Greek Zucchini and Cucumber Salad

Summary

Ingredients

• 500 g zucchini
• 1 cucumber (s)
• 60 ml olive oil
• 2 cloves garlic)
• some salt and pepper, whiter
• 4 tablespoon balsamic vinegar, lighter
• 150 g sheep cheese
• 125 g olives, black, without stone
• 1 bed cress

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Instructions

1. Wash, peel and thinly slice or slice the cucumber. Put in a bowl, sprinkle with a little salt and set aside.
2. Wash the zucchini, cut off the stems and also cut or slice.
3. Heat the oil in 2 large pans and sauté the zucchini slices briefly, turning once. Peel the garlic cloves and press them through a garlic press. Add to the zucchini and season well with pepper and salt. Place the zucchini slices in a bowl.
4. Squeeze out the cucumber and add to the zucchini. Mix in the balsamic vinegar. Put everything in a sieve and let drain a little.
5. Arrange on a large platter. Press the sheep`s cheese through the potato press directly onto the zucchini cucumber slices. Spread the olives on the salad. Cut the cress from the bed and place it in bunches on the lettuce.
6. Homemade flatbread tastes good with it.