Greek farmer's salad with bifteki

Ingredients for 2 servings:

• 250 g minced meat, mixed
• 1 egg(s)
• 1 tbsp flour
• 1 tbsp oregano, dried
• 1 tbsp thyme, dried
• some salt and pepper
• 1 tbsp olive oil for frying
• 1 cucumber(s)
• 2 tomatoes
• 1 bell pepper(s)
• 100 g olives, black
• 200 g sheep’s cheese
• 1 onion(s), red
• 1 onion(s), white
• 1 tsp oregano, dried
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar, lighter
• some salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Cut the cucumber into half slices. Dice the tomatoes and bell peppers roughly. Peel the onions and cut into coarse strips. Drain the olives well. Drain the feta cheese and cut into coarse cubes. Place all ingredients in a bowl and mix with the oregano, olive oil, balsamic vinegar, pepper, and salt. Let it sit in the fridge for a while. Meanwhile, knead the minced meat with the flour, egg, oregano, thyme, pepper, and salt until smooth and form into two flat patties. Sear in a pan with olive oil until very hot on both sides, then let it simmer over medium heat until just cooked through. Arrange the salad on plates and serve with a bifteki. Tip: If you particularly like garlic, add some chopped garlic to the minced meat for the bifteki.