This salad will decorate any table and showcase the hostess's skills in preparing Italian cuisine. It is lightweight and simple and does not take a lot of time.
It is necessary
- - 4-5 pcs. bell pepper
- - 1 eggplant
- - 250 g cheese
- - 1 tbsp. l. pine nuts
- - 4 tbsp. l. olive oil
- - 1 tsp lemon juice
- - basil
- - salt, sugar to taste
Instructions
Step 1
Bake the peppers and eggplant in the oven. Then put them in a bag and cool. To make the salad have brighter flavor notes, as well as acquire an interesting color scheme, take peppers of different colors. After the vegetables have cooled, peel the eggplant and chop it coarsely along with the peppers.
Step 2
To make the Pesto sauce, take a few basil leaves, a clove of garlic, pine nuts and grind in a blender. Add olive oil and lemon juice to taste, bring the sauce until smooth. Don't forget to add some salt and a pinch of sugar.
Step 3
Cut the feta cheese into large cubes and send to a bowl of vegetables. Pour the sauce over the salad and stir gently.
Step 4
For serving this salad, baked toasts from white bread or focaccia will be appropriate. Garnish with basil and the salad is ready.
