Mediterranean vegetable salad
- Published: 31 May 05
- Updated: 18 Mar 24
This Mediterranean vegetable salad goes perfectly alongside any cooked meats or as a side at a barbecue.
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for 6 people
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Takes 20 minutes to make, plus cooling
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Ingredients
- 4 medium courgettes, thickly sliced
- 3 red peppers, halved, deseeded and cut into wide strips
- Vegetable oil, for tossing
- 2 punnets baby plum tomatoes, halved
- 1 bag rocket leaves
- 1 small bag baby spinach leaves
For the dressing
- 6 tbsp extra-virgin olive oil
- 2 tbsp white wine vinegar
- 1/2 tsp Dijon mustard
- Pinch of sugar
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Method
- Put the courgettes and peppers into a large bowl and drizzle with a little vegetable oil. Season well and toss to coat. Barbecue over a direct heat for 8-10 minutes, turning once (or cook for 8-10 minutes on a hot griddle pan, turning once). Transfer to a large bowl and set aside to cool.
- Meanwhile, make the dressing by whisking all the ingredients together with plenty of seasoning.
- Add the tomatoes, rocket and spinach to the bowl with the vegetables and toss well. Drizzle with the dressing and toss well again.
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- Recipe from June 2005 Issue
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