Greek Salad Viniferia Style

Ingredients for 4 servings:

• 800 g tomatoes, fully ripe
• 3 bell peppers, yellow or red
• 1 large cucumber(s), approx. 600 g
• 2 onions, red
• 300 g sheep’s cheese, spicy, firmer from the brine
• 150 g olives, black, with stones (then they are certainly not colored)
• 80 ml vinegar, lighter milder
• 100 ml olive oil, good Cretan single-variety
• 3 medium-sized garlic cloves, finely chopped
• 1 tbsp oregano, dried
• 1 tbsp samphire, chopped
• some sea salt, ground
• some pepper, black, freshly ground

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

Wash the tomatoes, peppers, and cucumber. Peel the onion, halve it, and slice it into thin half rings. Halve the unpeeled cucumber and slice it into half slices (not too thin). Deseed the peppers, quarter them, and cut them into thin strips. Halve the tomatoes, remove the stems, and slice them into half slices. Cut the feta cheese into small cubes. Combine everything in a large bowl. Vigorously mix the dressing made from finely chopped garlic, oregano, salt, fresh pepper, and vinegar. Slowly add the olive oil. Pour the dressing over the salad and mix gently. Let it sit for at least 1 hour. Serve with pickled peppers, if desired. Serve with flatbread and tzatziki. The serving size is based on a full meal. If served as a side dish with grilled dishes, it will certainly serve 6-8 people. No arguing about the original; let’s call it Viniferia style. I just didn’t get the recipe from Socrates.