My farmer's salad – almost from Greece

Ingredients for 6 servings:

• 1 cucumber(s)
• 1 bell pepper(s), yellow
• 1 bell pepper(s), red
• 200 g feta cheese
• 1 handful of black olives (if desired)
• 1 handful of green olives (if desired)
• 10 cherry tomatoes
• 1 bunch parsley, fresh
• 2 cloves garlic
• 5 cl balsamic vinegar
• 5 cl olive oil
• 1 pack of Mediterranean-style frozen herbs
• 1 tsp oregano
• 1 tsp rosemary
• 1 tsp marjoram
• 3 tbsp paprika powder
• 1 tbsp salt
• 1 tbsp mustard
• 2 onions, red

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

with lots of garlic

Peel the cucumber and trim the bell peppers. Cut them into appetizing little cubes along with the feta cheese. Wash and quarter the cherry tomatoes. Peel the red onions and slice them into rings. Roughly chop the parsley (really just roughly). Place everything in a large bowl and mix. Now add the olives. Pour the balsamic vinegar into a sealable container (I always use an old mason jar). Peel and press the garlic, and add it. Add all the herbs and spices, including the mustard, to the vinegar. Then close the jar and shake well. Add the olive oil—but only last—and shake and shake again. This creates a really thick salad dressing. Pour the dressing over the salad, stir well, and serve. I’ve made this salad several times for picnics or as a side dish for barbecues. It keeps in the fridge for two or three days. We always dip the dressing in bread.