Warm Charred Vegetable Salad With Tomatoes, Olives & Feta

by Zarina

Anyone else feeling like Autumn is here wayyyy too early?  Are you craving something in between salads and comfort food right now?.. How about a warm salad… the flavours and textures in this one are off the charts… This intensely colourful and stunning salad is just perfect for this time of year!

Crisp asparagus, crunchy tender stem broccoli and smokey aubergine, all charred on the BBQ grill, add that to some beautiful juicy tomatoes @iowtomatoes rich kalamata olives, homegrown basil, garlic croutons and a crumbling of salty feta—such a delicious combo of flavours and textures going on here.

How vibrant and gorgeous is my basil? I know you’ll love it!! It tastes insane too… so sweet and peppery and much more intense than supermarket bought… I hope you try this one, peeps…

Warm Charred Vegetable Salad With Tomatoes, Olives & Feta

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 200g Tender stem Broccoli
  • 200g Asparagus, trimmed
  • 1 Aubergine, sliced in rounds
  • 2 Tomatoes large, sliced into wedges
  • 3 thick slices of day-old sourdough bread, torn into chunks
  • Garlic flavoured olive oil or regular works fine too
  • 100g Kalamata Olives
  • 50g Feta cheese
  • A couple of handfuls basil leaves
  • Balsamic Vinegar Drizzle
  • Sea Salt
  • Black pepper


  1. Heat a large griddle pan or BBQ over a medium heat, brush with oil and allow the pan or BBQ to get really hot
  2. Sprinkle the tender stem broccoli, asparagus and aubergine generously with sea salt and black pepper, place onto the grill and cook until nicely charred on both sides, remove and set aside
  3. Toss the torn bread in plenty of garlic olive oil, season with salt and pepper
  4. Pre-heat the oven to 180C, spread the torn bread out onto a baking sheet and bake in the oven util golden and crispy, turning halfway
  5. Arrange the salad on your serving plate, layering the roasted vegetables and tomatoes, top with the Kalamata olives and feta cheese, then finish with basil leaves, a drizzle of balsamic, sea salt and freshly ground black pepper
  6. Enjoy!
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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