Illes Shepherds – or Schopskasalat
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 red pepper (s), baked or raw
- 1 green pepper (s) - baked or raw
- 0.5 ½ cucumber (s)
- 3 beefsteak tomato (s), pitted
- 2 spring onions or shallots
- 100 g feta cheese, Greek
- 1 tablespoon olive oil
- 2 teaspoons heaped vinegar (white wine vinegar), or less
- salt
- possibly parsley for garnish
Print Recipe
Pin Recipe Instructions
- Grate 100 g of feta cheese into a fine powdery mixture. Baked peppers bring a better taste to the salad - but peel off the skin, it can be grilled slightly black. Cut the vegetables into small cubes, cut the spring onions or shallots into rings and mix lightly in a shallow bowl. Pour white wine vinegar, olive oil and salt over it. Pile in 3 - 4 portions on small dessert plates (like a rice hill) and sprinkle the finely grated feta cheese over them. Garnish with parsley if necessary.
- Tip: Be sure to rub the cheese over the prepared salad on the plate first so that the fine flakes do not clump together - they only add the final touch and taste!
- With DHW per serving 3 p.
- Well worth trying. Best when the peppers are on sale.
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