Яркий овощной салат с фетой и гранатовой заправкой 🥗🌈🥬🍅🌿

A vibrant vegetable salad with feta and pomegranate dressing—a delicious, juicy, and colorful salad made with roasted vegetables, mushrooms, fresh herbs, and tender feta cheese. This vegetable salad is perfect for a festive table, a dinner party, or as a light meal on its own 🥗🌈 It perfectly combines golden zucchini, fragrant button mushrooms, crispy eggplant, sweet bell peppers, cherry tomatoes, and a rich dressing with pomegranate sauce. The result is vibrant, fresh, and truly delicious! Ingredients: 🥒 Young zucchini — 600 g + salt 🍆 Eggplant — 300 g + salt 🍄 Button mushrooms — 400 g 🧂 For the mushrooms: salt, ground black pepper, Italian herbs, sweet smoked paprika, olive oil — to taste 🌽 Cornstarch — 30 g 🛢️ Vegetable oil — for deep-frying eggplant 🫑 Sweet bell peppers — 1.5 (300 g) 🍅 Cherry tomatoes — 170 g 🧀 Feta cheese — 120 g 🌿 Parsley or cilantro — 1 small bunch 🥬 Arugula — 1 small bunch For the sauce: 🫒 Olive oil — 40 g 🍇 Balsamic vinegar — 1 tbsp 🍯 Honey — 1 tbsp 🌿 Dijon mustard — 1.5 tbsp ❤️ Pomegranate sauce — 2 tbsp. 🧂 Salt — ½ tsp ⚫ Ground black pepper — ½ tsp 🧄 Garlic — 1 clove 🍋 Lemon juice — 1 tbsp Preparation: 1. Cut the young zucchini into large cubes. Lightly salt them, toss to coat, and let sit for about 15 minutes to draw out the excess moisture. 2. Cut the eggplant into large cubes as well, sprinkle with salt, stir, and let sit for 15 minutes. 3. Rinse the button mushrooms and cut them into large pieces. Add salt, ground black pepper, Italian herbs, smoked paprika, and olive oil. Mix well. 4. Drain any excess liquid from the zucchini and pat them dry with a paper towel. Then sprinkle them with cornstarch and toss to coat. 5. Arrange the mushrooms and zucchini in a single layer on a baking sheet lined with parchment paper. Bake in a preheated oven at 200°C for about 15 minutes, until lightly browned and cooked through. 6. Drain any excess liquid from the eggplants and pat them dry thoroughly with a paper towel. Lightly dust them with cornstarch. 7. Fry the eggplant in small batches in well-heated vegetable oil until golden and crispy. Then place them on a paper towel to absorb the excess oil. 8. Remove the roasted vegetables and mushrooms from the oven and let them cool slightly. 9. Remove the seeds from the sweet bell pepper and dice it into small cubes. Cut the cherry tomatoes in half. 10. Make the sauce. Combine the olive oil, balsamic vinegar, honey, Dijon mustard, pomegranate molasses, salt, ground black pepper, minced garlic, and lemon juice. Mix well. 11. Assemble the salad. Place a small amount of arugula at the bottom of a large, clear salad bowl. Then add the bell peppers, roasted zucchini, cherry tomatoes, and mushrooms. 12. Drizzle the dressing over the salad. 13. Break the feta into small pieces and scatter them over the mushrooms. Then add the crispy eggplant and a little fresh parsley or cilantro. 14. Add the remaining feta at the end. This way, you’ll taste the cheese in every layer of the salad. The salad turns out bright, juicy, flavorful, and very appetizing. These proportions make a large serving. If you want to make a smaller portion, simply halve the ingredients. Have fun cooking, and let us know in the comments which vegetable salads you like best! 🥗💛