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Greek-style farmer's salad

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Ingredients for 2 servings:

  • 1 cucumber(s)
  • 6 tomatoes
  • 1 bell pepper(s)
  • 1 onion(s)
  • 1 pack of feta cheese, approx. 200 g
  • 10 olives
  • ½ lemon(s), juice
  • 5 nuts, e.g. walnuts or pine nuts
  • ½ bunch basil
  • some olive oil
  • Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Deseed the cucumber and chop it carefully. Cut the tomatoes, olives, and bell peppers into equal pieces. Finely dice the onion and place everything in a bowl. Don’t chop the feta; crumble it into small pieces and add it to the salad. Drizzle lemon juice over the salad. For the pesto, blend the nuts, basil, olive oil, and salt (since I don’t add cheese, the pesto will keep in the refrigerator for at least a week). Mix the pesto into the salad and serve.

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Written by John Myers

Professional Chef with 29 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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