Can I make the warm moussaka salad in advance?

Yes, you can make the salad in advance and store it in the refrigerator. However, keep in mind that the grilled vegetables will lose their warmth when stored in the fridge. You can let the salad come to room temperature before serving.

Can I make the feta aioli dressing in advance?

Yes, you can make the feta aioli dressing in advance and store it in the refrigerator. Keep the dressing in an airtight container and stir it before serving.

Warm moussaka salad with feta aioli dressing

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45min

•

Easy

Do you want to try making warm moussaka salad with feta aioli dressing yourself? Discover the full recipe here!

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Ingredients

What do you need?

Quantity: 4P

1 iceberg lettuce
2 eggplants
2 white zucchinis
400 g steamed baby potatoes, olive oil, pepper and salt, and some rosemary
300 g cherry tomatoes, pepper and salt, olive oil, 1 tsp garlic powder
olive oil
pepper and salt

Meatballs
500 g minced meat
4 sprigs of mint and parsley, finely chopped
Zest of 1 lemon
1 onion finely chopped
1 tsp cinnamon
pepper and salt

Feta dressing
1 block of feta
125 g Greek yogurt
pepper and salt
2 tbsp olive oil
juice of 0.5 lemon + zest
3 cloves of garlic

Meatballs
500 g minced meat
4 sprigs of mint and parsley, finely chopped
Zest of 1 lemon
1 onion finely chopped
1 tsp cinnamon
pepper and salt

Feta dressing
1 block of feta
125 g Greek yogurt
pepper and salt
2 tbsp olive oil
juice of 0.5 lemon + zest
3 cloves of garlic

Preparation method

How do you make this?

Mix all the ingredients for the dressing together, taste, and season if necessary.

For the meatballs: mix everything together, roll flat oval meatballs, brush them with a little oil, and grill for about three minutes on each side.

Slice the zucchini and eggplant, season them with pepper and salt on both sides, and grill with some oil.

Drizzle the steamed baby potatoes with oil, season with pepper and salt and rosemary.

Place them in a baking dish. The cherry tomatoes with olive oil, seasoned with pepper and salt and garlic, go in another baking dish. Let both roast for 20 minutes.

Arrange the iceberg lettuce on a platter, top with the meatballs, grilled zucchinis and eggplants, baby potatoes, and tomatoes.

Serve with the dressing, garnish with wildflowers.

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