So einfach machst du gegrillten Feta Salat wie in Griechenland! Rezept DADs BBQ

Moin! Heute machen wir einen leckeren griechischen Bauernsalat, auch bekannt als greek salad. Wir zeigen, wie man den **salat mit feta** perfekt zubereitet, inklusive **feta vom grill**. Ein tolles **salat zum grillen**, der auch noch **vegetarisch** ist.

Das Rezept zum gegrillten Feta Bauernsalat findest Du hier:

Gegrillten Feta Salat mit Pinienkernen – Sommer pur vom Grill!

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Kapitel Übersicht
1️⃣ 00:00 – Einleitung griechischer Feta Salat
2️⃣ 01:30 – Salat zubereiten
3️⃣ 05:00 – Fazit gegrillter Bauernsalat vom Grill

Zubehör-Grill:
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Zubehör-Allgemein:
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#salat #griechisch #feta

[Music] Hi, my name is Marc, this is DAD’s BBQ That’s BBQ and today we’re going to Greece. We’re making a grilled feta salad, basically a farmer’s salad with grilled feta cheese. It’s really easy and just right for this weather, because we have somewhere between 30 and 40°C. So it’s incredibly warm and I’m making something really quick, doesn’t require much effort and that won’t make me sweat too much, because that’s enough for me with the sun today. One of my favorite starters at a Greek restaurant is actually grilled feta cheese. I also like olives or pepperoni or sasiki, but today we’re just making the grilled feta cheese. With it there’s some white bread and of course a farmer’s salad and some flavoring. There are also some toasted pine nuts, but I don’t want to put in too much effort today. If you’re up for it, you can even make grilled watermelon to go with it. Just take two slices of watermelon, grill them on both sides, maybe brush them with a bit of olive oil and honey and have something a bit fresher with you. I decided against it today, but that doesn’t stop you from doing it yourself. Yes, but let’s get started and prepare the salad so that the feta cheese can go on the grill soon and the salad will be ready. So, a very short, quick video today. So, even though the ingredients are quite manageable, let’s throw a few together. Then we’ve got them started. First of all, these are the olives. I used a mixed olive mixture. But you can also use regular Greek Kalamata, whatever you have on hand. Then I have some pointed bell peppers here; I cut them into rings, removed the cores and put those in too. Here is a red onion; I finely cut it into rings. That goes in there too. Now we’ll prepare some cheese for the grill. It’s already preheated. Now we’ll just add a little olive oil. We’ll add a little more honey. A little more salt. Pepper, a little more dried oregano and, because it always smells and tastes so good, a little thyme from the garden. That’s the preparation for the cheese. Now it’s ready to go on the grill. So, the cheese is in the ovenproof dish for a reason, of course. It just goes on top with the ovenproof dish. There’s top heat. I’ll close it and it will stay there for about 4 or 5 minutes. Then we’ll see how it looks. In the meantime, we’ll briefly toast the pine nuts that come with it. They add a real nutty aroma. Be careful, they cook pretty quickly. So keep moving them around a bit and as soon as they start to smoke and have a bit of a roasted aroma, they’re done. So, I took the seeds out of the cucumber because I don’t want the salad to be too watery. I did that with a spoon and now I’m just going to finely slice the cucumber. So, I cut it in half, took out the core and now cut it open. And of course the cucumber goes into the salad too. What I didn’t show you with the cucumber, I’ll show you now with the tomato: halving it. Remove the unnecessary core, which is just water in it, and just use the flavor of the tomato. Then we add the tomatoes. If you want, you can also roughly chop the pine nuts, then they are a bit finer and add them to the salad too. Then we need a dressing and for that we basically use the remaining ingredients that I have here now. Red wine vinegar, olive oil, oregano and honey. Mix that all together and add it to the salad. So, the basic foundation is done. You can put it back in the fridge or let it sit for a while beforehand. So, as soon as the feta cheese has a nice roasted aroma on the sides, it’s ready. You can take it down. I’ll take a little bit of my salad. Put it on my plate. Now I’ll sprinkle the feta cheese on top. I add some pepperoni and season the whole thing with a bit of mint. And my Greek feta farmer’s salad is ready. So, the camera just overheated before I could taste it. That means I’m going to use a spoon I have here to try. Here is my salad and I’m going to try the feta cheese as it turned out. It’s definitely still hot because nothing cools down here. It got nice and soft, of course from the grilling. It always depends on what kind of feta cheese you use. I used a shepherd’s cheese. I’m experimenting with how it tastes with the pickled and grilled salad and mint. Awesome, the dressing turned out really delicious. A bit sweet from the honey, but also aromatic from the oregano. Just the thing for a really hot day like this. Maybe let it cool down a bit. You can make it even better if you chill it again . If you want a bit of a fresh kick under it, chill the salad first and then add the cheese. You see, it didn’t take long. I did everything in parallel. It goes really fast here. But I’m still sweating. My camera is having problems with the heat, so I’ll stop now and I’ll see you next week when it ‘s hopefully a bit cooler. Not quite as hot as today, it doesn’t have to be that hot with the next recipe and for you, hey, in the meantime, here’s another Greek recipe, another recipe up top, subscribe for free, activate the bell, you won’t miss anything, especially not something as delicious as this, but you’ve already missed it, everything is on my blog, you can read all the recipes again, take a look, yes, see you next week is called DAD’s BBQ, That’s BBQ. See you then. Ciao.