Greek salad

Ingredients for 4 servings:

• 1 iceberg lettuce
• 4 medium-sized tomatoes (alternatively 2 large beefsteak tomatoes or 6 small tomatoes)
• 200 g 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; Total time approx. 20 minutes

cool salad with grilled food in summer, keeps for several days

After removing the outer leaves and cutting out the stem, use a large knife to first slice the iceberg lettuce thinly, then cut it crosswise several times and place it in a large bowl. Remove the skins and halve the onions, then slice these halves crosswise and arrange them over the salad (regular onions, as onions are bland here). Wash the tomatoes, remove the stems, cut them into small pieces, and arrange them over the onions. Season generously with pepper. Crumble the feta cheese with your fingers and scatter it over the tomatoes. Garnish with olives (1 jar or 1 serving bowl, green or black, pitted or filled with paprika) over the feta cheese. If the olives were already marinated in oil, pour some of the oil over the salad; otherwise, use a few tablespoons of olive oil. Chill the salad in the refrigerator and let it sit there for at least 1 hour before serving. Note: The advantage of the lettuce is that it can be kept in the refrigerator for several days before it wilts, because no salad dressing or salt was used. On the contrary – it tastes best on the second day, when the onions and olives have fully marinated. Very refreshing in summer. It gets its flavor from the salt of the olives, and its richness from the fat content of the feta cheese. By layering it, each guest can enjoy the salad in the way they want.