Mediterranean Salad with Feta
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 200 g barley, precooked (finished product), mini
- 2 shallot (s)
- 4 tablespoon olive oil
- 1 zucchini
- 150 g feta cheese
- 10 cocktail tomatoes
- 2 tablespoon herb vinegar
- Herbs, fresh, or alternatively frozen
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the barley in salted water for about 15 minutes. Cut the feta into small cubes. Also dice the shallots and sauté in a pan with 2 tablespoons of olive oil. Then dice the zucchini and sauté. Let the whole thing cool down.
- Mix the remaining olive oil, herb vinegar, salt, pepper and herbs into a vinaigrette. Mix with the cooked barley, feta and zucchini. Quarter and add the tomatoes before serving.
- 316 Kcal per serving
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