The zucchini and feta salad is a delicious and fresh summer salad, with sundried tomatoes, walnuts, and a simple but tasty dressing. With this heat, we crave fresh dishes, ready in minutes, and this zucchini and feta salad is rich, tasty, colorful, and nutritious, perfect as a vegetarian appetizer, side dish, or main course. It’s super versatile and ideal to take to the beach, park, office, or anywhere you want, also great for a party or buffet!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz feta
- 1.75 oz walnut kernels
- 1.5 tbsp extra virgin olive oil
- 4 sundried tomatoes
- 2 zucchini
- 1 clove garlic
- 1 sprig basil
- to taste salt
- to taste black pepper
- to taste oregano
Steps
The zucchini and feta salad is very simple and quick to prepare. First, clean the zucchinis, slice them thinly (not with a mandoline, they would be too thin, use a knife) and grill them for 5 minutes on each side over high heat, they should not overcook.
Prepare an emulsion by blending, with an immersion blender, the extra virgin olive oil, lemon juice, basil, the garlic clove without the core, oregano, and black pepper.
Place the zucchinis in a dish and lightly salt them, then add the cubed feta, chopped sundried tomatoes, coarsely chopped walnut kernels, and the previously prepared emulsion. Mix well to combine all the ingredients.
The zucchini and feta salad is ready; you can enjoy it immediately or, better yet, let it rest in the fridge for a while, even half an hour, so it will be well flavored and the zucchinis will soften.
Tips:
The zucchini and feta salad can be stored in the fridge for a couple of days.
Other salad recipes HERE
