Summary

Ingredients

• 1 iceberg lettuce
• 1 cucumber (s)
• 4 tomato (s)
• 2 onions)
• 1 pack sheep`s cheese
• 2 cloves garlic
• 20 olives
• 2 tablespoon olive oil
• 3 tablespoon vinegar
• 2 tablespoon water
• salt
• pepper
• thyme
• Tomato (s), dried, pickled

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Instructions

1. Wash the 4 tomatoes, remove the stems, and cut into slices. Cut the dried, pickled tomatoes into small pieces. Peel the cucumber, halve it lengthways, and cut into 3-5 mm thick slices. Clean, wash, and drain the iceberg lettuce, then pluck into bite-sized pieces. Peel the 2 onions and cut into fine rings.
2. Dice the sheep's cheese and cut the 20 olives into rings.
3. Combine the lettuce, tomatoes, cucumber, onions, cheese, and olives in a large bowl.
4. Peel and chop (or press through a garlic press) the 2 garlic cloves. In a small bowl, whisk together 2 tablespoons olive oil, 3 tablespoons vinegar, 2 tablespoons water, the chopped garlic, salt, pepper, and thyme.
5. Pour the dressing over the salad and toss to combine.
6. Serve as a side dish or with a baguette.