Lazy Mediterranean Salad

Ingredients

• 1 Grilled bell pepper (Peeled after grilling; can be replaced with drained jarred grilled bell pepper.)
• 1 Grilled eggplant (Grilled and then cut into pieces; can be replaced with drained jarred grilled eggplant.)
• 2 tbsp Extra-virgin olive oil (A generous drizzle, to taste.)
• 1 tbsp Balsamic vinegar (Adjust to taste.)
• 250 g Cherry tomatoes (Halved.)
• 80 g Olives (Pitted if necessary; meaty green or black olives.)
• 6 Anchovy fillets (Drained.)
• 1 Cucumber (Sliced very thinly with a mandoline.)
• 100 g Feta (Crumbled.)
• 15 g Fresh cilantro (Chopped or torn into leaves, for sprinkling.)
• Salt (Not necessary according to the recipe: the feta, olives, and anchovies are already salted.)

Steps

1. 1

   If using homemade grilled vegetables, grill the bell pepper and eggplant until well-marked and tender. Peel the bell pepper after cooking, then let the vegetables cool slightly. For an even quicker version, use well-drained jarred grilled vegetables.

2. 2

   Wash the cherry tomatoes and cut them in half. Also wash the cucumber and slice it very thinly with a mandoline; use the mandoline guard to avoid cuts.

3. 3

   In a large serving dish, pour in a generous drizzle of extra-virgin olive oil and the balsamic vinegar to create the base of the dressing.

4. 4

   Arrange the grilled bell pepper and eggplant pieces over the dressing, distributing them throughout the dish.

5. 5

   Add the halved cherry tomatoes, then distribute the meaty olives and drained anchovy fillets over the vegetables.

6. 6

   Add the thin cucumber slices, distributing them gently to preserve their freshness and crunch.

7. 7

   Crumble the feta directly over the salad, then sprinkle with fresh cilantro.

8. 8

   Serve immediately, or let rest for a few minutes so the olive oil and balsamic vinegar lightly coat the vegetables. Do not add salt: the feta, olives, and anchovies already provide plenty of flavor.

Notes

The original recipe does not give precise quantities; the proposed quantities are estimates for two people. The bell peppers and eggplant can be prepared in advance or replaced with a jarred version for a no-cook salad. Serve with crusty bread, if desired.

Nutrition per serving

• salad
• appetizer
• Mediterranean
• quick
• no-cook
• easy
• summer