Farmer's salad with feta cheese and yogurt dressing

Ingredients for 6 servings:

• 400 g iceberg lettuce
• 450 g tomatoes
• 450 g cucumber(s)
• 2 red peppers
• 1 onion(s), red
• 4 sprigs of mint
• 4 sprigs of dill
• 300 g yogurt, Greek
• 5 tbsp water
• 4 tbsp lemon juice
• 3 tbsp olive oil
• some salt
• some pepper
• 1 pinch(s) of sugar
• 200 g sheep’s cheese

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Trim, wash, and slice the iceberg lettuce. Remove the stems from the tomatoes. Roughly chop the tomatoes. Rinse the cucumber, peel it into strips, halve it lengthwise, and deseed it. Cut the cucumber into 2 cm pieces. Trim the peppers, halve them lengthwise, deseed them, and finely dice them. Peel the onion and slice it into thin rings. Pluck the mint and dill leaves from the stems and roughly chop them. Mix the yogurt with water, lemon juice, and olive oil until smooth. Season with a little salt, pepper, a pinch of sugar, and half of the herbs. Crumble the feta cheese. In a bowl, alternate layers of iceberg lettuce, tomatoes, cucumbers, peppers, onions, remaining herbs, and feta cheese with the yogurt dressing.