Shepherd's salad

Ingredients for 4 servings:

• 1 head of lettuce, Roman
• 2 large tomatoes
• 2 cucumbers
• 1 bunch of spring onions
• 4 peppers, mild or hot
• 1 bunch parsley, finely chopped
• 3 tbsp olive oil
• 1 lemon(s), the juice
• salt and pepper
• 50 g black olives
• 50 g sheep’s cheese or feta

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Coban salad

Remove the tough outer leaves and the stem from the lettuce. Wash the tender inner leaves thoroughly and shake dry. Separate the leaves, cut into strips, and place in a salad bowl. Wash the tomatoes, halve them, and remove the stem ends. Dice the tomato halves and add the cubes to the bowl. Peel and finely dice the cucumbers. Wash, trim, and slice the spring onions into rings. Add to the salad. Cut the stems and ends off the peppers and halve the pods lengthwise. Remove the seeds and ribs. Wash the pods and cut into strips. Wash the parsley, shake dry, and roughly chop. Add everything to the remaining salad ingredients. Mix the oil, lemon juice, a little salt, and pepper to make a marinade and pour it over the salad. Mix everything well and arrange on a platter. Scatter the olives over the salad. Finally, finely grate the feta cheese and sprinkle it over the salad.