Cretan Autumn Salad Heraklion

5 from 5 votes
Prep Time 20 mins
Total Time 20 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 61 kcal

Ingredients
 

For the vegetables:

  • 1 small Cucumber
  • 2 medium sized Tomatoes
  • 3 leaves Red cabbage
  • 1 small Paprika, red
  • 1 small Paprika, green
  • 1 small Carrot
  • 0,5 medium sized Onion, brown
  • 1 medium size Apple

For the dressing:

  • 2 medium sized Cloves of garlic, fresh
  • 2 tbsp Feta cheese
  • 2 Pinches Salt
  • 4 tbsp Orange juice
  • 2 tbsp Red wine vinegar, mild
  • Olive oil, cold pressed

To garnish:

  • 80 g Feta cheese
  • 1 Egg, size M
  • Pepper, black, fresh from the mill
  • Sprigs of dill, fresh

Instructions
 

  • Hard-boil the egg, quench, peel and cut in half crosswise. Wash and clean the vegetables and fruits. Peel the cucumber zebra-like, cut in half lengthways, remove any seeds and cut across into approx. 4 mm thick slices. Quarter the tomatoes, remove the green and white stem and cut the quarters in half crosswise.
  • Cut the red cabbage into strips and cut them to a maximum of 4 cm. Quarter the peppers lengthways, remove the grains and the light-colored partitions. Chop the quarters into 1 x 3 cm pieces. Peel and roughly grate the carrot. Halve the vegetable onion lengthways. Cap one half at both ends, peel and roughly cut into small pieces. Peel the apple, cut in half lengthways, remove the core, halve in half lengthways and cut across into thin slices.
  • For the dressing, cap, peel and squeeze the garlic cloves at both ends. Mix with the ingredients from feta cheese to white wine vinegar and add to the salad just before serving and mix. Spread the salad on the serving plates and garnish. Serve with olive oil in the bottle and baguette slices in the basket and enjoy.

Nutrition

Serving: 100gCalories: 61kcalCarbohydrates: 14.4gProtein: 0.3g

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