Yotas Peloponnesian Village Salad

Ingredients for 4 servings:

• 1 kg tomatoes, sun-ripened, mixed
• 5 tomatoes, dried in oil
• 4 shallots
• 1 pointed pepper, green, hot
• 20 Kalamata olives
• 3 sprigs of oregano, fresh
• 1 tsp oregano, dried
• 200 g feta cheese, Peloponnesian
• Fleur de Sel from Alisseos, from Mani/Peloponnese
• Red wine vinegar
• Extra virgin olive oil (Gaea Kalamata olive oil)
• 1 loaf(s) (Greek wood-fired bread)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Recipe inherited from Yiayia

Finely chop the sun-dried tomatoes and spread them on the bottom of a large, shallow salad bowl. Wash and trim the fresh tomatoes, cut them into irregular pieces, and arrange them on top. Season with fleur de sel to release their juices, then tear the fresh oregano into small pieces and sprinkle them on top. Wash and trim the pointed peppers, cut them into fine half rings, and scatter them on top. Trim the shallots, cut them into fine rings, and arrange them over the peppers. Season with fleur de sel again. Scatter the Kalamata olives over the salad and drizzle 2-3 tablespoons of vinegar over the entire salad. Roughly crumble the feta over the salad with your fingers and sprinkle with the dried oregano. Finally, drizzle generously with Kalamata olive oil (at least 50 ml) over the entire salad. Do not stir; the salad will be served as is. Cut the wood-fired bread into 3 cm thick slices and serve with it. This goes well with pan-fried or grilled fresh fish and Retsina wine from Tetramythos from the Peloponnese.