Greek Salad

Ingredients:

2 large red tomatos
1 cocombre English
1 bundle of distinct green onions
1/2 book (250 G) of cheese feta crossed in cubes
19 OZ (540 ml) of preserve haricot beans, rinsed, drained
1/4 cup (60 ml) of jagged fresh mint
2 C with tea (10 ml) of origan dried
4 handles of jagged spinaches

Vinaigrette:

Juice of 2 lemons
Salt, pepper
1/2 packs (125 ml) of olive oil

Preparation:

15 min / Cooking: none

Method:

Stripe the peel of cucumber with a fork, cut it into 4 on the length, épépiner, cross in cubes. Cut each tomato in 8 quatiers, then add cucumbers with green onions, the feta, beans, mint and the origan.

Distribute spinaches on 4 plates with dining. Pour salad on spinaches.

Mix the lemon juice, salt, the pepper and the olive oil. Also pour vinaigrette on each salad portion.

Accompany by bread pita whitewashed of olive oil and powdered with origan dried.

Cook with 400F (200C) during approximately 8 minutes and to cross in points while the bread is still hot.