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Greek Farmer’s Salad in Glass

5 from 5 votes
Total Time 15 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 584 kcal

Ingredients
 

  • 0,25 Iceberg lettuce
  • 2 Tomatoes
  • 0,25 Cucumber
  • 50 g Feta
  • 1 Small onion
  • 8 Black pitted olives
  • 4 Pickled hot peppers
  • 50 ml Olive oil
  • 0,5 Lemon juice
  • Salt
  • Pepper from the grinder

Instructions
 

  • Wash the iceberg lettuce, pat dry and cut into fine strips. Peel the onion and cut into rings. Wash and clean tomatoes and cut into pieces. Peel the cucumber, cut off the ends and dice finely. Dice the feta.
  • First divide the iceberg lettuce into 4 glasses, then top with cucumber, tomatoes, onions and feta. Spread 2 olives and one sliced ​​pepper on top.
  • For the marinade, squeeze half a lemon. Season the juice with pepper and salt. Withhold the olive oil. Pour the marinade over the salad.

Nutrition

Serving: 100gCalories: 584kcalCarbohydrates: 0.5gProtein: 7.8gFat: 62g
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Written by John Myers

Professional Chef with 25 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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