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Red, White and Blue Apetina Summer Salad
Enjoy this red white and blue feta salad - a patriotic twist on the classic Greek salad!
Servings: 2
Ingredients
- 75 g cucumber
- 50 g Handful blueberries
- 50 g baby plum tomatoes - (6 to 8)
- 100 g feta - (cut into cubes)
- Dash light olive oil
- 1 tbs balsamic vinegar
Instructions
- Cut the tomatoes into quarters.
- Using a potato peeler, peel the cucumber and then cut into strips. Place in a sieve and sprinkle a little salt over to draw some of the liquid out. Leave for 5 minutes then gently roll in some kitchen paper to remove the excess moisture. Arrange the cucumber on a plate.
- Heat the oil in a small frying pan and fry the blueberries for a minute until they start to soften, gently swirling them around the pan. Add the balsamic. Simmer for a minute or so until you have a syrupy sauce.
- Arrange the tomatoes and feta cubes on the bed of cucumber strips and pour the warm blueberries over.
- Serve immediately.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Serving: 2servings | Calories: 182kcal | Carbohydrates: 8g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 44mg | Sodium: 562mg | Potassium: 160mg | Fiber: 1g | Sugar: 6g | Vitamin A: 445IU | Vitamin C: 7mg | Calcium: 252mg | Iron: 0.3mg