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🥗 Fresh Vegetable Salad with Vinaigrette

397 kcal · 30 min · 4 servings

Ingredients

• 2 romaine lettuce hearts
• 4 tomatoes
• 100 g olives (black, with stone)
• 1 onion
• 1 stalk celery
• 1 baking paper
• 4 sprigs mint
• 200 g feta
• 4 tbsp vinegar
• 2 tbsp lemon juice
• 8 tbsp olive oil
• salt
• pepper

Instructions

1. 1. Wash the lettuce leaves thoroughly.
2. 2. Remove wilted greens and tough stems.
3. 3. Spin the salad dry.
4. 4. Tear the leaves into bite-sized pieces.
5. 5. Peel the onion.
6. 6. Halve the onion.
7. 7. Slice the onion into thin slices.
8. 8. Wash the celery.
9. 9. Slice the celery into thin slices.
10. 10. Wash the tomatoes.
11. 11. Halve the tomatoes.
12. 12. Remove the hard stem core from the tomatoes.
13. 13. Cut the tomatoes into wedges.
14. 14. Wash the mint.
15. 15. Shake the mint dry.
16. 16. Pluck the mint leaves from the stems.
17. 17. Drain the olives.
18. 18. Drain the feta cheese.
19. 19. Cut the feta into cubes.
20. 20. Wash the bell pepper.
21. 21. Remove the greens and seeds of the bell pepper.
22. 22. Halve the bell pepper.
23. 23. Remove the white inner membrane of the bell pepper.
24. 24. Slice the bell pepper into thin strips.
25. 25. Place all prepared ingredients into a large bowl.
26. 26. Mix the vinaigrette ingredients in a small cup.
27. 27. Pour the vinaigrette over the salad.
28. 28. Toss the salad gently for a short time.
29. 29. Serve the salad in bowls or on plates.

Nutrition per serving

• kcal: 397
• Protein: 11 g · Fett/Fat: 36 g · Carbs: 7 g