Summer Lunch

This is my twist on a greek salad. It is just so easy and so yummy if you use good quality ingredients.

Salad for 3:
1/3 of a iceberg salad - hand ripped not chopped
3 vine tomatoes or 8 cherry tomatoes
1 red paprika, I used the long thin slightly sweeter paprika
1 green paprika, I used the long thin green paprika
hand full of flat parsley
salt & pepper
300 gram feta cheese (must be sheep's milk, goats is acceptable but not cows)
6 cornichons (baby gurkins)
12 olives, I used green but black will also do nicely
1/2 bio cucumber
Drizzle of Extra virgin olive oil (cold pressed if possible)
Drizzle of white wine or white balsamico vinegar

1. Chop all the ingredients. Make sure to rip the iceberg salad and parsley, somehow this gives the salad en better texture. And crumble the feta instead of chopping.
2. Drizzle the olive oil and vinegar over the salad.
3. Add salt  (not much needed as the feta is salty in itself) & pepper. Mix
4. Eat!

I would recommend serving some chewy, thick crusted bread on the side so that you can dip the bread in the olive oil and catch some of the crumbled feta and tomato juices.

Enjoy!