Small Salad with Colorful Vegetables

5 from 3 votes
Prep Time 15 minutes
Rest Time 5 minutes
Total Time 20 minutes
Course Dinner
Cuisine European
Servings 1 people


  • 1 Handful Cocktail vine tomatoes
  • 1 /4 Teil Red peppers, grated
  • 0,25 Piece of a whole Cucumber salad
  • 1 small Red onion finely sliced
  • 1 small Black pitted olives (marinated in olive oil)
  • 1 whole Plum red
  • 1 half a slice Manuri cheese from Greece (thick slice)
  • 1 Teaspoon. Powdered sugar
  • Vanilla, salt and pepper from the mill
  • Ressi vinegar from the region
  • Oil from the olives as desired



  • The first thing I do is grate the red onion. (Don't worry, it won't get bitter, because I have a 3-blade slicer and it slices everything very thinly. Then I sprinkle the powdered sugar over it and let it steep. This makes them even milder and more digestible.
  • Then 1/4 I cut the small tomatoes, slice the paprika, the lettuce cucumber (little tip) I cut 3 times the length on the cut surface and then across it I get small slices. My Manuri, it's a thick slice that I cut in the middle, then halve again and then break or cut into small pieces. So now mix everything, I still had some dressing left and I added it. But it doesn't have to be because, according to my mother's advice, the tomatoes give off so much acid that no more acid is needed. Except for my beloved "Ressi vinegar" that is the stunner.
  • Let the whole thing steep, then I add the black olives and the memory of my mom in Greece is ready.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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