John Myers
Feta-baked Zucchini and Cherry Tomatoes with Wild Herb Salad
The perfect feta-baked zucchini and cherry tomatoes with wild herb salad recipe with a picture and simple step-by-step instructions.
- 1 piece Zuccini
- 1 pack Cherries tomatoes
- 100 g Feta
- 1 piece Charlotte
- Extra virgin olive oil
- Salt pepper
- 50 g Wild herbs Salad
- Bianco balsamic vinegar
- Preheat the oven to 200 degrees. Brush two oven molds with a little olive oil. Halve the zuccini and cut long into slices, fry them lightly in olive oil in a pan, only briefly, should not brown, lightly salt. Place the zucchini strips in the molds. Then cut the charlotte into slices and fry until translucent and add to the zucchini. Halve the tomatoes and place on top, cut surfaces facing up. Salt and pepper everything lightly and spread the feta over the top.
- Put the molds in the oven and bake for about 10 minutes. Then take it out and let it cool down a bit. Then add the wild herb salad and drizzle with a little balsamic vinegar and olive oil.
- The salad tastes delicious, especially the warm cherry tomatoes.
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