Looking for a delicious and healthy summer salad that's easy to make? Try this grilled zucchini and eggplant salad with feta and olives. It's a great way to use up fresh vegetables from the garden or farmer's market.
Ingredients
- 1 large zucchini, sliced lengthwise
- 1 large eggplant, sliced lengthwise
- 2 tablespoons olive oil
- Salt and pepper
- 4 ounces crumbled feta cheese
- 1/4 cup pitted Kalamata olives, chopped
- 2 tablespoons chopped fresh parsley
- 2 tablespoons lemon juice
Instructions
- Preheat your grill to medium-high heat.
- Brush the zucchini and eggplant slices with olive oil and season with salt and pepper.
- Grill the vegetables for 4-5 minutes per side, until tender and lightly charred.
- Remove the vegetables from the grill and let them cool slightly.
- Chop the zucchini and eggplant into bite-sized pieces and place them in a large bowl.
- Add the crumbled feta cheese, chopped olives, and fresh parsley to the bowl.
- Drizzle the lemon juice over the top of the salad and toss to combine.
- Serve the salad immediately, or refrigerate until ready to serve.
Notes and variations
This salad is a great base recipe that can be customized to your liking. Here are some ideas for variations:
- Swap out the feta cheese for goat cheese or blue cheese.
- Add some chopped fresh mint or basil for extra flavor.
- Drizzle some balsamic glaze or honey over the top of the salad for a touch of sweetness.
- Top the salad with some grilled chicken or shrimp to make it a complete meal.
Enjoy your delicious and healthy grilled zucchini and eggplant salad with feta and olives!
