How to cook
The vegetables are washed and drained from the water. The tomatoes are cut into small cubes, carrots with a peeler - into thin strips, green onions, and parsley are chopped.
Distribute in portion plates, each portion of salad is garnished with a plate of sheep cheese sprinkled with oregano and a boiled egg, halved and sprinkled with salt and hot red pepper.
The drink to accompany the green salad is optional.
Bon appetit and cheers!