Cretan Shepherd's Salad "Matala"

Ingredients for 2 servings:

• 8 m.-large tomato(s), fully ripe
• ½ m.-sized vegetable onion(s)
• 2 small green, slim, seedless cucumbers
• ½ m.-large tomato peppers, green
• 30 g carrot(s)
• 1 Pepper, red, long, mild
• 1 m.-large potatoes, waxy
• 6 olives, dark brown, pitted
• 3 tsp mixed salad herbs, Greek style
• 1 small chili pepper(s), green
• 4 tbsp extra virgin olive oil from Crete
• 2 tbsp red wine vinegar, mild
• 2 tbsp orange juice
• 2 tbsp red wine, dry
• 3 medium-sized garlic cloves, squeezed
• ½ tsp rosemary
• 2 pinches of black pepper, freshly ground
• 1 tsp, leveled salt
• 1 tsp sugar, fine
• 80 g feta cheese
• 8 olives, brown, pitted
• e.g. grapes
• n. B. Dill
• n. B. flowers and leaves
• 2 pinches of black pepper, freshly ground
• 2 pinches of sweet paprika powder
• 4 slice(s) white bread, toasted, as a side dish

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 42 minutes

A fresh, crunchy summer salad from the south of Crete.

Wash the vegetables. Peel the potatoes and cut into walnut-sized pieces. Boil in 20g of salted water for about 12 minutes until tender. Strain and let cool slightly. Remove the stems from the tomatoes, quarter them lengthwise, remove the green core, and cut into thirds crosswise. Quarter the onion lengthwise, snip off both ends, peel, and slice into approximately 5mm thick slices, separating the rings. Trim both ends of the cucumbers and slice crosswise into approximately 4mm thick slices. Quarter the tomato peppers lengthwise, remove the stems and seeds, and cut the quarters crosswise into approximately 8mm wide strips. Coarsely grate the carrot. Cut the chili peppers diagonally into approximately 1cm wide pieces. Leave the seeds on and discard the stems. Halve the olives lengthwise. Cut the small green chili crosswise into thin slices, leaving the seeds on and discarding the stems. Combine all vegetable ingredients in a bowl and keep refrigerated. Just before serving, combine the dressing ingredients and stir gently, then drizzle over the shepherd’s salad. Divide the salad among serving bowls and garnish. Serve with white bread.