Vegetable salad with feta cheese

Ingredients for 4 servings:

• 1 red bell pepper(s)
• 1 bell pepper(s), yellow
• 1 bell pepper(s), green
• 300 g zucchini
• 200 g sugar snap peas
• salt and pepper
• herb(s)
• 1 bunch of spring onions
• 6 tbsp olive oil
• 100 g walnuts
• 200 g sheep’s cheese
• 1 bunch of oregano
• 3 tbsp vinegar (white wine vinegar)

Instructions

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

delicious as a main course with bread in summer or as a light meal

Clean and wash the bell peppers, zucchini, and snow peas. Cut the bell peppers into strips and the zucchini into slices. Blanch the snow peas in boiling salted water for about 2 minutes, drain, and refresh in cold water. Clean and wash the spring onions, then cut them crosswise into slightly thicker slices. Heat 2 tablespoons of oil in a pan and sauté the bell pepper strips. Then add the snow peas, zucchini slices, and spring onions and sauté briefly, remove from the pan, and let cool slightly. Roughly chop the walnuts and roughly crumble the feta cheese. Wash the oregano, shake dry, and chop everything, leaving a few stalks for garnishing. Whisk the remaining oil with the vinegar and season with salt and pepper. Mix the dressing with the vegetables, walnuts, and oregano, then scatter the feta cheese over the top. Garnish with the oregano stalks. This dish goes well with fresh baguette, crostinis, or even hearty black bread and a nice glass of white wine. A bit of Parma or Serrano ham also works well. Tip: If you like it fresh, add a squeeze of lemon juice to the dressing. You can, of course, swap out the vegetables.