Greek Layer Salad

by Editorial Staff

Summary

Prep Time 45 mins
Total Time 1 min
Course Salad
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 tablespoon oil
  • 250 g minced beef
  • salt and pepper
  • 3 clove (s) garlic
  • Paprika powder
  • thyme
  • 3 tomato (s)
  • 0.5 ½ vegetable onion (s)
  • 4 peppers, pickled
  • 15 olives, black, pitted
  • 200 g low-fat quark
  • 150 g yourt, Greek, 10%
  • 200 g cucumber (s)
  • 1 tablespoon dill, freshly chopped
Greek Layer Salad
Greek Layer Salad

Instructions

  1. Fry the minced meat in the oil until crumbly and season with salt, pepper and paprika. Mix in 1 chopped garlic clove and thyme. Let cool and transfer to a bowl.
  2. Dice 2 tomatoes and spread them on the mince. Cut the vegetable onion into fine rings and place on the tomatoes. Cut 3 of the peppers into thin rings, cut 10 olives into rings. Spread both on the onion rings.
  3. Mix the quark with the yoghurt, season with salt and pepper and stir in the remaining 2 crushed garlic cloves. Peel the cucumber, grate finely, squeeze it out, add to the quark and stir in. Chop the dill and mix in. Spread the tzatziki on the layered salad. Cover with foil and leave to stand in the refrigerator overnight.
  4. Garnish with the wedged tomato, the remaining olives and the peppers before serving.

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