Grilled zucchini and eggplant, juicy cherry tomatoes, and creamy feta: this salad brings together everything we love about summer cooking.
Colorful, hearty, and wonderfully fresh, it can be enjoyed either slightly warm or cold as a side dish or simply with a thick slice of toasted bread.
Ingredients (serves 4) :
2 zucchini
1 eggplant
250 g cherry tomatoes
150 g feta cheese
1 small red onion
40 g pine nuts
3 handfuls of arugula
A few sprigs of fresh parsley and fresh mint leaves
Mint-infused olive oil
Cooking olive oil
Salt & pepper
Recipe :
Wash the zucchini and eggplants. Using a mandoline or a knife, slice the zucchini lengthwise into thin strips and the eggplant into rounds about 1 cm thick.
Heat a grill pan or barbecue. Lightly brush the vegetables with olive oil, then grill them for a few minutes on each side until tender and nicely charred.
Meanwhile, toast the pine nuts for a few minutes in a dry pan. Watch them closely to prevent burning.
Halve the cherry tomatoes and thinly slice the red onion. Finely chop the parsley and a few mint leaves.
Arrange the grilled vegetables on a large platter. Add the arugula, cherry tomatoes, red onion, fresh herbs, and pine nuts.
Generously crumble the feta over the top, then season with salt and pepper.
Finish with a generous drizzle of mint-infused olive oil.
