Greek salad is one of my favourite supper dishes. I like the combination of tomatoes, olives, feta cheese and roasted sunflower seeds. I never add cucumber to it. Not only because you don't need to add tomatoes and cucumbers to one dish, but also because I really don't like cucumbers. I also love green asparagus spears. Today I decided to mix both flavours, and I made a variation of Greek salad. It was surprising how yummy this meal was.

Ingredients (for 2 people)
2 fistfuls of corn salad
10-12 cherry tomatoes
8-10 black olives
half a red pepper
150g of feta cheese
half a bunch of green asparagus spears
4 tablespoons of sunflower seeds
3 tablespoons of olive oil
salt and pepper

Peel the asparagus spears and cut them into 2-cm pieces. Put aside the heads of the asparagus spears. Boil the stems in salty water for 6-8 minutes. Add the heads and boil for 3-5 minutes. Strain them and pour cold water onto them. Cube the feta cheese and pepper and slice the olives. Arrange the corn salad, tomatoes, pepper, asparagus spears, olives and feta cheese on a plate. Sprinkle with the olive oil and add salt and pepper to taste. Finally, sprinkle with the roasted sunflower seeds.

Enjoy your meal!

Try also:
Caprese salad for dinner
A fast dinner – buckwheat groats with feta cheese and dried tomatoes
Light lunch – salad with asparagus and fruit