John Myers
Ingredients for 4 servings:
- 800 g tomato(s), aromatic
- 1 cucumber(s)
- 200 g olives, Kalamata
- 200 g feta cheese (original)
- 1 bunch parsley, flat
- oregano
- Olive oil, Greek, (extra virgin), good quality
Instructions
Working time approx. 20 minutes; Rest time approx. 15 minutes; Total time approx. 35 minutes
very tasty and fresh salad not only for summer
Peel the cucumber, halve it lengthwise, and scoop out the seeds with a teaspoon. Then halve it again lengthwise and then cut it into pieces roughly the same size as the tomatoes. Now place the tomatoes and cucumbers together on the platter and sprinkle the oregano over the tomatoes and cucumbers from above (so it’s evenly distributed). I can’t say how much oregano you should use, as tastes vary greatly, so start with a little and work your way up. Now mix the tomatoes and cucumbers again and let them stand for 15 minutes. The oregano will now distribute its flavor. In the meantime, unwrap the cheese and place it in a colander to drain. Do the same with the olives. Once the oregano has released its flavor, pour a generous amount of olive oil in a thin stream over the tomatoes and cucumbers and then mix it in (feel free to do this with your hands). Then tear (don’t cut!) the parsley leaves into coarse pieces and top the salad. Then crumble the feta cheese, also in chunks, over the parsley. Now scatter the olives on top. That’s it. Please only pick the parsley at the very end, as it tastes best fresh and loses its flavor very quickly. Some people might miss the acidity in the salad. Lemon juice would probably be the right choice, but I think it takes away from the salad’s authenticity. Serve with ciabatta and a good red wine, and then just enjoy.
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