tomato salad

Ingredients for 4 servings:

• 500 g tomatoes
• 1 Pepper
• 2 tbsp black olives (pitted)
• 150 g sheep’s cheese
• 6 anchovy fillets in oil (jar)
• 1 tbsp vinegar (white wine vinegar)
• 4 tbsp olive oil
• salt and pepper
• 1 tbsp oregano
• 1 tbsp capers

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with sheep’s cheese, anchovies and olives

Slice the tomatoes. Cut the peppers lengthwise, remove the seeds, and cut into thin rings. Quarter the olives. Roughly dice the feta cheese. Drain the anchovies on kitchen paper and break them up slightly. For the dressing: Mix the vinegar, salt, and pepper. Whisk in the olive oil. Rinse the oregano, pat dry, and roughly chop the leaves. Mix the tomatoes, feta cheese, peppers, capers, anchovies, and olives. Fold in the dressing. Let stand for about 30 minutes.