Chargrilled Vegetable and Pita Salad with Feta and Dukkah
Elevate your salad game with this vibrant Chargrilled Vegetable and Pita Salad with Feta and Dukkah! Bursting with smoky, charred zucchini, eggplant, red bell pepper, and juicy cherry tomatoes, this Mediterranean-inspired recipe strikes a perfect balance between hearty and refreshing. Crispy, golden pita pieces add irresistible crunch, while creamy feta and fragrant dukkah spice blend infuse each bite with bold flavors. Fresh parsley and mint provide a herbal lift, and a zesty lemon-olive oil dressing ties it all together. Ready in just 35 minutes, this salad is ideal for a light lunch or a colorful side dish at your next gathering. Perfect for lovers of fresh, wholesome ingredients, this is a must-try recipe that celebrates the magic of grilled vegetables and earthy spices!
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Recipe Information
Ingredients
- 2 medium zucchini
- 1 large red bell pepper
- 1 medium eggplant
- 200 grams cherry tomatoes
- 4 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 pieces pita bread
- 100 grams feta cheese
- 3 tablespoons dukkah spice blend
- 10 grams parsley
- 10 grams mint leaves
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Preheat a grill or grill pan over medium-high heat.
Slice the zucchini and eggplant into 1/2-inch thick rounds. Cut the red bell pepper into large chunks.
Place the zucchini, eggplant, red bell pepper, and cherry tomatoes in a large bowl. Drizzle with 2 tablespoons of olive oil, then season with salt and black pepper. Toss to coat evenly.
Grill the vegetables in batches for 3-5 minutes per side, or until charred and tender. Remove from the grill and set aside to cool slightly.
Cut the pita bread into bite-sized pieces and drizzle with 1 tablespoon of olive oil. Place the pita on the grill for 1-2 minutes per side, or until crispy and lightly charred. Remove and set aside.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil and the lemon juice to create a dressing.
Roughly chop the grilled vegetables and place them in a large salad bowl. Add the crispy pita pieces, crumbled feta cheese, and dukkah spice blend.
Chop the parsley and mint leaves, then sprinkle them over the salad.
Pour the lemon dressing over the salad and gently toss to combine.
Serve immediately, garnished with extra dukkah if desired.
Nutrition Facts
Calories |
1520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.9 g | 115% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 8323 mg | 362% | |
| Total Carbohydrate | 150.5 g | 55% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 60.1 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 764 mg | 59% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3307 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
