Pumpkin and Feta Cheese Salad
4 servings
20 minutes
Pumpkin and feta cheese salad is a harmony of autumn aromas and Mediterranean tenderness. The roots of this dish trace back to Greek cuisine, where the balance of freshness and rich flavors is cherished. Roasted pumpkin adds a soft sweetness to the salad, while feta provides a light salty tang. Black tomatoes contribute juiciness and a refreshing touch, while grapes add an unexpected fruity note. Olive oil and lemon juice unite all elements into a single gastronomic symphony. It pairs perfectly with a piece of crispy baguette, creating a wonderful light lunch or dinner. This salad is not just a dish but a journey to cozy Greek taverns filled with the scents of fresh vegetables and sunshine.
1
We clean the pumpkin, cut it into cubes, and fry it in a pan for 3-4 minutes (adding salt). Then we transfer it to a preheated oven for 10 minutes at 180°C.
- Pumpkin: 200 g
- Salt: to taste
2
During this time, we cut the tomatoes (into wedges) and the cheese (into squares).
- Black tomatoes: 2 pieces
- Feta cheese: 100 g
3
Place all the products on a plate with warm pumpkin. Dress with olive oil and lemon juice. Add sweet grapes to taste. It goes great with a piece of baguette.
- Pumpkin: 200 g
- Olive oil: 0.3 l
- Lemon juice: 0 ml
- Salt: to taste
