Summary

Ingredients

For the salad:

• 2 medium onion (s), red
• 1 cucumber (s)
• 2 red pepper (s)
• 1 bunch radishes
• 200 g cocktail tomatoes
• 2 spring onion (s)

For the dressing:

• 1 lemon (s)
• 1 tablespoon balsamic vinegar, dark
• 1 teaspoon mustard
• 1 teaspoon, leveled salt
• 1 teaspoon, leveled sugar, or honey
• 1 pinch (s) pepper
• Herbs
• 3 tablespoon olive oil, or other salad oil

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Instructions

1. For the dressing, mix the juice of one lemon with balsamic vinegar, mustard, pepper, salt and sugar in a suitably sized salad bowl, add the salad herbs and let it steep for a moment. Add oil and beat vigorously.
2. Peel and dice the onions. Wash the cucumber, quarter lengthways and cut into not too thin slices (quarters). If you don`t like the kernels, you can remove them with a teaspoon before chopping them up. Wash and core the peppers, remove the partitions and dice them into small cubes (same size as cucumber). Clean the radishes and also dice / cut into small pieces. Wash the cocktail tomatoes and cut in half or quarter depending on the size. Clean the spring onions and cut into rolls.
3. Mix the onions, cucumbers, peppers, radishes and tomatoes well with the dressing and let it steep for half an hour. Scatter spring onion rolls on top.
4. If you want, you can also add 100-200 g diced feta and make a Greek salad together with oregano and possibly olives.
5. Instead of being a side salad, it also tastes excellent as a light vegetarian main meal (but only for 2 people!) With freshly baked (garlic) baguette.