Choriatiki

Ingredients for 1 servings:

• 5 m.-large tomato(s), quartered
• 1 small cucumber(s), finely diced
• 1 spring onion(s), finely chopped
• 1 tbsp parsley, flat, fresh, chopped
• 1 tbsp mint, chopped
• 1 tsp coriander, crushed
• 1 slice(s) bread(s), pita, toasted and quartered
• salt and pepper
• 1 tsp olive tapenade
• 100 g feta cheese made from sheep’s milk
• 1 tbsp Parmesan, finely grated
• 1 tbsp red wine vinegar
• ½ lemon(s), the juice
• 2 tsp condensed milk
• 2 tbsp olive oil
• 2 tbsp vegetable oil
• 2 tbsp natural yogurt

Instructions

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

Salad with feta dressing and pita bread

Arrange the tomato quarters, cucumber pieces, chopped spring onion, and pita pieces on a deep platter or plate. Sprinkle with parsley, cilantro, and mint. Season with salt and pepper. For the dressing, place the first five ingredients in a blender and blend until the cheese is creamy. Then slowly add the olive and vegetable oil. Stir in the yogurt. If the dressing is still too thick, add a little more natural yogurt. Spoon the dressing over the salad. Pour the olive tapenade over the salad. Note: I chose the olive tapenade from susa_ for this recipe. However, you can also buy it ready-made.