Friday, July 25, 2008

Celery and Zucchini Salad

Eaten with fresh, crusty bread this easy salad, with its crunchy celery, juicy red tomatoes and aromatic basil, makes a delicious healthy meal or snack, especially for vegetarians. Recipe serves 4.


10 ounces (300 g) celery
5 ounces (150 g) zucchini
7 ounces (200 g) tomatoes
12 kalamata olives
5 ounces (150 g) feta cheese
2-3 tablespoons fresh basil, chopped
3 tablespoons balsamic vinegar
1/2 cup olive oil
Salt and pepper to taste


1. Wash the celery and cut into fine strips. Wash the zucchini and tomatoes and cut into thin slices. Place in a bowl.
2. Cut feta cheese into cubes. Add feta cheese, olives and basil to the bowl. Mix.
3. Combine vinegar, olive oil, salt and pepper. Pour over salad and toss. Refrigerate before serving.

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