Summary

Ingredients

• 2 egg (s)
• 2 tomato (s)
• 0.5 ½ cucumber (s)
• 1 bell pepper (s)
• 1 onion (s)
• 1 small iceberg lettuce or lettuce
• 1 teaspoon herbs, mixed (frozen)
• 4 tablespoon olive oil
• 2 tablespoon vinegar
• 50 g cheese, rated
• salt and pepper
• sugar

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Instructions

1. Boil eggs for 10 minutes. Quench, peel and cut into eighths. Wash the tomatoes and cut into small pieces. Peel the cucumber and cut into small sticks. Clean the bell pepper and cut into fine cubes. Peel the onion and cut into very fine cubes. Clean the lettuce and pluck it into bite-sized pieces. Put all the vegetables in a bowl. Mix, then fold in the herbs and cheese.
2. For the dressing, mix the oil, vinegar, pepper, salt, sugar and the same amount of water together well (works best in a shaker). Pour over the salad, stir and serve.
3. Baguette goes well with it.
4. A perfect summer lunch - very light and refreshing.