Farm To Table Green Salad
Recipe by Chef Christos Athanasiadis.
- Variety of Salad Greens (lettuce, iceberg, radicchio, endive, kale or greens of your choice, 500 g)
- Cherry tomatoes (150 g)
- Feta Cheese (200 g)
- Pistachios (100 ml)
- Pita bread (2 pieces, chopped)
- Extra Virgin Olive Oil (100 ml)
- Balsamic Vinegar (100 ml)
DirectionsDiscard all bruised and discolored leaves. Rinse and dry all greens thoroughly to give it a crisp and fresh taste. Mix salad greens evenly then add all the ingredients and mix well. The secret to a perfectly tossed salad is simple: use your washed hands.
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