My Farmer`s Salad – Almost from Greece
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 cucumber (s)
- 1 yellow pepper (s)
- 1 red pepper (s)
- 200 g feta cheese
- 1 handful black olives (if necessary)
- 1 handful olives, green (if necessary)
- 10 cherry tomato (s)
- 1 bunch parsley, fresh
- 2 cloves garlic
- 5 cl balsamic vinegar
- 5 cl olive oil
- 1 packet herbs (frozen), Mediterranean style
- 1 teaspoon oregano
- 1 teaspoon rosemary
- 1 teaspoon marjoram
- 3 tablespoon paprika powder
- 1 tablespoon salt
- 1 tablespoon mustard
- 2 onion (s), red
Print Recipe
Pin Recipe Instructions
- Peel the cucumber, clean the peppers. Cut into small, appetizing cubes together with the feta cheese. Wash and quarter the cherry tomatoes. Peel the red onions and cut into rings. Roughly (really only roughly) chop the parsley. Put everything in a large bowl and mix together. Now add the olives as well.
- Put balsamic vinegar in a sealable container (I always use an old mason jar). Peel, squeeze and add the garlic. Add all herbs and spices including mustard to the vinegar. Then close the glass and shake it really well. Add olive oil - but really only last - and shake and shake again. The result is a really thick salad sauce.
- Pour the sauce over the salad, stir well and serve.
- I`ve made this salad several times for picnics or as a side dish for barbecues. Keeps in the refrigerator for two or three days. We always dunk the brew with bread.
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