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Salad with feta and dried tomatoes

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Ingredients for 2 servings:

  • ½ head of iceberg lettuce
  • 10 green olives
  • 100 g feta cheese
  • 100 g dried tomatoes
  • 2 stalks of fresh basil
  • 3 tbsp olive oil
  • 3 tbsp Balsamic vinegar, white
  • salt and pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Tear the iceberg lettuce into bite-sized pieces. Cut the sun-dried tomatoes, olives, and feta cheese into small pieces. For the dressing, slice the basil and mix with the vinegar and oil. Season gently with salt and pepper. Mix all ingredients together. Serve with baguette.

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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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