Fiery, crunchy, colorful salad

Ingredients for 2 servings:

• 2 small radishes, white
• 3 m.-large tomato(s), fully ripe
• ½ m.-sized cucumber(s)
• ¼ large tomato pepper, red
• ½ m.-sized onion(s)
• 1 small chili pepper(s), green
• 6 green olives, pitted, from the jar
• 2 slice(s) zucchini, sweet and sour pickled, see instructions
• 1 tbsp, leveled chicken broth powder
• ½ tsp black pepper, freshly ground
• 1 tbsp oregano, dried
• ½ tbsp thyme, dried
• 1 tsp rosemary, dried
• 1 pinch(s) of powder (sage powder)
• 1 tsp white sugar
• 3 tbsp orange juice
• 3 tbsp vinegar, from sweet-sour-hot pickled zucchini, see instructions
• 2 tbsp red wine vinegar
• 1 tbsp tomato paste
• e.g. Dill, fresh
• n. B. flowers and leaves
• 4 tbsp extra virgin olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Recipe from Lombok, Indonesia

Wash, trim, and peel all vegetables. Slice the radishes crosswise into approximately 3 mm thick slices. Quarter the tomatoes lengthwise, remove the green and white stems, and halve the flesh crosswise. Quarter the cucumber half lengthwise and slice crosswise into approximately 5 mm thick slices. Chop the tomato peppers into bite-sized pieces, roughly the size of the tomato pieces. Cut the onion half into thirds lengthwise and slice crosswise into approximately 5 mm thick slices, then fan them out. Slice the small green chili crosswise into thin rings, leaving the seeds and discarding the stems. Quarter the green olives lengthwise. Cut the zucchini slices into small cubes. Place all of the prepared ingredients in a large bowl. Sprinkle the seasonings over the top and mix well. Combine the dressing ingredients and stir into the salad. Divide the salad among serving bowls, drizzle with the olive oil, garnish, and serve with baguette slices. Note: The URL for “Sweet and sour pickled zucchini” can be found here: https://www.chefkoch.de/rezepte/3609281542701540/Zucchini-suess-sauer-scharf-eingelegt.html