Warm salad of turkey, zucchini and feta cheese with mustard dressing
3 servings
30 minutes
This warm salad of turkey, zucchini, and feta with mustard dressing is a true find for lovers of European cuisine. Tender turkey fillet fried to a golden crust, juicy slices of zucchini, and soft, melting feta create a harmony of flavors and textures. The mustard dressing with olive oil adds zest and completeness to the dish. The history of such salads traces back to Mediterranean culinary traditions where the freshness of ingredients plays a key role. This salad can be served as a standalone dish or as an exquisite appetizer, perfectly suited for a light dinner or festive table.
1
Tear the lettuce leaves, wash them, and dry thoroughly. A salad spinner does this best. Place in a bowl.
- Iceberg lettuce: to taste
2
Slightly salt the turkey fillet, grill it in a skillet, or alternatively, it can be steamed. Cut into pieces and add to salad leaves. Chicken meat can also be used.
- Turkey fillet: 150 g
3
Slice the zucchini into thin pieces, convenient for eating, and grill in a skillet for 2 minutes on each side. No need to salt the zucchini, the salt in the feta cheese is enough. Add to the other ingredients.
- Courgette: 1 piece
4
Cut the cheese randomly — it's important that the cheese has a creamy texture (like 'Parisian Burenka' or 'Serbian Brynza'), as it will melt when mixed with warm ingredients and give the dressing the desired texture. Add the cheese to a bowl, drizzle with olive oil mixed with Dijon mustard (the best mustard from my experience is from the Malle brand), and mix.
- Brynza cheese: 150 g
- Olive oil: 50 ml
- Wholegrain Dijon mustard: 1 teaspoon
