Greek Farmer’s Salad with Pizza Bread

5 from 4 votes
Total Time 3 hours
Course Dinner
Cuisine European
Servings 4 people
Calories 412 kcal


For the salad:

  • 2 Tomatoes
  • 1 Organic cucumber
  • 1 Red Onion
  • 1 Green peppers
  • 1 Salt
  • 1 Pepper
  • 1 Olive oil
  • 1 Wine vinegar
  • 1 slice Sheep milk cheese
  • 1 slice Dried oregano

For the pizza bread:

  • 500 g Flour
  • 0,5 Yeast cubes
  • 250 ml Lukewarm water
  • 1 tsp Salt
  • 30 g Butter
  • 3 tbsp Olive oil
  • 1 tsp Dried oregano
  • 1 tsp Oregano


Preparation of the salad:

  • Chop the tomatoes and cucumber into small pieces. Cut the onion into rings or strips. Core the green pepper and cut into strips. All cut ingredients are now loosely mixed together. Season the Greek farmer's salad with salt and pepper and add oil and vinegar to your taste and mix. Then crumble the sheep's cheese over the Greek farmer's salad. Now sprinkle the entire Greek farmer's salad with oregano.

Preparation of pizza bread:

  • Sift the flour into a mixing bowl, make a well in the middle, crumble in the yeast and then mix well. Let rise for about 10 minutes. Add salt, butter oregano and some of the water. Use the mixer and dough hook to work through the dough first on the lowest level, then briefly on the highest level. Let the dough rise in a warm place until it has visibly enlarged. Preheat the oven to 180 °. Briefly knead the dough with your hands, adding flour if necessary. Divide the dough and shape into balls. Place on a baking sheet lined with baking paper. Brush with olive oil and sprinkle some oregano on top. Bake in the oven for about 15 minutes until golden brown.


Serving: 100gCalories: 412kcalCarbohydrates: 55.9gProtein: 8.4gFat: 17.1g
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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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