Summary

Ingredients

• 1 small cucumber (s), lean, seedless
• 6 medium tomato (s)
• 0.5 ½ onion (s)
• 2 medium clove garlic (s)
• 20 g carrot (s) cut as a julienne
• 2 tablespoon herb mix dried (herb mix for salad, Greece)
• 6 olives, black, pitted
• 1 can tuna in oil, approx. 80 g

For the dressing:

• 20 g feta cheese
• 6 tablespoon orange juice
• 2 tablespoon red wine vinegar
• 1 teaspoon honey, light
• 6 tablespoon extra virgin olive oil
• 2 teaspoons, leveled vegetable stock powder Kraft bouillon
• Salt and pepper, black, from the mill

For decoration:

• Dill, fresh
• Flowers and leaves

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Instructions

1. Wash the cucumber, cap it at both ends, peel it like a zebra (leave green stripes) and cut across into 8 mm thick slices. Wash the tomatoes. Remove the stem. Quarter the tomatoes lengthways, remove the green and white stalk and cut the tomatoes in half crosswise. Halve the onion lengthways, cap one half at the end, peel and roughly cut into small pieces. Use the other half for other purposes. Cap the garlic cloves at both ends, peel them and press them through a garlic press. Wash a piece of carrot, cap at the bottom and peel. Use a julienne slicer to cut the carrot into threads. Have 20 g ready.
2. Put the prepared ingredients in a sufficiently large bowl. Sprinkle with the herb mix. Halve the olives lengthways and add.
3. For the dressing, crumble the feta cheese and mix it with the orange juice. Add the remaining ingredients and stir, but do not homogenize.
4. About 6 minutes before serving, add the dressing to the salad and mix in. Season the salad with salt and pepper and place in a serving bowl. Add the tuna pieces and pour the canned oil over the salad. Garnish everything with the remaining ingredients.
5. Serve the salad with the baguette.