2 Green peppers
100g Black olives
1tbsp. balsamic vinegar
1tbsp. Herbs de Provence
Wash and dice the tomatoes. Open the pepper, remove the seeds and white parts, then cut it into small cubes.
Drain the olives. Peel and finely chop the shallot. Cut the feta into cubes.
Gather all the ingredients in a salad bowl, sprinkle with balsamic vinegar and a drizzle of olive oil. Salt and pepper, and sprinkle with the mixture of herbs from Provence. Mix gently and serve chilled.
Tips and advice for Greek salad:
For an aperitif dinner, do not hesitate to serve this salad in shot glasses.