John Myers
Ingredients for 4 servings:
- 1 cucumber(s)
- 2 bell peppers
- 1 bunch of radishes
- 150 g mushrooms
- 150 g feta cheese or mozzarella
- 1 pack of cocktail tomatoes
- 1 iceberg lettuce, or as desired, e.g. equivalent amount of lamb’s lettuce
- e.g. olive oil
- salt and pepper
- Mustard
- Vinegar
- Garlic
- Herbs, of your choice
- some olives
- some corn
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Wash and trim the lettuce, tear it into bite-sized pieces, and place it in a large bowl. Wash or peel the cucumber and cut it into small pieces. Also wash the radishes, tomatoes, and bell peppers. Slice the radishes and halve the tomatoes. Remove the cores from the bell peppers and also cut them into small pieces. Clean, stem, and slice the mushrooms. Fry the sliced mushrooms in a little oil and let them cool. Drain the feta or mozzarella and cut it into bite-sized pieces. Add the vegetables and cheese, along with the cooled mushrooms, olives, and corn to the salad in the bowl. Make a marinade from olive oil, vinegar, and mustard, and season with garlic, salt, pepper, and herbs. Pour the finished marinade over the salad. Serve with bread, white bread, or a roll.
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