Cretan Autumn Salad

5 from 6 votes
Prep Time 20 minutes
Total Time 20 minutes
Course Dinner
Cuisine European
Servings 2 people


For the vegetables:

  • 1 small Cucumber
  • 2 medium sized Tomatoes
  • 3 leaves Red cabbage
  • 1 medium sized Paprika, green
  • 1 small Carrot

For the fruit:

  • 0,5 medium sized Pear, (see note)

For the dressing:

  • 2 tsp Salt
  • 2 tsp Sugar
  • 2 tbsp Vegetable rake, (see preparation)
  • 2 tbsp White wine vinegar, mild
  • 3 tbsp Olive oil, cold pressed
  • 1 tbsp Feta cheese

To garnish:

  • 4 tbsp Feta cheese
  • Pepper, black, fresh from the mill
  • Dill, fresh
  • Flowers and leaves


  • Wash and clean the vegetables and fruit. Peel the cucumber like a zebra, cut in half lengthways 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. Remove the grains and the light-colored partitions from the quartered bell pepper. Chop the quarters into 1 x 3 cm pieces. Peel and roughly grate the carrot.
  • Put all the vegetables in a large bowl, mix in the salt and sugar. Leave on for 10 minutes, then strain the mixture. Keep 2 tbsp of the vegetable rake, discard the rest.
  • Peel the pear, remove the core and cut pieces the size of a hazelnut. Mix the ingredients for the dressing. Mix in the fruit pieces and dressing just before serving. Distribute on the serving plates, crumble the feta over them, sprinkle with pepper and dill leaves, garnish, serve and enjoy.


  • Pome fruits, apples, pears and grapes are particularly suitable as fruits.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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