Colorful paprika salad with feta cheese

For 4 people
  • 2 red and yellow peppers (approx. 200 g each )
  • 1 green bell pepper (approx. 200 g each)
  • 125 g spring onions
  • 4-5 stem (s) Marjoram
  • 100 ml white wine vinegar
  • Salt
  • freshly ground black pepper
  • 1 pinch Sugar
  • 6 EL Olive Oil
  • 100 g black olives
  • 1-2 Garlic cloves
  • 8 very thin slices of baguette (approx. 6 g each)
  • 200 g Sheep's cheese
  • Marjoram
30 minutes
Clean and wash the peppers and cut into thin strips. Clean and wash the spring onions and cut into rings. Wash the marjoram, pat dry and pluck the leaves from the stems. Mix the vinegar, salt, pepper and sugar together. Beat in 4 tablespoons of olive oil. Stir in the marjoram. Mix the peppers, olives and spring onions, pour over the vinaigrette and mix well, leave to steep. In the meantime, peel the garlic and chop it very finely. Heat the rest of the oil in a large pan, add the garlic, sauté briefly and briefly toast the bread slices on each side. Remove from the pan and set aside. Pour the lettuce into a bowl, crumble the sheep's cheese over it and serve garnished with marjoram if you like
1 person approx.:
  • 360 kcal
  • 1510 kJ
  • 12 g protein
  • 27 g fat
  • 17 g carbohydrates


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