Potato salad with broccoli, tomatoes and feta cheese
4 servings
35 minutes
Potato salad with broccoli, tomatoes, and feta cheese is a light and nutritious dish that combines the freshness of vegetables with the rich flavor of feta. Its origin is linked to European cuisine, where simplicity and naturalness of ingredients are valued. Boiled potatoes add softness and heartiness to the salad, broccoli brings freshness and crunchiness, while tomatoes add juiciness. A hint of chili heat and garlic aroma enhance the flavor profile, while lemon juice adds a tangy zest. Feta's creamy texture and salty taste harmoniously complete the composition. This salad is perfect as a standalone dish or as a side for meat and fish. It is served warm to preserve the richness of flavors, and adding greens makes it even more appetizing.
1
Boil the potatoes in their skins and cut them into halves or quarters depending on their size.
- Potato: 400 g
2
Boil broccoli for 4-5 minutes in salted water, then immediately transfer to cold water to preserve its color and texture.
- Broccoli cabbage: 400 g
3
In a pan, sauté chopped onion, chili, and garlic until soft, add potatoes and fry for another 5 minutes, add broccoli, season with salt and pepper, and cook for 3-4 minutes.
- Onion: 2 pieces
- Chili pepper: 1 piece
- Garlic: 2 cloves
- Potato: 400 g
- Broccoli cabbage: 400 g
- Salt: to taste
- Ground black pepper: to taste
4
Cut the tomatoes into wedges, and cut or crumble the feta cheese by hand.
- Tomatoes: 5 piece
- Feta cheese: 150 g
5
Remove the pan from the heat, season with lemon juice, add tomatoes, feta, herbs to taste, and serve immediately!
- Lemon juice: 30 ml
- Tomatoes: 5 piece
- Feta cheese: 150 g