Greek tomato salad

Ingredients for 6 servings:

• 1 piece(s) ginger, approx. 2 cm
• 40 g pine nuts
• 300 g peach(s), fully ripe
• 1 small shallot(s)
• 100 g feta cheese
• 3 thin spring onions
• 4 large beefsteak tomatoes
• 80 g olives, black, from the fresh counter
• 1 m.-sized orange(s) (juice orange)
• 1 tsp sugar
• 1 pinch of salt
• 1 pinch(s) of pepper
• 1 tsp rosemary, dried
• 1 tbsp extra virgin olive oil
• 2 tbsp fruit vinegar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

a summer salad with a fruity note

Bring a saucepan of water to a boil. Score the peaches opposite the stem with a knife and place them in the boiling water for about 30 seconds. Then remove them and peel off the skin. Halve them, remove the pit, and cut the peach halves into strips and then into smaller cubes. Gently roast the pine nuts in a dry pan. Bring water to a boil in a second saucepan and add the tomatoes. As soon as the tomato skin bursts, remove the tomatoes and peel them off. Halve the tomatoes and discard all the seeds and liquid. Cut the tomatoes into strips and then into chunks. Wash the spring onions and slice them into thin rings, as well as the black olives. Peel the shallot, peel the ginger, and chop both ingredients into fine cubes. Cut the feta cheese into small cubes or crumble it into chunks. Place all the salad ingredients and the feta cheese in a bowl and mix gently. For the dressing, grind the rosemary in a mortar and pestle and squeeze the juice from the orange. Mix the juice with 1 teaspoon of sugar and season with a pinch of salt, the ground rosemary, and pepper. Add 2 tablespoons of fruit vinegar and 1 tablespoon of olive oil, mix thoroughly, and toss the dressing with the salad. Let it sit in the refrigerator for about 1 hour and serve chilled.