Karpatos salad
Gianluca Galliera
Menù Ingredients
to taste Feta cheese
to taste Fresh basil
to taste Dried oregano
to taste Salt and pepper
to taste Iceberg lettuce
to taste Tropea onion cut in thin slices
to taste fresh cucumber
Wash and dry the iceberg lettuce and put it on the
plate as the salad base. Use the slicer to cut the Tropea onion into thin
slices and add to the salad. Then add the "alla greca" olives, the
feta cut into cubes, the cucumbers cut into rounds, the sun blushed tomatoes
and flavor with extra virgin olive oil, dried oregano and salt. Serve decorated
with a sprig of fresh basil.
