Contents
Chef’s Notes- Grilled Veggie and Crispy Feta Salad
- Preheat the Pan: Ensure your nonstick pan is well-heated before adding the vegetables. This helps in achieving a good char on the veggies and prevents sticking.
- Coat the Cheese Well: Make sure to coat each feta slice evenly with the sesame and poppy seed mixture. This coating not only adds flavor but also helps create a crispy texture.
- Monitor Cooking Time: Be attentive while frying the feta. The cheese can go from perfectly crispy to burnt quickly. Aim for a golden-brown color on each side.
- Vegetable Variations: Experiment with other vegetables like zucchini, cherry tomatoes, or even eggplant for different flavors and textures.
- Serve Warm: This salad is best enjoyed immediately after assembling. The warm, crispy feta contrasts beautifully with the fresh, cool arugula.
Grilled Veggie and Crispy Feta Salad
Dive into a delightful mix of charred veggies and crispy feta cheese with this easy-to-make salad! Perfect for a healthy lunch or dinner, this dish combines the smoky flavors of grilled vegetables with the creamy texture of fried feta. It’s a simple, yet gourmet experience that will leave your taste buds dancing. Inspired by the best chefs, this salad is both nutritious and satisfying. Ready in under 30 minutes, it’s ideal for any occasion!
4
servings15
minutes10
minutes350
kcal5
minutes30
minutesKeep the screen of your device on
Ingredients
2 tablespoons Sesame Seeds
2 tablespoons Poppy Seeds
1 teaspoon Dried Onion Flakes
1 teaspoon Dried Garlic Flakes
4 ounces Feta Cheese sliced into 4 half-inch thick rounds
1 medium Red Bell Pepper deseeded and cut into 8 pieces
1/2 cup Baby Portobello Mushrooms sliced
4 cups Fresh Arugula divided into two bowls
1 tablespoon Avocado Oil
Directions
- Coating the Cheese: In a small bowl, mix together the sesame seeds, poppy seeds, dried onion flakes, and dried garlic flakes. Coat each feta slice on both sides with the seed mixture. Place the coated cheese on a plate and refrigerate until ready to fry.
- Charring the Vegetables: Heat a nonstick pan over medium heat and lightly spray with cooking spray. Add the red bell pepper pieces and sliced mushrooms to the pan. Cook until both sides are charred and the pepper softens slightly, about 5-7 minutes. Divide the charred vegetables between the bowls of arugula.
- Frying the Cheese: Remove the coated feta from the refrigerator. In the same pan used for the vegetables, fry each feta slice on both sides until golden brown and crispy, about 30 seconds per side. Be gentle when flipping to prevent breaking.
- Assembling the Salad: Place the crispy feta slices on top of the arugula and charred vegetables. Drizzle with avocado oil and serve immediately while warm.
Equipment
- chef’s knife
- cutting board
- Nonstick Pan
- mixing bowls
Nutrition Facts
- Calories: 350kcal
- Carbohydrates: 7g
- Protein: 16g
- Fat: 27g
- Saturated Fat: 10g
- Cholesterol: 45mg
- Sodium: 400mg
- Potassium: 300mg
- Fiber: 2g
- Sugar: 3g
- Vitamin A: 20IU
- Vitamin C: 60mg
- Calcium: 25mg
- Iron: 10mg
FAQs- Grilled Veggie and Crispy Feta Salad
Can I use a different type of cheese?
Yes, you can substitute feta with halloumi or paneer. Both alternatives will provide a similar crispy texture and flavor.
Can I prepare the salad in advance?
For the best texture, assemble the salad just before serving. However, you can prep the vegetables and cheese coating ahead of time and keep them refrigerated until you’re ready to cook.
What can I use if I don’t have avocado oil?
Olive oil or grapeseed oil can be used in place of avocado oil. Both will work well in drizzling over the salad.
Can I make this salad vegan?
To make the salad vegan, you can replace the feta with a vegan cheese alternative and ensure the other ingredients, like the oil and seasoning, are plant-based.
How do I prevent the feta from sticking to the pan?
Make sure your pan is preheated and use a light spray of cooking oil to help prevent sticking. Avoid moving the feta slices too often, and let them develop a crispy crust before flipping.
