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Greek salad
4 servings
Boil the rice, cast it into a colander, rinse it and let it drain with water. Peel the onion and sweet pepper and cut into straws. Mix the rice with the corn, olives, peppers and onions. For dressing, mix vinegar, finely chopped garlic, salt, pepper, add olive oil and whisk. Season the salad with the cooked sauce, sprinkle over the top with the spritz, diced.
Boil the rice, cast it into a colander, rinse it and let it drain with water. Peel the onion and sweet pepper and cut into straws. Mix the rice with the corn, olives, peppers and onions. For dressing, mix vinegar, finely chopped garlic, salt, pepper, add olive oil and whisk. Season the salad with the cooked sauce, sprinkle over the top with the spritz, diced.
rice - 250 g, sweet pepper - 2 pods, onions red - 2 pcs., canned corn - 300 g, olives - 140 g, brynza - 200 g, olive oil - 6 tbsp. tablespoon, garlic to taste, wine vinegar to taste, salt to taste, pepper to taste
