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Cucumber and zucchini summer salad

Cucumber and zucchini summer salad

Method

  • Preheat oven to 180ο C (350* F) Set to Fan.
  • Heat a pan over medium heat. Add the pine nuts and toast for 2-4 minutes. Set aside.
  • Cut the bread into 2 cm cubes and add them to a bowl with the olive oil, 1/3 of the salt, 1/3 of the pepper and the oregano. Mix.
  • Spread mixture over a baking pan lined with parchment paper.
  • Bake for 15 minutes until golden and crispy. Set aside.
  • Thinly slice the zucchini and cucumbers with a peeler.
  • Place them in a bowl with the lemon zest and juice, the rest of the salad, pepper and rocket.
  • Mix and serve on the platter.
  • Cut the feta cheese into 1 cm cubes and spread over the vegetables on the platter alongside the bread cubes (crouton) and the pine nuts.
  • Decorate with mint leaves and serve with the homemade vinaigrette sauce.
  • If you don’t want to serve the salad right away, cut the zucchini and cucumbers into thin slices and transfer to a bowl and cover them with plenty of water and ice.
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Stars 5 965280a274e7faaa3ab948cbf65b3e63cafd3a357c9a1db9ace6cb5ab0ca420b
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Stars 4 7a9178270a01a919f143a86d02d23da24820e7cf7d8785260b287b505604249a
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Stars 3 c9ab54a9391cb4e2af3c2a4c4675bedbe4c0f240b47f2deb664d8e5e3214bb49
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Stars 1 d2c64104eb0fa01541d9f73e1face12dcf9db387d50b23e382af06ebc6f3d651
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