John Myers
Zucchini Salad with Oil and Vinegar Dressing
The perfect zucchini salad with oil and vinegar dressing recipe with a picture and simple step-by-step instructions.
- 1 Zucchini fresh
- 4 Sun-Dried tomatoes pickled in oil and oregano
- 8 Black pitted olives
- 40 g Sheep cheese feta
- 1 unit Extra virgin olive oil
- 1 unit Sunflower oil
- 1 unit Bianco balsamic vinegar
- 1 Teaspoon (level) Honey liquid
- Sea salt from the mill,
- Tellicherry pepper from the mill,
- Dried garlic from the mill
- Wash the zucchini and cut into 2-3 mm slices. Heat a tablespoon of olive oil in the pan and roast the zucchini there. As soon as they are lightly roasted on one side, season this side with salt, pepper and garlic. Then season again from the other side. As soon as it is done, it should still have some bite, remove it and reserve.
- Cut the olives into slices, cut the tomatoes and feta into pieces.
- Make a salad dressing with the oils, balsamic vinegar and honey. Mix everything well. I did not use any other spices here, as the zuccchini, the sun-dried tomatoes and the sheep’s cheese already have a lot of flavor.
- Put all the ingredients in a bowl and marinate with the dressing.
- Bon appetit !!! Bom Apetite !!!
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