Cretan Farmer's Salad Heraklion

Ingredients for 2 servings:

• 6 m.-large tomato(s), red, fully ripe
• ¼ vegetable onion(s)
• 1 small green, slim, seedless cucumber(s)
• ¼ tomato pepper, red
• ¼ tomato pepper, green
• ¼ tomato pepper, yellow
• 1 Pepper, red, long, mild
• 1 small chili pepper(s), green, fresh or frozen
• 4 tbsp extra virgin olive oil
• 1 tbsp white wine vinegar
• 1 tbsp lemon juice
• 2 tbsp orange juice
• 2 tbsp white wine, dry
• 3 medium-sized garlic cloves, squeezed
• 3 tsp salad herbs, Greek, dried
• 1 tsp black pepper, freshly ground
• 1 tsp salt
• 1 tsp sugar, white, fine
• 6 slices white bread, toasted
• 60 g feta cheese
• n. B. Olives, brown, pitted
• n. B. flowers and leaves

Instructions

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

A recipe from the island’s capital. A special kind of vitamin boost in honor of Hercules, the city’s namesake.

Remove the stems from the washed tomatoes, quarter them lengthwise, remove the green core, and halve them crosswise. Quarter the onion lengthwise. Cut off both ends of one quarter, peel it, and cut into approximately 5 mm thick slices, separating the rings and halving the outer ones. Cut off both ends of the cucumber and slice it crosswise into approximately 4 mm thick slices. Cut out a quarter of each bell pepper, remove the stem and seeds, and cut it crosswise into thirds. Remove the stems from the red bell pepper, wash it, halve it lengthwise, remove the seeds and membranes, and cut the pod halves diagonally into approximately 1 cm wide pieces. Cut the small green chili crosswise into thin slices, leaving the seeds on and discarding the stem. Mix all the vegetable ingredients in a bowl, cover, and keep refrigerated. Just before serving, combine the dressing ingredients and stir gently, then drizzle over the farmer’s salad. Divide the salad among serving bowls, garnish, serve with toasted baguette and enjoy.