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Greek Salad
Entrée

Greek Salad

15 minPour 4Nutri-Score B€€
par @kierstenallan2 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • Persian cucumbers (chopped into bite-sized pieces)Fruits et légumes3 morceaux
  • red onion (thinly sliced)Fruits et légumes1 morceau
  • tomatoes (cut into chunks)Fruits et légumes4 morceaux
  • pitted kalamata olives (with a little of their brine)Épicerie100 g
  • feta cheese (crumbled or cubed)Produits laitiers200 g
  • fresh dill (finely chopped)Fruits et légumes15 g
  • olive oil (good quality)Épicerie60 ml
  • red wine vinegarÉpicerie30 ml
  • saltÉpices2 g
  • fresh red peppers (thinly sliced)Fruits et légumes1 morceau

par portion

Nutrition

213kcal

Glucides
10 g
Protéines
5 g
Lipides
17 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier

pas à pas

Préparation

  1. Chop the vegetables

    • Chop the cucumbers into bite-sized pieces, as small or as large as you like.
    • Thinly slice the red onion and cut the tomatoes into chunks.
    • Slice the fresh red pepper into thin strips.
    Étape 1

  2. Combine the salad

    • Add the cucumbers, onion, tomatoes and red pepper to a bowl.
    • Add the kalamata olives along with a little of their brine.
    • Crumble in the feta and scatter over the chopped dill.
    Étape 2

  3. Dress and serve

    • Pour over plenty of olive oil and a generous amount of red wine vinegar.
    • Sprinkle with a little salt and toss everything together.
    • Serve immediately while fresh.
    Étape 3
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