Colorful salad with feta and bacon Thessaloniki

Ingredients for 2 servings:

• 4 m.-large tomato(s), fully ripe
• 1 small green, slim, seedless cucumber(s)
• 2 Pepper, red, long, mild
• 1 small carrot(s)
• 1 m.-sized onion(s)
• 2 m.-sized garlic cloves, fresh
• 50g bacon
• 50 g feta cheese
• 1 tsp salt
• 1 pinch(s) black pepper, from the mill
• 1 pinch(s) nutmeg, freshly grated
• 1 pinch(s) of cayenne pepper
• 1 tbsp, heaped salad herbs, dried, Greek
• 1 tsp sugar
• 3 tbsp orange juice
• 2 tbsp red wine vinegar
• 4 tbsp extra virgin olive oil
• n. B. almond sticks
• n. B. Olives, brown
• n. B. grapes, dark blue
• n. B. flowers and leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 23 minutes

Wash the vegetables and fruit. Quarter the tomatoes lengthwise, remove the green and white stems, and cut the quarters crosswise into thirds. Cut both ends of the cucumber, halve lengthwise, and cut crosswise into approximately 6 mm thick slices. Cut the peppers crosswise into approximately 6 mm thick slices, leaving the seeds. Peel and coarsely grate the carrot. Cut both ends of the onion, halve lengthwise, peel, and cut one half into small pieces. Quarter the other half lengthwise and cut crosswise into approximately 6 mm thick slices. Cut the bacon slices into thumbnail-sized pieces. Crumble the feta cheese slightly. Place the prepared vegetables, except for the finely chopped onions, in a sufficiently large bowl. Add the spices and mix. Stir 10 g of the feta cheese into the orange juice until smooth, then stir in the red wine vinegar. Heat the olive oil in a medium-sized pan, add the finely chopped onions, and cook until they begin to brown. Add the bacon and cook for about 2 minutes. Drizzle the vinegar mixture over the salad and pour the contents of the pan into the salad. Mix well, divide among the serving bowls, and top with the remaining feta cheese. Garnish and serve immediately.