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Feta / sheep cheese salad

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Ingredients for 4 servings:

  • 1 onion(s), finely diced
  • 3 garlic cloves, finely chopped
  • 1 bell pepper(s), yellow or red
  • ½ cucumber(s)
  • 2 cucumber(s), pickled
  • 250 g sheep cheese / feta cheese or Bulgarian cheese
  • ½ tsp salt
  • ½ tsp pepper
  • Parsley
  • chives

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Total time approx. 1 day 20 minutes

Salad that can also be pickled

Cut the cheese into 1 cm pieces, chop the vegetables very finely (or chop), then season, adding parsley and chives to taste. I marinate half in olive oil (everything covered) in the refrigerator for two to three days (don’t keep it too cold, or the oil will freeze), and use the other half as a salad, since I’m only having this salad for two people. You can, of course, change the salad a few things if you like. Mushrooms are also delicious sliced ​​into it. Tip: It tastes best with flatbread or pita bread.

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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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