Greek farmer's salad "Matala"

Ingredients for 2 servings:

• 8 m.-large tomato(s), fully ripe
• 1 large onion(s), brown
• 1 m.-large tomato peppers, green
• 2 small green, slim, seedless cucumbers
• 2 tbsp capers
• 2 tbsp olives, green
• 2 tbsp olives, dark brown
• 8 tbsp extra virgin olive oil
• 3 tbsp red wine vinegar
• 3 tbsp red wine
• 3 tbsp water
• 15 g feta cheese
• 2 medium-sized garlic cloves, fresh, squeezed
• ½ tsp oregano, fresh or frozen
• ½ tsp rosemary, fresh or frozen
• 1 tsp black pepper, freshly ground
• 1 tsp salt or instant vegetable stock powder
• 1 tsp white sugar
• n. B. Grapes, light yellow, Greek, seedless
• 150 g feta cheese
• 2 m.-sized eggs

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

crunchy farmer’s salad Cretan style

Wash the vegetables. Remove the stems from the tomatoes, quarter them lengthwise, remove the green core, and cut the tomatoes into thirds crosswise. Quarter the onion lengthwise, snip off both ends, peel, and cut into approximately 5 mm thick slices, separating the rings. Quarter the tomato peppers lengthwise, remove the stems and seeds, and cut the quarters into approximately 5 mm wide strips. Trim both ends of the cucumbers and slice them crosswise into approximately 4 mm thick slices. Boil the eggs for 10 minutes until soft-boiled, let them cool, peel, and quarter them lengthwise. In the serving dish, arrange the tomatoes first, then half the onions, peppers, green olives, capers, brown olives, and cucumbers, one after the other. Repeat in this order. Garnish with grapes, feta cheese, and eggs. Just before serving, mix the 15g of feta cheese with the red wine vinegar and water, add the red wine and the remaining ingredients for the dressing and stir gently, then drizzle over the farmer’s salad.