Shepherd's salad

Ingredients for 4 servings:

• 1 cucumber(s)
• 2 yellow bell peppers
• 4 m.-sized tomatoes
• 1 jar beans, white, thick, approx. 250 g
• 200 g sheep cheese, I use Bulgarian, it is very spicy
• 120 g green olives, pitted
• 1 large onion(s), red
• 2 cloves garlic
• 1 tbsp vinegar
• 4 tbsp olive oil
• 1 tsp sea salt
• 2 tsp pepper, green, from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the peppers in half, remove the white pith and seeds, wash, and cut into strips. Rinse the tomatoes and cucumber, cut the tomatoes into eighths, cut the cucumber lengthwise and then into 1 cm slices, removing the seeds with a spoon if necessary, and finely chop the garlic. Gradually add all the ingredients – cucumber, peppers, tomatoes, broad beans, garlic, and olives – to a large salad bowl, season with salt and pepper, drizzle with vinegar and oil, and mix well. Cut the onions into wafer-thin slices. Cut the feta cheese into 1 1/2 cm cubes, sprinkle over the salad, then add the red onion rings and carefully mix together.