Preparation time: 20 minutes
Serves: 4
Ingredients:
2 ripe beefheart tomatoes
1 cucumber
1 avocado
1/2 red
onion 150 g feta
cheese 2 handfuls of arugula
A few fresh
basil leaves 2 tablespoons extra virgin olive oil
1 tablespoon balsamic
vinegar Salt, pepper
Preparation:Wash all the vegetables thoroughly. Cut the tomatoes into quarters, the cucumber into thin half-rings, the avocado into cubes and the red onion into thin strips.
Cut the feta into small, even cubes.
In a large bowl, combine the tomatoes, cucumber, avocado, red onion, feta and arugula.
Drizzle with olive oil and balsamic vinegar. Season with salt and pepper, then mix gently so as not to crush the ingredients.
Finish by adding the fresh basil leaves just before serving for an aromatic and colorful touch.
