Mediterranean cheese salad

Ingredients for 4 servings:

• 400 g feta cheese
• 2 cloves garlic
• 1 sprig(s) rosemary
• 2 sprigs of thyme
• 2 tbsp balsamic vinegar
• 2 tbsp red wine, dry
• some salt and pepper, black from the mill
• 1 pinch(s) of sugar
• 6 tbsp olive oil, cold pressed
• 1 green pepper
• 1 red bell pepper(s)
• 1 bell pepper(s), yellow
• 1 small cucumber(s)
• 5 tomatoes
• 1 onion(s), white
• 15 black olives, pitted
• 1 tbsp capers
• 3 sprig(s) basil, preferably red
• 5 stalks parsley, flat

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Cut the feta cheese into cubes about 1 1/2 cm in size. Peel and finely dice the garlic cloves. Rinse the rosemary and thyme and pat dry. Mix the balsamic vinegar with red wine, a little salt, plenty of pepper, and a pinch of sugar. Once the salt and sugar have dissolved, whisk in the olive oil. Remove the stems, seeds, and diaphragms from the peppers and cut into tiny cubes or strips. Add to the marinade and mix with the feta cheese, garlic, and herb sprigs. Cover and let marinate in the refrigerator for 3-4 hours or overnight. Remove the stems, seeds, and diaphragms from the peppers, wash, dry, and cut into diamond-shaped pieces. Wash the cucumber, peel if necessary, halve lengthwise, and scrape out the seeds, then cut into strips. Wash the tomatoes, remove the stems and seeds, and cut into wedges. Peel the onion and dice it not too finely. Drain the olives and capers. Rinse the basil and parsley and pat dry. Set aside the smaller basil leaves, slice the larger ones, and chop the parsley. Remove the rosemary and thyme from the cheese mixture. Mix all the prepared ingredients, except the basil leaves, into the cheese and let the salad marinate for another 30 minutes. Season with pepper and balsamic vinegar, if desired, and sprinkle with basil leaves and strips.