Mediterranean salad with tomatoes, feta and olives

Ingredients for 2 servings:

• 650 g vine tomatoes
• 1 bell pepper(s), red
• 150 g olives, green e.g. with chili and garlic
• 180 g sheep’s cheese
• 8 tbsp extra virgin olive oil
• Balsamic vinegar, light
• Cream of balsamic vinegar
• Sea salt
• ½ bunch thyme
• 1 handful of basil leaves

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Wash the vine tomatoes, remove the stems, halve them, and cut the halves into 6 pieces. Wash the peppers, deseed them, and cut them into large, bite-sized pieces. Drain the feta and dice them. Halve the olives. Place everything in a large bowl. For the dressing, in a small separate bowl, drizzle the olive oil with a dash of white balsamic vinegar and add a good dash of Crema di Balsamico. Pluck the thyme from the stems and roughly chop, roughly tear the basil leaves, and add them to the bowl. Add salt to taste, stir well, and season to taste. Then pour the dressing over the vegetables and stir well. Season again halfway through. The salad tastes best when it has been in the fridge for a few hours. Serve with fresh baguette, ciabatta, or even crusty black bread. Note: The salad will keep in a sealable container in the fridge until the next day. A light, summery, and, above all, quick-to-prepare salad for hot summer days in the garden or on the balcony. It’s also perfect as a side dish to grilled food or when you have a few more guests over.