This classic tastes great at any time of day: in the afternoon and in the evening.
Cut the salad into fine strips, put it in a salad bowl and mix in the olives. Halve the tomato, remove the hard core and cut into wedges. Remove the seeds from the pepper and cut into strips, then thinly slice the cucumber and onion and dice the feta cheese.
Sprinkle the feta with a pinch of oregano and savory. Mix everything under the salad and pour on a little olive oil and wine vinegar to taste, finish with some black pepper.
Iceberg lettuce
Cucumber
Thick flesh tomato
Paprika
Red onion
Black Kalamata olives
Greek Feta cheese
Oregano
Black pepper from the mill