Greek Shepherd's Salad Kalamata

Ingredients for 2 servings:

• 6 small tomatoes, fully ripe
• ¼ large vegetable onion(s), brown
• 1 small cucumber(s)
• ½ tomato pepper, green
• 30 g carrot(s)
• 1 Pepper, red, long, mild
• 8 olives, dark brown, pitted
• 1 small chili pepper(s), green
• 2 tbsp salad herbs, Greek, dried
• 3 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar
• 2 tbsp orange juice
• 20 g feta cheese
• 2 medium-sized garlic cloves, squeezed
• ½ tsp rosemary, fresh or frozen
• ½ tsp black pepper from the mill
• 1 tsp chicken broth powder
• 1 tsp sugar
• 50 g feta cheese
• 4 olives, brown, pitted
• e.g. Dill, fresh
• n. B. flowers and leaves
• 4 slice(s) white bread, toasted, as a side dish

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

a fresh, crisp salad from Kalamata

Wash the vegetables. Remove the stems from the tomatoes, quarter them lengthwise, and remove the green core. Halve the quarters crosswise. Quarter the onion lengthwise, trim 1/4 at each end, peel, and cut crosswise into approximately 5 mm thick slices, separating the rings. Trim both ends of the cucumber, cut lengthwise, remove any seeds, and slice crosswise into approximately 4 mm thick slices. Quarter the green tomato pepper lengthwise, remove the stem and seeds, and halve two quarters lengthwise and cut crosswise into approximately 2 cm wide strips. Trim both ends of the carrot, peel, and cut crosswise into approximately 2 mm thick slices. Cut the chili pepper diagonally into approximately 1 cm wide pieces. Leave the seeds and discard the stem. Halve the olives lengthwise. Thinly slice the small green chili crosswise, leaving the seeds and discarding the stem. Combine all the vegetable ingredients in a bowl and keep refrigerated. Just before serving, gently mix the dressing ingredients, then drizzle over the shepherd’s salad. Divide the salad among serving bowls, garnish, and serve with toasted white bread.