How to make
The vegetables are washed and drained from the water. The tomatoes are cut into small cubes, carrots with a peeler - into thin strips, green onions, and parsley are chopped.
In a large bowl, tear or chop the iceberg and spinach, add the olives and other vegetables. Season the salad with salt and vinegar to taste, add the oil and mix well.
Distribute in portion plates, each portion of salad is garnished with a plate of sheep cheese sprinkled with oregano and a boiled egg, halved and sprinkled with salt and hot red pepper.
The drink to accompany the green salad is optional.
Bon appetit and cheers!
