Greek salad with dolmades

Greek evening salad consisting of lettuce, cucumbers and Cherry Tomatoes. Sprinkled with large olives, feta cheese, pickled pepperoni peppers. Next to the dish is laid out dolmades. Nutritional value of one serving: (4 total) Calories 338, total fats 27 g., saturated fats 8 g., proteins 9 g., carbohydrates 16 g., fiber 4 g., cholesterol 33 mg., sodium 1018 mg., sugar g. Photo of the dish: АнтонисAchilleos Time: 25 min. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 12 frozen semi-finished dolmades or vegetarian dolma
• 500 gr. cherry tomatoes cut in half
• 2 heads of romaine lettuce, cut into crosswise movements
• 1 tbsp. crumbled feta cheese
• 2 large ground cucumbers, peel, peel, cut into large slices
• 1 tbsp. mixed fresh herbs (parsley, dill, mint and / or oregano)
• 1/3 Art. olive oil
• 1/2 onion, finely chop into half rings
• 1 small clove of garlic, chop
• 1 tbsp. olives Kalamata, and 1 tbsp. l brine
• 2 tbsp. l red wine vinegar
• 1 tbsp. pickled pepperoni peppers
• 1/2 tsp salt
• 1/4 tsp pepper

Recipes with similar ingredients: salad, romaine lettuce, red onion, oregano, tomatoes, cherry tomatoes, cheese, feta cheese, dolma (dolmades), pepper, pepper, olives, calamata olives, cucumbers, garlic, wine vinegar, olive pickle

Recipe preparation:

1. Prepare salad dressing: in a small bowl soak the onions in cold water with ice for 5 minutes. Shuffle in a large salad bowl with a whisk wine vinegar, a pickle from olives, garlic, salt and pepper. Pour, without stopping, olive oil thin stream.
2. Cook Greek salad: put onion on a sieve and add to the salad bowl for dressing. Add romaine lettuce to the salad bowl, shake greens, tomatoes and cucumbers. Season with salt and freshly ground pepper. Put salad on portioned plates, top sprinkle with olives and feta, lay pepperoni near and stuffed dolmades.