Green Salad for Supper | Baked Mediterranean Salad Formula with Feta Cheese
The Tastes in this Baked Mediterranean Salad are Delicious! Smooth baked aubergine, tomato, crispy pistachios, savory feta, and invigorating basil are SUCH a fantastic blend and, as usual, so simple to prepare!
Here is how I prepared Baked Salad Formula with Feta Cheese:
1. To start, we’ll cube up 2-3 small Italian aubergines. I favor this smaller aubergine. This yields about 6 cups of cubed aubergine. Add it to a bowl. Season the aubergine with 1/4 to 1/3 cup olive oil, a couple of pinches salt, fresh cracked pepper, 1 tbsp thyme, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tbsp sweet paprika. Toss everything well.
2. Add the aubergine to a cookie sheet with parchment paper. Bake in the oven at 400F for 25-30 minutes. Time varies by oven.
3. In a separate sheet, bake 1 pint of grape tomatoes and 1 medium red onion cut into quarter-inch chunks. I seasoned the tomatoes and red onion similarly to the aubergine (2 tbsp olive oil, salt, pepper, 1/2 tbsp each of thyme, garlic powder, onion powder and paprika). Roast these at 400F for closer to 35-40 minutes.
4. Once your veggies are baked, add them to a serving bowl, drizzle 1 to 2 tbsp of balsamic, and gently toss.
5. Then top with a small handful of fresh basil, 1/4 cup baked pistachios, 2oz of feta (cubed), and a drizzle of balsamic.
Serve this while it’s warm as an appetizer, a side, or even a main!
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Green Salad for Supper | Baked Mediterranean Salad Formula with Feta Cheese!
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Credit: YouTube/Keto Club
