Turkish Bread Salad with Roasted Vegetables
Hearty Turkish bread salad with roasted vegetables, a vibrant and flavorful summer dish.
Equipment
- Baking sheet, Large bowl, Measuring cups, Measuring spoons, Whisk
Ingredients
- Bell peppers red, yellow 2, sliced
- Cherry tomatoes 250g halved
- Cucumbers 2 diced
- Dried oregano 1 tsp
- Extra virgin olive oil 4 tbsp
- Feta cheese 150g crumbled (or vegan feta)
- Fresh parsley chopped for garnish
- Lemon juice 2 tbsp
- Red onion 1 medium sliced
- Salt and pepper to taste
- Turkish bread pide or simit 1 loaf, torn into chunks
- Zucchini 2 sliced
Instructions
- Preheat oven to 200°C (400°F).
- In a bowl, toss bell peppers, zucchini, red onion, and cherry tomatoes with 2 tbsp olive oil, oregano, salt, and pepper.
- Spread vegetables on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
- While vegetables roast, tear the Turkish bread into chunks and place in a large bowl.
- Add the roasted vegetables to the bowl with the bread.
- Add diced cucumbers and crumbled feta.
- In a small bowl, whisk together remaining olive oil and lemon juice.
- Pour dressing over the salad and toss gently to combine.
- Garnish with fresh parsley.
- Serve immediately.
Notes & Wine Advice
Serving Tip:
Serve as a light lunch or a side dish at a summer barbecue.Wine Advice:
A crisp Sauvignon Blanc or a light rosé.Nutrition values
Calories: 420 kcal | Carbohydrates: 50 g | Protein: 12 g | Fat: 20 g | Sugar: 10 g