in Greece

Farmer's salad à la Crete

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Ingredients for 4 servings:

  • 1 large salad
  • 1 cucumber(s)
  • 2 bell peppers
  • 600 g beefsteak tomatoes
  • 2 large onions
  • 3 eggs, hard boiled
  • 1 bunch of parsley
  • 250 g sheep cheese, Greek
  • 150 g olives, black
  • 2 lemon(s), the juice
  • Salt and pepper, black from the mill
  • 6 tbsp olive oil
  • 2 tbsp oregano

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Tear apart the lettuce, wash it, and spin it dry. Peel the cucumber and cut it into large cubes. Trim, wash, and slice the bell peppers. Wash the tomatoes, cut them into eighths, and remove the stems. Place the lettuce and other vegetables in a large bowl. Peel and roughly chop the onions. Peel and quarter the eggs, wash and pick the parsley. Add everything to the bowl. Roughly crumble the cheese and spread it on top with the olives. Whisk together the lemon juice, olive oil, salt, and pepper to make a creamy marinade and pour it over the salad. Sprinkle with the oregano.

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Written by John Myers

Professional Chef with 29 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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