Summary

Ingredients

• 800 g tomato (s), fully ripe
• 3 bell pepper (s), (yellow or red)
• 1 large cucumber (about 600g)
• 2 onion (s), red
• 300 g sheep cheese, (spicy, firm from the brine)
• 150 g olives, black with stone (then they are certainly not colored)

For the dressing:

• 80 ml vinegar, lighter, milder
• 100 ml olive oil, good Cretan puree
• 3 medium clove (s) garlic, (finely chopped)
• 1 tablespoon oregano, dried
• 1 tablespoon sea fennel, chopped
• some sea salt, ground
• some pepper, freshly ground, black

Print Recipe Pin Recipe

Instructions

1. Wash tomatoes, peppers and cucumber, peel the onion. Halve the onions and cut into thin half rings. Halve the cucumber unpeeled and cut into half slices (not too thin), core, quarter and slice the bell pepper, halve the tomatoes, remove the stems and cut into half slices. Cut the sheep cheese into small cubes.
2. Put everything together in a large bowl.
3. Mix well the dressing made from finely chopped garlic, oregano, salt, fresh pepper and vinegar. Slowly add the olive oil. Pour the dressing over the salad and carefully mix in. Let it steep for at least 1 hour.
4. Serve with pickled peppers as you like. Serve with flatbread and tzatziki.
5. The portion information is designed for a full meal. If the salad is served as an accompaniment to grilled dishes, it will certainly be enough for 6-8 people.
6. No argument about the original, let`s call it the Viniferia way. I don`t have the recipe from Socrates.