Greek farmer salad

AUTHOR
Kristopher Marks
DIFFICULTY
very easy
RATING
3.7 10
The absolute classic of Greek cuisine tastes best with sun-ripened tomatoes. A perfect light summer meal!
COOK TIME
15 mins
TOTAL TIME
15 mins

Ingredients

Servings: 10
  • 1 Vegetable Onion
  • 1.5 kg Meat Tomatoes
  • 3 Mini roman salads
  • 1 Cucumber
  • 1 collar Parsley
  • 150 ml White wine vinegar
  • 7-10 Tbsp salt, pepper
  • 8 TABLESPOONS Olive oil
  • 300 g pickled mild peppers (glass)

Directions

  1. 1

    Peel and halve the onion and cut into fine strips. Wash the tomatoes and cut into slices. Clean, wash, shake dry and cut into strips. Peel cucumber, quarter lengthwise and cut into pieces. Wash parsley, shake dry and chop finely.

  2. 2

    Mix vinegar, salt and pepper. Fold in the oil. Mix onion, tomatoes, cucumber, lettuce, pepperoni, parsley and vinaigrette. Serve with olives, fresh flat bread and pickled feta.

Nutrition Facts

KCAL
110 kcal
CARBS
9 g
FATS
7 g
PROTEINS
2 g