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Salad with champignons, olives and feta
In general, a very fast salad, practically from what is in home stocks.
How to cook Salad with champignons, olives and feta
Step 1
Tear the lettuce with your hands and place in a salad bowl.
Step 2
Put mushrooms and olives.
Step 3
Add tomatoes and capers.
Step 4
Cut the feta into cubes, put on top. Prepare dressing from oil, vinegar, salt and pepper. Pour it over the salad. Enjoy your meal!
Salad with champignons, olives and feta - FAQ About Ingredients, Baking Time and Storage
Yes, you can substitute feta with goat cheese, ricotta salata, or even cubed mozzarella for a milder flavor. Just adjust the saltiness accordingly.
This salad is best enjoyed fresh, but it can be stored in an airtight container for up to 1 day. Add the dressing just before serving to keep the ingredients crisp.
Yes! This salad is naturally low-carb, as it avoids high-carb ingredients. Just ensure the dressing has no added sugars.
Absolutely! Grilled chicken, shrimp, or chickpeas would pair well with this salad for a protein boost.
Yes, you can skip capers or replace them with chopped pickles or green olives for a similar briny taste.
You can prep ingredients separately, but assemble and dress the salad just before serving to maintain freshness and texture.
No, freezing is not recommended as the fresh veggies and feta will lose their texture and flavor.
A lemon vinaigrette or balsamic glaze would add a bright contrast, or try a creamy avocado dressing for richness.
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