Greek salad (2)
Instructions
Peel the salads, separate the leaves, wash and drain.
Wash the tomatoes, dry it and cut it into wedges.
Prepare the sauce: in a bowl, mix the olive oil, a pinch say salt and a pinch of pepper and emulsify with a fork.
Place the Endive salad and lettuce in a large Salad Bowl, pour over the sauce and mix well.
Add the pitted olives, slices of tomato and feta cheese cut into small pieces.
Serve immediately.
Ingredients and dosing for 4 persons
- 500 g of cultivated mushrooms
- 1 small lettuce salad
- 1 small curly endive salad
- 1 large tomato
- 12 pitted black olives
- 200 g of feta cheese
- 5 tablespoons of olive oil
- Salt
- Pepper