I follow a blog called Coconut & Lime
and there’s a feta challenge on for this month. Rachel Rappaport even created a new blog called Making a change for the feta
. I like feta a lot, especially since it reminds me of holidays in Greece and barmy summer evenings in the garden with friends around and a BBQ on the go!
I’ve only recently blogged about the simplest of all recipes with feta, the Greek salad
, but there are so many great salads you can do with feta. One salad that I’ve not made for a while but will do so tomorrow for our BBQ is a pasta salad with feta and zucchinis.
Here’s what you need:
5 baby zucchini
200g feta cheese
400g cocktail tomatoes
400g black or green olives pitted
1 bunch of flat leaf parsley
For the dressing:
¼ cup balsamic vinegar
¼ cup extra virgin olive oil
1 tsp sugar
1 tsp sea salt
1 tsp freshly ground black pepper
½ tsp paprika
½ tsp dried oregano
1 clove of garlic finely minced
Cook the noodles according to package instructions, drain, and let them cool down in a big bowl. Finely slice the zucchinis, olives and tomatoes. Finely chop the parsley. Add all to the noodles. Crumble the feta cheese over (you can cut it into cubes if you want).
Whisk all ingredients for the dressing together and pour over the salad. Taste to see if you need more seasoning.