Greek Salad

by Hotel head chef,

  • 75 g fresh lettuce (mixture of romaine, green leaf and red curl)
  • 100g ripe, fresh tomatoes
  • 75g fresh cucumber
  • 5g fresh basil
  • 20g black olives
  • 25g feta cheese
  • 30ml greek salad dressing
  • 6g red onions

Cut the lettuce 2x2 cm in size, place in bowl. Add diced, peeled cucumbers, seeds removed, add boats of tomatoes.

Add chopped basil.

Sprinkle the greek dressing and toss the salad around.

Place in serving bowl.

Place sliced feta and olives on top.

Decorate with rings of onion, basil leaves and fresh ground pepper and rock salt.

Send to a friend

Previous Articles

Ostraco mediterranean salad - by Hotel head chef,
Eggplant Mozarella - by Hotel head chef,
VIEW ALL PREVIOUS ARTICLES