Première fournée de weston


Salad meal with home-made light rye croutons

For 4 people


  • Croutons:

  • 4 slices of light rye bread, grilled
  • Cold-pressed olive oil
  • 1 clove of garlic, peeled
  • Salt
  • Pepper or cayenne pepper
  • Herbs
  • Vinaigrette:

  • 125 ml of first cold-pressed olive oil
  • 30 ml of wine vinegar
  • 10 ml of Dijon mustard
  • Salt and pepper
  • Salad:

  • 1 lettuce of your choice (Boston, romaine, arugula, etc.), washed, spinned dry and shredded.
  • 12 cherry tomatoes cut into quarters
  • 4-8 hard-boiled eggs cut into quarters or 2 cans of tuna
  • 12 black or green olives
  • 120 g of feta cheese
  • Chives, chopped


  • Brush the grilled light rye bread with oil on both sides.
  • Rub the garlic clove against it.
  • Salt and pepper, and season with dried herbs: oregano, basil, rosemary, herbes de Provence, to taste.
  • Cut into cubes.
  • Mix all of the vinaigrette ingredients together.
  • Place the lettuce, tomatoes, tuna or eggs, olives and cheese on a large plate.
  • Add the vinaigrette to taste and garnish with the homemade croutons and chopped chives.