Grilled vegetable salad is a very common salad in the Greek cuisine. It simply comes beautifully along with so many dishes or simple meze that you would rather notice when it’s missing than when it’s present. Actually, Greek restaurants rarely miss to offer this salad – at the home table it’s not that common since Greeks don’t turn their grills on every day.
We have already said many times (and we will probably again and again) that having that abundance of vegetables in summer, in their full flavor and rich texture, is simply the nature’s gift. And Greeks have known since ever to benefit from that gift. Their most common summer vegetables, like tomato, eggplant, pepper, zucchini, are seen for the grill any time. You can add whatever you want, following your own taste and/or flavor preferences, or you can omit something if you have a problem with a particular food item, but be sure to grill the veggies gently and evenly. Burning pieces of tomato or zucchini is no fun. There is no spice, even in the Greeks’ plentiful jars, that could make up for the taste of burned food.
Grilled Vegetable Salad can be served in so many different ways. If you are creative let your imagination fly and make from this salad not only taste-bud feast but also visual treat. The most important part, for that visual achievement, is to envision it before you start grilling veggies since you grilled pieces. To give you an idea maybe, you can cut rounds of tomato, eggplant and likewise veggies and big chunks (to match the size of those rounds) of pepper and onion, and place them in layers atop of each other and create “towers”.
Grilled Vegetable Salad Recipe
- Vinegar (balsamic preferably)
- Dry oregano
- Salt and pepper
- (Garlic – optional)
There is no measure of the ingredients in this recipe since it all depends on your appetite or size of the company. Just cut the tomatoes and eggplant in thicker rounds, onions and peppers in big pieces, and grill them putting the onion and eggplant first, and the zucchinis and tomatoes towards the end of the cooking since they are soft and don’t need much time on the fire. Salt and pepper the veggies, and if you are building the tower be sure to put them atop of each other adding dry oregano in between layers, and little bit of crushed garlic if you opt for garlic. When the towers are done, sprinkle abundantly with oregano and olive oil, and add vinegar to taste.
Greek names of the ingredients of the recipe for the Grilled Vegetable Salad
- Tomato = ntomata, ντομάτα
- Eggplant = melitzana, μελιτζάνα
- Zucchini = kolokithaki, κολοκυθάκι
- Onions = kremidi, κρεμμύδι
- Peppers = piperies, πιπεριές
- Vinegar = ksidi, ξύδι
- Oil = elaiolado, ελαιόλαδο
- Οregano = rigani, ρίγανη
- Salt = alati, αλάτι
- Pepper = piperi, πιπέρι
- Garlic =skordo, σκόρδο