Greek zucchini and cucumber salad

Ingredients for 6 servings:

• 500 g zucchini
• 1 cucumber(s)
• 60 ml olive oil
• 2 garlic cloves
• some salt and pepper, white
• 4 tbsp balsamic vinegar, lighter
• 150 g sheep’s cheese
• 125 g black olives, pitted
• 1 bed of cress

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

vegetarian

Wash and peel the cucumber, and slice or grate it thinly. Place it in a bowl, sprinkle with a little salt, and set aside. Wash the zucchini, trim off the stem ends, and slice or grate them as well. Heat the oil in two large pans and briefly sauté the zucchini slices, turning once. Peel the garlic cloves and press them through a garlic press. Add to the zucchini and season generously with pepper and salt. Place the zucchini slices in a bowl. Squeeze the cucumbers a little and add them to the zucchini. Mix in the balsamic vinegar. Place everything in a sieve and let it drain a little. Arrange on a large platter. Press the feta cheese through a potato ricer directly onto the zucchini and cucumber slices. Scatter the olives over the salad. Cut the cress from the garden and arrange it in bunches on top of the salad. Serve with homemade flatbread.