Greek salad

Ingredients for 4 servings:

• 1 iceberg lettuce
• 4 medium-sized tomatoes, alternatively 2 large beefsteak tomatoes or 6 small tomatoes
• 200 feta cheese
• 2 onions
• 125 g olives
• ¼ tsp pepper
• 50 ml olive oil (if the olives were not preserved in oil)

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

After removing the outer leaves and trimming the stem, use a large knife to thinly slice the iceberg lettuce, then cut it crosswise several times. Place it in a large bowl. Remove the skins and halve the onions, then slice these halves crosswise and arrange them over the salad. Wash the tomatoes, remove the stems, cut them into small pieces, and arrange them over the onions. Crumble the feta cheese with your fingers and arrange it over the tomatoes. Sprinkle the olives over the feta cheese. Let the salad marinate in the refrigerator for at least 1 hour before serving.