Greek Shepherd's Salad

Ingredients for 6 servings:

• 500 g potato(s), waxy
• 500 g green beans
• 1 large onion(s), red, finely chopped
• 1 garlic clove(s), squeezed
• 1 cucumber(s), diced
• 1 bell pepper(s), red, diced
• 100 g olives, black, pitted
• 300 g feta cheese, diced
• 3 tbsp basil, roughly chopped
• salt and pepper
• 3 tbsp red wine vinegar
• 3 tbsp olive oil
• 100 ml vegetable stock

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

simple, super delicious and perfect for summer

Peel the potatoes and cut them into approximately 2 cm cubes. You can also use small new potatoes, which don’t need to be peeled; just wash them thoroughly and quarter them. Trim the ends of the beans, halve them depending on their size, and wash them. Place the potatoes and beans in a large pot of salted water and cook until tender. Rinse briefly in cold water, drain well, and place in a large salad bowl. Add the remaining ingredients up to the basil to the salad bowl and set aside briefly. Make the dressing from red wine vinegar, olive oil, and vegetable stock. Mix well and drizzle over the salad. Mix well and season to taste with salt and pepper. Tastes wonderful in summer and makes a great side dish for a barbecue, but also as a main course or starter.