Greek salad (4)
Instructions
Put a firm eggs: let them boil for 10 minutes, then raffreddatele under running water.
Peel the chicory and endive salad, then wash and drain them carefully.
Do the same, separately, with the arugula.
Wash the tomatoes, but leave them whole.
Diced cheese.
Place in a serving dish and the two types of salad, tomato and feta writing mixing.
Shelled hard-boiled eggs, cut into wedges and place them at the Centre of the plate.
Complete with Arugula leaves.
Prepare the seasoning, 4 spoons of oil emulsifying with 2 of vinegar, pepper and salt, then add in the presence of guests at the table.
Ingredients and dosing for 4 persons
- 200 g of cherry tomatoes
- 150 g of frisee salad
- 120 g of feta cheese
- 100 g of chicory salad
- Arugula salad
- 2 eggs
- 4 tablespoons of olive oil extra virgin
- 2 tablespoons of white wine vinegar
- Salt
- Pepper