Colorful Salad with Feta and Bacon Thessaloniki

Summary

Ingredients

• 4 medium tomato (s), fully ripe
• 1 small cucumber (s), green, slim, seedless
• 2 hot peppers, red, long, mild
• 1 small carrot (s)
• 1 medium onion (s)
• 2 medium clove (s) garlic, fresh
• 50 grams bacon
• 50 g feta cheese

For seasoning:

• 1 teaspoon salt
• 1 pinch (s) black pepper from the grinder
• 1 pinch (s) nutmeg, grated
• 1 pinch (s) cayenne pepper
• 1 tablespoon, heaped salad herbs, dried, Greek
• 1 teaspoon sugar

Also:

• 3 tablespoon orange juice
• 2 tablespoon red wine vinegar
• 4 tablespoon extra virgin olive oil

To garnish:

• sticks almond
• Olives, brown
• grapes, dark blue
• Flowers and leaves

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Instructions

1. Wash vegetables and fruits. Quarter the tomatoes lengthways, remove the green and white stalk and cut the quarters into thirds crosswise. Cap the cucumber at both ends, cut in half lengthways and cut across into approx. 6 mm thick slices. Cut the peppers crosswise into 6 mm thick slices and leave the grains as they are. Peel and roughly grate the carrot. Cap the onion at both ends, cut in half lengthways, peel and cut 1 half into small pieces, quarter the other lengthways and cut across into approx. 6 mm thick slices. Cut the bacon slices into pieces the size of a thumbnail. Crumble the feta cheese a little.
2. Put the prepared vegetables, except for the finely chopped onions, in a sufficiently large bowl. Add the spices and mix. Stir 10 g of the feta cheese in the orange juice until smooth and mix in the red wine vinegar.
3. Heat the olive oil in a medium pan, add the finely chopped onions and fry until they start to brown. Add the bacon and fry for about 2 minutes.
4. Drizzle the vinegar mixture over the salad and add the contents of the pan to the salad.
5. Mix well, distribute on the serving bowls and add the rest of the feta cheese. Garnish and serve immediately.