Small salad

Name: Small salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 4 Bottled tomatoes; 1 small green pepper; 1/2 Cucumber; 1 red onion; 125 g Sheep's cheese; 2 stem(s) Parsley; 50 g black olives; 3 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp dried oregano; 4 TABLESPOONS Olive oil; 7-10 Tbsp Lemon wedges

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

4 Bottled tomatoes
1 small green pepper
1/2 Cucumber
1 red onion
125 g Sheep's cheese
2 stem(s) Parsley
50 g black olives
3 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp dried oregano
4 TABLESPOONS Olive oil
7-10 Tbsp Lemon wedges

Directions

1
Wash, clean and slice the tomatoes. Clean, wash and cut the peppers into small rings. Cucumber wash, clean, quarter lengthwise and cut into small pieces. Peel onion and cut into fine slices.
2
Dice sheep's cheese. Wash the parsley and pluck the leaves. Line 4 plates with tomato slices. Mix paprika, cucumber, onion, feta cheese, parsley and olives. Arrange on the tomatoes. For the marinade, mix lemon juice, salt, pepper, sugar and dried oregano.
3
Beat olive oil into it. Spread the marinade over the salad. Serve garnished with lemon.