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🥗 Zucchini-Feta-Salad with Cherry Tomatoes and Crispy Baguette

365 kcal · 30 min · 4 servings

Zucchini-Feta-Salad with Cherry Tomatoes and Crispy Baguette Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 200 °C (convection). Bring about 2 l of salted water to a boil in a pot. Wash the zucchini thoroughly, trim the ends, and slice them lengthwise into thin slices using a vegetable peeler or mandoline.
  2. 2. Sprinkle the zucchini with salt and cook in the boiling salted water for about 3 minutes until al dente. Stir occasionally so the slices don't stick together. Then drain in a sieve and let drip dry on kitchen paper.
  3. 3. Wash the tomatoes and quarter them. Drain the olives. In a bowl, mix the zucchini, tomatoes, and olives with some olive oil and set aside to let the flavors develop.
  4. 4. Bake the baguette on a rack in the oven for about 5–8 minutes until golden brown and crispy.
  5. 5. Wash the mint, shake off the water, pluck the leaves, and chop finely. Wash one lemon, halve it, and squeeze out the juice. Crumble the feta roughly with your hands. Season the zucchini salad with some of the lemon juice, salt, pepper, and sugar.
  6. 6. Take the baguette out of the oven and slice it or tear it into pieces with your hands if you wish. Plate the zucchini-feta salad, garnish with mint and crumbled feta, and serve with the baguette. Enjoy your meal!

Nutrition per serving