Chorio or Greek Salad After Tjalda

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 2 hrs 20 mins
Course Salad
Cuisine European
Servings (Default: 3)

Ingredients

  • 5 tomato (s), (vine tomatoes)
  • 3 pepper (s), red, green and yellow
  • 2 cucumber (s) and cucumber, if available
  • 2 onion (s), 1 red, 1 white
  • 1 feta cheese
  • 1 a few stalks oregano
  • olive oil
  • olives, green and black
  • salt and pepper
Chorio or Greek Salad After Tjalda
Chorio or Greek Salad After Tjalda
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Instructions

  1. Soak the diced feta (it has to be really good!) For 1-2 hours in first-class olive oil with freshly picked oregano.
  2. Cut the peppers into strips, the tomatoes into pieces and the cucumber not too thinly, and the onions into thin slices. If possible, use 2 different types of cucumber, but it doesn`t have to be.
  3. Either put all the vegetables in a large bowl or distribute them on serving plates. Drizzle generously with olive oil and season with oregano, salt and pepper. Finally, distribute the pickled sheep`s cheese and olives on top.
  4. Prepare balsamico bianco, then everyone can decide how they like it - but the natural acidity of tomatoes actually makes vinegar superfluous. Also serve with white bread for dipping and possibly a paste made from sheep`s cheese and hot peppers and a small plate with fresh basil.
  5. A cold beer is an excellent drink.

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