Cretan Autumn Salad

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

Ingredients
 

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

Instructions
 

  • 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.

Annotation:

  • Pome fruits, apples, pears and grapes are particularly suitable as fruits.

Leave a Comment

Your email address will not be published.

Rate this recipe




Scroll to Top