Greek Salad with Sheep Cheese – Peppers and Olives

5 from 4 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 309 kcal


  • 250 g Sheep milk cheese
  • 200 g Paprika cocktail mix
  • 50 g Black olives
  • 1 piece Onion
  • 1 piece Clove of garlic
  • 1 piece Tomato
  • 3 piece Cucumber sticks from the jar
  • 3 piece Hot peppers from the jar
  • 2 tablespoon Cucumber broth from the stick glass
  • 1 tablespoon Pepper broth from the pepper glass
  • 2 tablespoon Olive oil
  • 2 tablespoon White wine vinegar
  • 1 tablespoon Herbs de Provence
  • 0,5 tablespoon Paprika Creme [paprika pulp]
  • 1 pinch Salt
  • 1 pinch Colorful pepper from the mill



  • Peel the onion and garlic. Wash and core the peppers. Wash tomatoes.

The Schnibeln ...

  • Halve the onion and cut into small rings. Halve the peppers and cut into strips. Core the olives (if left) and cut into slices. Cut tomatoes, sheep cheese and cucumber sticks into cubes. Cut the peppers into small slices. Put everything together in a large bowl.

The marinade ...

  • Cut or chop the clove of garlic into small cubes and place in a small bowl. Now add the cucumber broth, pepper broth, olive oil, white wine vinegar, paprika cream, Provence herbs, salt and pepper and mix.


  • Pour the marinade over the whole chopped meat and mix well. Now let everything work in the refrigerator for at least half an hour.


Serving: 100gCalories: 309kcalCarbohydrates: 1gProtein: 10.6gFat: 29g
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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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