Cretan farmer's salad with potatoes, eggs and fruits

Ingredients for 4 servings:

• 500 g potatoes, waxy
• 4 m.-sized eggs
• 2 m.-large tomato(s), fully ripe
• 1 m.-large onion(s), brown
• 2 tbsp parsley leaves, fresh or frozen
• 1 m.-large salad cucumber(s), slim, seedless
• 20 olives, dark brown
• 40 g feta cheese, shredded
• 6 tbsp extra virgin olive oil
• 3 tbsp red wine vinegar
• 6 tbsp orange juice
• n. B. Salt and pepper, black, freshly ground
• e.g. oregano
• 15 g feta cheese, shredded
• e.g. pistachio kernels
• n. B. Grapes, light yellow, sweet, seedless

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Arrange all of the ingredients, as they will be prepared below, among 4 serving bowls. Hard-boil the eggs and allow to cool in cold water. Wash the potatoes and boil them in their skins. Allow to cool thoroughly, peel them, and cut into 1.5 cm cubes. Halve the onion lengthwise, snip off both ends, peel them, halve each half lengthwise, and cut these crosswise into slices approximately 2 mm thick. Wash the tomatoes, remove the stalks, quarter them lengthwise, remove the green core, and halve them crosswise. Wash and roughly chop the fresh parsley leaves. Wash the cucumber, snip off both ends, do not peel, halve them lengthwise, and cut them crosswise into slices approximately 6 mm thick. Add the olives whole. Peel the eggs and quarter them lengthwise. Crumble the feta cheese over the salad. For the dressing, dissolve the feta cheese in the orange juice. Combine all dressing ingredients with a teaspoon (do not blend) and drizzle over the salad just before serving. Garnish with white bread and serve at room temperature. Recipe source: Mr. Olympios, Armonia Hotel, Crete.