Spanish vegetable salad

Ingredients for 4 servings:

• 2 m.-sized onion(s)
• 2 garlic cloves
• 2 bunches of parsley
• 4 tbsp vinegar
• 8 tbsp oil
• 1 tsp salt
• 1 tsp, levelled pepper, black
• 6 small tomatoes, firm
• 1 red bell pepper(s)
• 1 bell pepper(s), green
• 1 gr. can/n broad beans
• 1 small can of peas
• 16 olives stuffed with peppers
• possibly sheep’s cheese, diced

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Serve as a side dish to fish and meat, or as a starter with white bread

Finely chop one onion and garlic. Finely chop the parsley. Mix the onion, garlic, parsley, vinegar, oil, salt, and pepper to make a marinade, then cover and let stand until the vegetables are chopped. Cut the second onion into half rings. Wash the tomatoes and quarter or eighth, depending on their size. Wash and trim the peppers and slice them into strips. Drain the beans and peas. Slice the olives fairly thinly. Place the vegetables in a large bowl, pour the marinade over them, and toss gently. Cover and let the salad stand for 1 hour. Toss lightly again before serving. If desired, add feta cheese (finely diced).