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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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The word salad comes from the Latin word herba salta or salted herbs. This is a flavourful and colourful salad from the Foodcourt column, Weekend. Ingredients:
4 medium tomatoes, washed,peeled and diced |
4 cucumbers, washed,peeled and diced |
1 green bell pepper, washed,peeled and diced |
1 red bell pepper |
1 bunch spring onion, chopped |
1 bunch fresh parsley, chopped |
2 -3 tablespoons olive oil |
1 cup feta cheese or 1 cup bulgarian white cheese, crumbled |
5 -10 black olives, to garnish |
Directions:
1. Roast the red bell pepper directly on the gas flame, wrap it in foil or plastic wrap for a few minutes, peel and allow to cool.
2. Put the tomatoes, cucumber and green bell pepper in a salad bowl.
3. Dice the red bell pepper and add it to the tomato mixture.
4. Add the spring onions and parsley.
5. Season with a pinch of salt.
6. Be careful when seasoning with salt because the cheese is already salty, so don't add too much salt.
7. Sprinkle the olive oil over it.
8. Mix carefully.
9. Add the crumbled cheese.
10. Garnish with black olives and parsley.
11. Serve.
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