Colorful Cretan cabbage salad Matala

Ingredients for 2 servings:

• 4 leaves of red cabbage
• 2 leaves of white cabbage
• 40 g carrot(s), coarsely grated
• ½ cucumber(s), green, slim, seedless
• 6 small tomatoes, fully ripe
• 1 small onion(s), brown
• 2 medium-sized garlic cloves, fresh
• 4 tbsp orange juice
• 1 tbsp dried Cretan salad seasoning mix
• 1 tsp thyme, fresh or dried
• 1 tsp oregano, fresh or dried
• 1 pinch(s) black pepper from the mill
• 1 tsp salt or vegetable broth, instant
• 2 tbsp white wine vinegar
• 4 tbsp extra virgin olive oil
• 60 g feta cheese, crumbly
• e.g. Dill, fresh
• n. B. Olives, brown, with stones
• n. B. Olives, green, stuffed

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

A crunchy autumn salad.

Wash or peel all vegetables. Remove the central stalks from the cabbage leaves and only use if they are not bitter. Chop the leaves and stalks into bite-sized pieces. Coarsely grate a carrot, quarter a cucumber lengthwise and slice crosswise into 4 mm thick slices. Take the last small tomatoes from the garden, quarter them lengthwise, remove the green and white stems, and halve the slightly larger ones crosswise. Quarter the small, brown onion lengthwise and slice crosswise into approximately 5 mm thick slices. Fan out the slices by hand. Crush in the garlic cloves. Gently mix the dressing ingredients in a small bowl; do not blend. Just before serving, drizzle over the salad, mix briefly, divide between serving dishes, garnish, and serve with a warm baguette.