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Mediterranean Chopped Salad on Grill Bread

Categories: Entertaining, Finger Foods, On the Grill, Snacks
Type: Appetizers and Snacks

This chopped salad is a good accompaniment to a grilled meal, or makes a substantial appetizer for a grilled seafood entr�e.

Serves: Serves 4 to 8 as an appetizer


  • 1 recipe Grill Bread, shaped into 4 rounds but not cooked
  • 3 tablespoons extra virgin olive oil
  • 2 tomatoes, about the size of baseballs, cored, seeded, and diced small
  • 2 cucumbers, halved, seeded, and diced small
  • 1/2 cup brine-cured black olives, such as kalamata, pitted and roughly chopped
  • 1/2 cup roughly chopped fresh parsley
  • 1/3 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/2 cup crumbled feta cheese
  • Kosher salt and freshly cracked black pepper to taste
Mediterranean Chopped Salad on Grill Bread photo

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  1. Build a fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is medium (see Gauging the temperature), you're ready to cook.
  2. Brush the bread rounds with oil on both sides, then place on the grill directly over the coals and cook until nicely toasted and brown on one side (about 4 minutes). Flip the bread over and grill the other side until golden and crusty (3-4 minutes more).
  3. While the bread is on the grill, combine the tomatoes, cucumbers, olives, and parsley in a bowl. Whisk together the oil and vinegar in another bowl, then add just enough dressing to moisten the salad, tossing gently until evenly mixed.
  4. Place a grilled bread round on each salad plate. At the last minute, toss the feta cheese with the tomato salad and season with salt and pepper. Top each bread round with a portion of the salad and serve.

excerpted from:

Excerpted from Grill It!.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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