Eggplant And Feta Salad
A vibrant and flavorful salad featuring roasted eggplant, squash, zucchini, and colorful peppers, combined with crumbled feta and fresh herbs. Perfect for warm weather gatherings or as a light, nutritious side dish, it offers a delightful mix of smoky, savory, and herbaceous notes.
Ingredients
- 1 medium eggplant, unpeeled and cut into 1-inch cubes ⓘ
- 1 medium yellow squash, cut into 1-inch cubes ⓘ
- 1 medium zucchini, cut into 1-inch cubes ⓘ
- 1 each red, green and yellow pepper, cored, seeded and cut into 1-inch cubes ⓘ
- 1 large onion, diced ⓘ
- 1/2 cup olive oil
- freshly ground black pepper to taste ⓘ
- 2 teaspoons chopped basil ⓘ
- 2 teaspoons dried oregano ⓘ
- 3/4 pound Feta cheese, cut into 1/2-inch cubes ⓘ
Instructions
- Set the oven at 350°F (175°C).
- Pile the eggplant, squash, zucchini, peppers, and onion in a large roasting pan and sprinkle them with olive oil.
- Turn the vegetables in the oil so they are coated evenly.
- Bake the vegetables, tossing them a couple of times during cooking, for 40 minutes or until tender.
Tips & Substitutions
For added flavor, consider marinating the cubed vegetables in the olive oil, basil, and oregano for 30 minutes before roasting. You can substitute the Feta cheese with goat cheese or a dairy-free alternative for a different taste. Incorporating roasted garlic or a sprinkle of chili flakes can also enhance the dish's flavor profile. This recipe aligns well with other Mediterranean recipes.
Serving Suggestions
This Eggplant and Feta Salad makes a delightful side dish for grilled meats or fish. It also pairs beautifully with Eggplant Appetizer or can be served on a bed of greens for a light vegetarian meal. Drizzle with balsamic glaze for an extra touch, and consider serving it alongside crusty bread or pita to soak up the flavorful juices.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, spread the salad on a baking sheet and warm in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through. You can also enjoy it cold as a refreshing side dish.
Nutrition & Diet Analysis (per serving)
Each serving of Eggplant And Feta Salad contains roughly 281 calories, with 10g protein, 46g carbohydrates, and 12g fat. It is an excellent source of iron (73% of the Daily Value), dietary fiber (67% of the Daily Value), and calcium (50% of the Daily Value), and a good source of vitamin A. It also contributes 19g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I add other vegetables to this salad?
Absolutely! Feel free to add vegetables like cherry tomatoes, carrots, or even mushrooms. Just ensure they are cut into similar sizes for even cooking. The roasting process will bring out their natural sweetness and complement the feta cheese beautifully.
Is this salad suitable for meal prepping?
Yes, this salad is perfect for meal prepping! Just store the roasted vegetables and feta separately to maintain their texture. Combine them when ready to serve. It's a great addition to lunch boxes and can be enjoyed cold or reheated.
How can I make this salad more filling?
To make this salad more filling, consider adding a protein like chickpeas or grilled chicken. Quinoa or couscous can also be mixed in for an extra boost of nutrition and substance. This turns it into a complete meal that's still light and refreshing.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).