Finely dice the onions and peppers, peel the tomatoes, remove the seeds and cut into cubes. Drain and pit the olives well. Cut the iceberg lettuce into pieces. Cut the feta cheese into cubes, put them in a suitable bowl with the rest of the ingredients and mix everything together. Mix the red wine vinegar, the juice of one lemon and the red wine, season with sugar, pepper, salt, basil and oregano and then add the oil. Dress the lettuce and let it stand for at least 15-20 minutes. Select the chickweed, rinse, drain well and chop coarsely. Add the chickweed to the salad, season repeatedly, arrange and serve on the spot.
White bread cubes sprinkled over the leaf salad just before serving.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!
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