Roasted Vegetable Salad with Creamy Herb Dressing

Ingredients

In this adaptation of the Bulgarian Popurena Salata, we have incorporated Western American flavors and ingredients to create a unique twist. The original dish typically consists of roasted vegetables dressed with oil and vinegar. However, in this recipe, we have added a creamy herb dressing made with Greek yogurt, which adds a tangy and creamy element to the salad. Additionally, we have used a variety of vegetables commonly found in Western American cuisine, such as bell peppers and cherry tomatoes, to enhance the flavors and adapt the dish to the target cuisine. We alse have the original recipe for Popurena salata, so you can check it out.

• 2 bell peppers, sliced (450g) 2 bell peppers, sliced (450g)
• 2 zucchini, sliced (350g) 2 zucchini, sliced (350g)
• 1 cup cherry tomatoes (200g) 1 cup cherry tomatoes (200g)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• Salt and pepper, to taste Salt and pepper, to taste
• 1/2 cup Greek yogurt (120g) 1/2 cup Greek yogurt (120g)
• 2 tablespoons fresh herbs (such as parsley, dill, and chives), chopped 2 tablespoons fresh herbs (such as parsley, dill, and chives), chopped
• 1 tablespoon lemon juice (15ml) 1 tablespoon lemon juice (15ml)

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 15g, 10g
• Protein: 8g
• Fiber: 5g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large baking tray, toss the bell peppers, zucchini, and cherry tomatoes with olive oil, salt, and pepper.
3. 3.
   Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
4. 4.
   In a small bowl, whisk together the Greek yogurt, fresh herbs, lemon juice, salt, and pepper to make the creamy herb dressing.
5. 5.
   Once the roasted vegetables have cooled slightly, transfer them to a serving bowl and drizzle the creamy herb dressing over the top.
6. 6.
   Gently toss the salad to ensure all the vegetables are coated with the dressing.
7. 7.
   Serve the Roasted Vegetable Salad with Creamy Herb Dressing immediately and enjoy!

Treat your ingredients with care...

• Bell peppers — To enhance the flavor of the bell peppers, you can char them on a stovetop or grill before slicing and roasting.
• Zucchini — Make sure to slice the zucchini evenly to ensure even cooking.
• Cherry tomatoes — If you prefer a burst of freshness, you can add the cherry tomatoes to the salad without roasting them.

Tips & Tricks

• For added crunch, sprinkle some toasted pine nuts or sunflower seeds over the salad before serving.
• Customize the creamy herb dressing by adding your favorite herbs, such as basil or cilantro.
• If you prefer a spicier kick, add a pinch of red pepper flakes to the dressing.
• This salad can be served warm or at room temperature, depending on your preference.
• Feel free to experiment with different vegetables based on seasonal availability.

Serving advice

Serve the Roasted Vegetable Salad with Creamy Herb Dressing as a light lunch or a side dish alongside grilled chicken or fish. It pairs well with crusty bread or a side of quinoa for a more substantial meal.

Presentation advice

Arrange the roasted vegetables on a platter and drizzle the creamy herb dressing over them. Garnish with additional fresh herbs for a pop of color. Serve the salad in a vibrant bowl or on individual plates to showcase the beautiful colors of the roasted vegetables.