Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 iceberg lettuce
- 250 g cherry tomato (s), yellow
- 250 g cherry tomato (s), red
- 150 g sheep cheese, milder
- 50 g olives, reen
- 3 slices toast bread (wholemeal toast)
- 10 g butter
- 3 tablespoon vinegar (fruit vinegar)
- 0.5 teaspoon ½ herbs, Italian, mixed
- 1 teaspoon tomato paste
- 1 clove garlic
- 6 tablespoon olive oil
- 1 bunch basil
- 50 g pine nuts
Print Recipe
Pin Recipe Instructions
- Cut the iceberg lettuce into strips. Halve the cherry tomatoes. Cut the sheep`s cheese into small cubes. Slice olives. Dice the toast and fry it in the hot fat until crispy. Mix the vinegar and the spices together. Peel off the garlic clove and squeeze in. Add oil and stir everything. Mix the prepared salad ingredients and pour the marinade on top. To taste. Wash the basil, pat dry, chop the leaves and add to the salad. Roast the pine nuts in a pan until golden brown, sprinkle the salad with them and serve with basil if desired.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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