Mixed Cretan salad platter

Ingredients for 2 servings:

• 2 m.-large tomato(s), fully ripe
• 1 small green, slim, seedless cucumber(s)
• ½ m.-large tomato peppers, green
• ½ m.-large tomato peppers, red
• ½ m.-large onion(s), red
• 14 green beans
• 20 grapes, white, seedless
• 4 tbsp tomato juice
• 60 g orange juice
• 3 m.-sized garlic cloves, fresh
• 30 g feta cheese
• 2 pinches of black pepper, freshly ground
• 1 tsp chicken broth powder
• 1 tbsp herb mix, Greek
• 1 ½ tbsp red wine vinegar, mild
• 2 tbsp sour cream
• 1 tbsp spice brine from the olive jar
• 4 tbsp extra virgin olive oil
• ½ small carrot(s)
• 6 black olives, pitted
• 70 g feta cheese
• 2 tbsp chives, fresh or frozen

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Total time approx. 45 minutes

Wash the vegetables and fruit and chop into bite-sized pieces. Blanch the green beans for 3 minutes. Halve the olives lengthwise. Arrange all ingredients in a bowl. Peel the carrot, slice it into julienne strips, and sprinkle over the salad. Place the liquid ingredients for the dressing in a bowl, add the garlic cloves, crumble the feta, and grind the pepper. Mix with a spoon, but do not blend. Set the salad and dressing aside in a cool place. About 15 minutes before serving, drizzle the dressing over the salad, garnish, and serve chilled. Serve with fresh, warm baguette.