Chorio or Greek salad

Ingredients for 3 servings:

• 5 vine tomatoes
• 3 bell peppers, colored
• 2 cucumbers and a gherkin, if available
• 2 onions, 1 red, 1 white
• 1 feta cheese
• 1 few sprigs of oregano
• olive oil
• n. B. Olives, green and black
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

in the style of Greek farmer’s salad, only slightly modified

Marinate the diced feta (it has to be really good!) in first-class olive oil with freshly picked oregano for 1-2 hours. Cut the peppers into strips, the tomatoes into chunks, the cucumbers into not-too-thin slices, and the onions into thin slices. Use two different types of cucumbers if possible, but this isn’t necessary. Place all the vegetables either in a large bowl or divide them between serving plates. Drizzle generously with olive oil and season with oregano, salt, and pepper. Finally, scatter the marinated feta cheese and olives on top. Add white balsamic vinegar, so everyone can decide how they like it—but the natural acidity of the tomatoes makes vinegar unnecessary. Also serve white bread for dipping, perhaps a paste made from feta cheese and hot peppers, and a small plate of fresh basil. A cold beer goes perfectly with the dish.