Iceberg lettuce with feta cheese

Ingredients for 4 servings:

• 1 iceberg lettuce
• 250 g cherry tomatoes, yellow
• 250 g cherry tomatoes, red
• 150 g mild sheep’s cheese
• 50 g olives, green
• 3 slices of toast (wholemeal toast)
• 10 g butter
• 3 tbsp vinegar (fruit vinegar)
• ½ tsp Italian herbs, mixed
• 1 tsp tomato paste
• 1 clove(s) garlic
• 6 tbsp olive oil
• 1 bunch of basil
• 50 g pine nuts

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Cut the iceberg lettuce into strips. Halve the cherry tomatoes. Cut the feta cheese into small cubes. Slice the olives. Dice the toast and fry in the hot oil until crispy. Mix the vinegar and seasonings. Peel and press the garlic clove into the mixture. Add the oil and mix everything together. Mix the prepared salad ingredients and pour the marinade over the salad. Season to taste. Wash the basil, pat dry, chop the leaves, and add to the salad. Toast the pine nuts in a pan until golden brown, sprinkle over the salad, and garnish with basil if desired.