Tomato Porcini Mushroom Salad

Ingredients

• 500 g colorful cherry tomatoes
• 2 small zucchinis
• 250 g porcini mushrooms
• 4 tbsp olive oil
• Salt
• Pepper
• 1 handful parsley
• 200 g Feta Cheese
• 2 tbsp lemon juice
• 2 tbsp white balsamic vinegar
• 0.5 tsp Dried oregano
• 0.5 tsp honey

Instructions

1. 1.

   Wash, clean, and halve the tomatoes. Wash, clean, and slice the zucchinis lengthwise into thin ribbons or half-moons. Clean the porcini mushrooms and leave whole or halve them depending on size. Heat 1 tbsp oil in a pan and sauté the mushrooms for about 2 minutes. Season with salt and pepper, set aside, and let cool slightly. Wash the parsley, shake dry, pluck the leaves, and chop. Cube the feta cheese.

2. 2.

   For the dressing, whisk together the remaining oil, lemon juice, balsamic vinegar, oregano, parsley, honey, salt, and pepper, then taste and adjust seasoning.

3. 3.

   Combine all prepared salad ingredients in a bowl with the dressing, let rest for about 20 minutes before serving.