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Greek salad with feta cheese

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Ingredients for 4 servings:

  • 3 red bell peppers
  • 400 g sheep’s cheese
  • 4 onions
  • 700 g zucchini
  • 120 g olives
  • 8 tbsp olive oil
  • 1 clove(s) garlic
  • Salt
  • Pepper, freshly ground
  • 1 bunch parsley, flat
  • 6 tsp lemon juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean the bell peppers and cut them into sixths. Dice the feta cheese. Peel the onions and slice them into thin rings. Clean the zucchini, halve them, and slice them diagonally. Drain the olives in a colander. Sauté the onions and zucchini in 2 tablespoons of hot oil with the crushed garlic on heat setting 2 or automatic setting 8-9. Season with salt and pepper, and mix with the bell peppers, feta cheese, olives, and torn parsley leaves. Mix the lemon juice first with 1/2 teaspoon of salt and pepper, then with the remaining olive oil and carefully fold into the salad. Serve in a bowl.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Greek salad with feta cheese