Greek Farmer's Salad Heraklion

Ingredients for 2 servings:

• 2 m.-large tomato(s), fully ripe
• 1 small green, slim, seedless cucumber(s)
• ½ tomato pepper, green
• ½ tomato pepper, red
• 1 Pepper, red, long, mild
• 2 slice(s) watermelon(s), red
• 4 tbsp tomato juice
• 60 g orange juice
• 2 m.-sized garlic cloves, fresh
• 40 g feta cheese
• 2 pinches of black pepper, freshly ground
• 1 tsp chicken broth powder
• 1 tbsp herb mix, Greek
• 1 ½ tbsp red wine vinegar, mild
• 4 tbsp extra virgin olive oil
• 1 small carrot(s)
• 4 black olives, pitted
• 60 g feta cheese
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Total time approx. 45 minutes

A mixed salad that tastes particularly fresh and juicy thanks to the watermelon.

Wash the vegetables and fruit and chop into bite-sized pieces. Cut the peppers diagonally into approximately 8 mm thick slices. Halve the olives lengthwise. Arrange all ingredients in a bowl. Peel the carrot, slice it into julienne strips, and sprinkle over the salad. Place the liquid ingredients for the dressing in a bowl, add the garlic cloves, crumble in the feta, and grind the pepper. Mix with a spoon, but do not blend. Set the salad and dressing aside in a cool place. About 15 minutes before serving, drizzle the dressing over the salad, garnish, and serve chilled. Serve with fresh, warm baguette.