Vegetarian Salad With Feta, Yellow Pepper And Pita – a delicious recipe with tomatoes, cucumber, yellow pepper, radishes, oakleaf lettuce, feta. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Cook the peppers in the oven for 20 minutes at 220 u00b0 C, and then put it in a plastic bag to remove the skin easily. Cut into strips and keep in the refrigerator.
2
Bake pita ten minutes in the oven at 180 u00b0 C for them to swell.
3
Cut the tomatoes, radishes, cucumber inslices. Then cut salad leaves for not too large pieces on the plate, it's never very pleasant. Cut the pomegranate in half and take the grains of one of the halves.
4
Chop chives and mint. Realize then dressing in a small bowl with walnut oil, balsamic vinegar and cider vinegar, dress generously.
5
Start straightening, first oak leaves, tomatoes, pieces of pepper, radishes and pomegranate seeds. Crumble feta over and the herbs, then pour the dressing.
85
kcal
Calories
8
g
Fat
4
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 2 tomatoes, 1/4 cucumber, 1 yellow pepper, 10 radishes, and more.
Yes, Vegetarian Salad With Feta, Yellow Pepper And Pita falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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