Cretan tuna salad "Matala"

Ingredients for 2 servings:

• 1 small cucumber(s), slim, seedless
• 6 m.-large tomato(s)
• ½ onion(s)
• 2 medium-sized garlic cloves
• 20 g carrot(s) cut into julienne strips
• 2 tbsp dried herb mix (herb mix for salad, Greece)
• 6 black olives, pitted
• 1 can of tuna in oil, approx. 180 g
• 20 g feta cheese
• 6 tbsp orange juice
• 2 tbsp red wine vinegar
• 1 tsp honey, light
• 6 tbsp extra virgin olive oil
• 2 tsp, leveled vegetable stock powder
• n. B. Salt and pepper, black, from the mill
• e.g. Dill, fresh
• n. B. flowers and leaves

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

a colorful salad with a feta and olive oil dressing, served with fresh baguette

Wash the cucumber, cut off both ends, peel in a zebra pattern (leaving the green stripes), and cut crosswise into 8 mm thick slices. Wash the tomatoes. Remove the stems. Quarter the tomatoes lengthwise, remove the green and white core, and halve the tomatoes crosswise. Halve the onion lengthwise, cut off one end, peel, and roughly chop. Reserve the other half for another purpose. Cut off both ends of the garlic cloves, peel, and press through a garlic press. Wash a piece of carrot, cut off the bottom end, and peel it. Using a julienne slicer, cut the carrot into strings. Set aside 20 g. Place the prepared ingredients in a sufficiently large bowl. Sprinkle over the herb mix. Halve the olives lengthwise and add them. For the dressing, crumble the feta cheese and mix with the orange juice. Add the remaining ingredients and stir, but do not blend. About 6 minutes before serving, add the dressing to the salad and toss to combine. Season the salad with salt and pepper and transfer to a serving bowl. Add the tuna pieces and drizzle with the oil from the can. Garnish with the remaining ingredients. Serve the salad with baguette.