Summer salad with zucchini and feta cheese
4 servings
10 minutes
Summer salad with zucchini and feta is a light, refreshing dish of Greek cuisine filled with the aromas of Mediterranean herbs and fresh vegetables. Zucchini gives the salad a tender texture, while feta adds zest and creaminess. Buckwheat roasted to a nutty aroma provides a pleasant crunch to the dish. Olive oil and freshly squeezed lemon juice unite all ingredients, creating a harmony of flavors. This salad is perfect for a summer lunch or dinner and pairs well with fish dishes and white wine. It is not only delicious but also healthy due to the richness of vitamins and minerals in its ingredients. Refreshing and aromatic, it embodies the spirit of Mediterranean cuisine and delights with its simplicity in preparation.
1
To make a summer salad with zucchini and feta, toast buckwheat over medium heat until fragrant (about 4 minutes). Transfer to a plate and let cool.
- Buckwheat groats: 0.3 glass
2
Mix zucchini, green onions, mint, oregano, oil, and juice in a large bowl. Season with salt and pepper; add more lemon juice if desired. Add feta and buckwheat, gently mix. Serve at the table.
- Zucchini: 750 g
- Green onion tops (scallion greens): 2 pieces
- Mint: 0.3 glass
- Oregano (wild marjoram): 1 teaspoon
- Olive oil: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Freshly squeezed lemon juice: 1 tablespoon
- Brynza cheese: 120 g
