Salad of fresh and grilled vegetables with cheese
Description
The salad is quick and easy to prepare. Not long ago, combining fresh and roasted vegetables became a delightful discovery for me. I prefer to roast eggplants and bell peppers, while adding tomatoes fresh. Vegetables can be grilled on a grill pan, in the oven, or on an electric grill. I'm sharing my recipe for this flavorful and juicy vegetable salad. The salad is ready to serve.
Instructions
- 1
Step 1
Wash and dry the vegetables. Slice the eggplants, clean the peppers and flatten them. Grill until charred. Place the peppers in a bag and let them sweat, then peel off the skin. Cut the eggplants and peppers into small pieces.
- 2
Step 2
Wash the herbs and dry them thoroughly. Chop and add chopped garlic.
- 3
Step 3
Cut the cucumbers into cubes and the tomatoes into slices or wedges.
- 4
Step 4
In a large bowl, mix the roasted and fresh vegetables, add the greens, and season with salt and pepper to taste. Combine lemon juice and oil, and pour half of the mixture over the salad. Toss well, then transfer to a serving bowl lined with salad leaves. Crumble soft cheese on top—this could be feta, brinza, or Adyghe cheese. Remember to adjust the salt according to the saltiness of the cheese used.
- 5
Step 5
Drizzle the remaining dressing over the salad and serve with fresh rye bread.