Vegetable salad with fresh herbs

Cherry tomatoes200 gramsBulgarian pepper (yellow)1 pieceIceberg lettuce)50 gramsRucola50 gramsOlives1/2 bankOlive oilBalsamic vinegar
  • Servings:
  • Cooking time:10 minutes
  • Flow temperature:Room temperature
  • Processing Type:Cutting
  • Season:year round

Cherry tomatoes chopped in half, sweet pepper cut into large cubes. Tear lettuce leaves and arugula. Mix the ingredients in a deep bowl with two spoons, season with olive oil and sprinkle with balsamic vinegar. It is not necessary to add salt: salted olives compensate for its absence.

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