in Greece

Greek salad

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Ingredients for 4 servings:

  • ½ head of iceberg lettuce
  • 1 carrot(s)
  • 1 red bell pepper(s)
  • 1 onion(s), red
  • 15 green olives
  • some salad (white cabbage salad)
  • ¼ cucumber(s)
  • 1 tomato(s)
  • 100 g feta cheese
  • 300 ml yogurt dressing

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash the iceberg lettuce and tear it into bite-sized pieces. Peel and grate the carrot. Wash and dice the bell pepper. Peel the onion and slice it into half rings. Slice the olives. Add the white cabbage salad. Dice the cucumber, tomato, and feta. Mix everything in a large bowl with the dressing. It tastes especially good with warm baguette. The salad also makes a great side dish for grilled meat.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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