Fresh, Self-invented Large Salad
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 ½ pack feta cheese or sheep cheese, approx. 300 g
- 4 cobs or tablespoon corn kernels
- 0.5 ½ cucumber (s), or 2/3 depending on the size
- 2 ½ tomato (s)
- 10 olives
- 0.25 ¼ head lettuce, your choice
- 1 bell pepper (s)
- 200 g watermelon (s)
- 1 onion (s), red
For the dressing:
- 2 tablespoon balsamic vinegar
- 5 tablespoon olive oil
- 1 ½ lemon (s), juice it
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the cheese into cubes. Cut the corncobs into small pieces. Wash the cucumber thoroughly, quarter it and cut it into slices. Quarter the tomatoes in the same way. Pluck the lettuce leaves, wake and cut into small pieces. Cut the peppers into diamonds and divide them in half again. Cut the watermelon into small cubes. Peel the red onion and cut into rings. Scatter the olives on top.
- Mix the balsamic vinegar, olive oil, salt and pepper and stir well with a small fork so that everything combines as well as possible. Squeeze the lemons and add the juice to the dressing and stir again thoroughly. Pour the dressing over the salad and mix well.
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