Salad of marinated zucchini and roasted peppers
Beat the balsamic vinegar with the honey, oregano and olive oil to a smooth dressing. Season with salt and freshly ground pepper.
Cut the courgettes in the length and scrape ribbons with a cheese slicer. If necessary, cut the ribbons again to make them shorter.
Scoop the dressing through the zucchini and leave covered for half an hour.
Rinse the peppers with cold water and drain well. Cut them into thin strips.
Scrape the zucchini, peppers, olives and feta and season the salad with the oregano, freshly ground pepper and salt. Serve in a nice flat dish.
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