Ingredients

• 1 head of iceberg lettuce
• 250 g cherry tomatoes
• 1/2 red onion
• 200 g feta cheese
• 1/2 cup black olives
• 4 teaspoons dried oregano
• 3 long red bell peppers or 2 regular ones
• bunch of asparagus
• 1/2 chili pepper
• vinaigrette: 4 tablespoons extra virgin olive oil, 1 tablespoon lemon juice, 1 tablespoon maple syrup or honey, 1/2 teaspoon salt, 1/2 teaspoon freshly ground pepper

Preparation

1. Wash the lettuce, dry it and cut into 2 cm cubes. Place in a large bowl, add diced bell peppers, halved cherry tomatoes, thinly sliced red onion, diced feta and black olives.
2. Wash the asparagus, snap off the tough ends, drop into boiling water and cook for 3 minutes. Drain, cut into pieces and add to the salad, drizzle with vinaigrette and sprinkle with dried oregano.