Greek Salad
Halve, wash and dice the peppers, wash and halve the cherry tomatoes, peel the cucumber, halve it lengthways, use a spoon to remove the seeds and cut into slices. Wash and quarter the iceberg lettuce then cut into strips. Peel the garlic and onion; crush the garlic and cut the onion into thin rings. Cut the feta cheese into cubes. To make the dressing, stir together all ingredients and mix with the salad. Garnish the salad with the green olives.
Serve with fresh baguette or crispy rye bread.
Preparation time: 20 mins
Per portion: 1076 kJ / 257 kcal
Ingredients for 4 portions:
For the salad:
- > 1 red pepper
- > 1 yellow pepper
- > 250 g cherry tomatoes
- > 1/2 cucumber
- > 1 iceberg lettuce
- > 1 small onion
- > 1 garlic clove
- > 100 g feta cheese
- > 50 g de-stoned green olives
For the dressing:
- > 2-3 tbsp. white balsamic vinegar
- > 5 tbsp. olive oil
- > 8 tbsp. Kikkoman soy sauce
- > Pepper, sugar, to taste
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