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Roasted feta and vegetable salad
An ode to the classic Greek salads The feta breaks down into a magical briny and creamy state after being roasted along with plenty of fresh vegetables.
YIELDS
4
TO
5
Ingredients
Feta
- 2 tablespoons feta brine
- 3 tablespoons canola oil
- 1 tablespoon honey
- 1 teaspoon fresh oregano leaves
- 1/2 teaspoon salt
- 1 red bell pepper, seeded and chopped into 1-inch pieces
- 1 yellow bell pepper, seeded and chopped into 1-inch pieces
- 1 small red onion, coarsely chopped
- 1 cup 1/2-inch peeled and cubed kohlrabi
- 2 cloves garlic, thinly sliced
- 7 oz good-quality firm feta
Dressing
- 1/4 cup feta brine
- 1 tablespoon apple cider vinegar
- 1/4 cup cold-pressed canola oil
- 1/2 teaspoon finely chopped fresh oregano
- Salt
Assembly
- 1 cup peeled and thinly sliced kohlrabi
- 1/2 long English cucumber, sliced in half and cut into 1-inch slices
- 3 Roma tomatoes, halved and cut into 1-inch pieces
Directions
Feta
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Place the feta brine, oil, honey, oregano, and salt in a large bowl and stir well to combine. Reserve a spoonful of this mixture for later, and then add the red and yellow bell peppers, onion, kohlrabi, and garlic to the bowl. Toss gently until evenly coated and transfer to the prepared baking sheet.
- Clear a spot for the block of feta in the middle of the baking sheet, nestle it in, and bake for 20 minutes. Both the vegetables and feta should be tender and lightly browned. Set aside while preparing the remaining salad components.
Salad Dressing
- Whisk together the brine, vinegar, oil, and oregano in a small bowl, and season to taste with salt.
Assembly
- In a large bowl, combine the raw kohlrabi, cucumbers, and tomatoes with the roasted vegetables and feta, along with any residual pan juices, and toss gently. The feta should be soft enough to break down and coat the vegetables. Transfer to a serving platter.
- Drizzle generously with the salad dressing and serve with the remaining salad dressing on the side. Enjoy!
Excerpted from Prairie by Dan Clapson and Twyla Campbell. Copyright © 2023 Dan Clapson and Twyla Campbell. Photographs by Dong Kim. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
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