Zucchini salad with feta cheese
6 servings
40 minutes
Zucchini salad with feta is a light yet nutritious dish from sunny Greece. It combines the freshness of young zucchinis, the richness of feta cheese, and the tanginess of olives to create a harmony of flavors. This salad has a unique texture: tender vegetables, the graininess of rice, and the creaminess of cheese complement each other perfectly. Subtle notes of tarragon vinegar and garlic give the dish a Greek character. It can be served as a standalone light dish or as a side to meat. An ideal option for a summer dinner, especially with crispy black bread. This salad is not only tasty but also healthy due to its high content of vitamins and healthy fats.
1
Wash the zucchini and cut it into cubes. Then blanch in boiling broth for about 2 minutes. Remove with a slotted spoon and place on a plate.
- Courgette: 400 pieces
- Meat broth: 500 ml
2
Sprinkle zucchini with vinegar and vegetable oil, mix. Peel and finely chop the onion and garlic. Add to the boiling broth with rice.
- Tarragon vinegar: 3 tablespoons
- Vegetable oil: 3 tablespoons
- Onion: 1 head
- Garlic: 1 clove
- Long-grain rice: 160 g
3
Cook on low heat for 30 minutes. Wash the tomatoes and cut them into cubes along with the feta cheese. Chop the olives coarsely.
- Tomatoes: 2 pieces
- Brynza cheese: 100 g
- Pitted black olives: 30 g
4
Place them next to the zucchini, add rice and mix everything. Season with pepper. Let it sit for 10 minutes. Sprinkle with parsley. Serve with black bread.
- Long-grain rice: 160 g
- Ground black pepper: to taste
- Chopped parsley: 2 tablespoons
