Greek salad sous vide

Ingredients for 2 servings:

• 1 cucumber(s)
• 2 tsp balsamic vinegar, white
• 3 tsp sugar
• 2 sprigs of dill
• 1 large tomato(s)
• 200 g sheep’s cheese
• ½ onion(s), red
• 6 olives (Taggiasca olives)
• some olive oil, good

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Total time approx. 1 day 15 minutes

Salad with a twist

Peel the cucumber and cut into three pieces. Vacuum-seal the cucumber pieces with balsamic vinegar, sugar, and dill. Let them rest in the refrigerator for 24 hours. The next day, cut the cucumber into appropriate strips and place them in the center of the plate. Cut the feta cheese to the same size and place them on top of the cucumber. Then slice the tomato and place it on top of the feta cheese. Sprinkle a little pepper on the tomato. Finally, place the onion in thin strips on the tower. Garnish with the olives and drizzle with olive oil, if desired. Vacuum-sealing the cucumber gives it a much more intense flavor. It’s worth the time.