For the iceberg lettuce with feta cheese, wash the lettuce and cut into strips. Let drain. Wash and halve the cherry tomatoes. Chop the feta cheese into cubes.
Slice the olives. Cut toast into cubes and toast in hot fat until crisp.
Mix herbs and very finely chopped garlic with the vinegar. Add oil and mix everything together.
Mix lettuce, tomatoes, olives, cheese and bread cubes and pour the vinaigrette over. Season to taste with salt and pepper.
Wash basil, pluck leaves and add to salad.
Dry roast the pine nuts in a frying pan without fat, sprinkle on the salad and serve the iceberg salad with feta cheese decorated with basil.
Preparation Tip:
Use high-quality olive oil for the iceberg lettuce with feta cheese for a particularly fine taste!
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