Vegetable salad
4 servings
20 minutes
Vegetable salad is the quintessence of freshness and lightness in European cuisine. It embodies the traditions of Mediterranean gastronomy, where the balance of flavors and the naturalness of ingredients are valued. Juicy grilled chicken fillet adds richness to the dish, while the combination of crunchy lettuce leaves, sweet cherry tomatoes, salty feta cheese, and tangy olives makes it truly multifaceted. A dressing made from aromatic olive oil with garlic adds expressiveness to it. This salad is perfect as a standalone dish for a light dinner or lunch, as well as an exquisite side dish for meat and fish main courses. Its fresh taste and appetizing appearance make it a versatile choice for any occasion – from everyday meals to festive gatherings.
1
Clean the chicken fillet from membranes and rub it with salt and black pepper.
- Chicken fillet: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
2
Heat the oiled grill pan and fry the fillet until cooked.
- Olive oil: to taste
- Chicken fillet: 2 pieces
3
Place on a plate and let cool.
4
Tear the lettuce leaves by hand into a dish, add halved cherry tomatoes, diced feta, chopped parsley, and olives.
- Mixed salad leaves: to taste
- Cherry tomatoes: 300 g
- Feta cheese: 100 g
- Parsley: to taste
- Pitted olives: 100 g
5
Cut the cooled fillet into strips and place it with the vegetables and cheese.
- Chicken fillet: 2 pieces
6
Mix olive oil with pressed garlic.
- Olive oil: to taste
- Garlic: 2 cloves
7
Pour dressing over the salad and gently mix.
- Olive oil: to taste