Description
A simple and easy-to-prepare salad we do quite often in summer: a simple Greek-ish Salad. Classic but also not classic. We love it!
Ingredients
For the salad:
4–5 small red radishes, halved
1 green bell pepper, cut into pieces
1/2 cucumber, cut into pieces
5.3 oz. (150g) cherry tomatoes
1 red onion, in wedges
4–5 golden peppers* (in brine), cut in half lengthwise
7 oz. (200g) feta (or shepherd’s cheese), diced
3.5 oz. (100g) Kalamata olives*, pitted
For the dressing:
3 tbsp. extra-virgin olive oil
1 tbsp. white balsamic vinegar*
1 tsp. dried oregano
some chopped dill
salt, pepper
Instructions
1. Wash and dry the veggies. Remove the green stems from the radishes and cut them in half. Remove the seeds from the bell pepper and cut it into small pieces. Cut the cucumber into (not too) small pieces. Cut the cherry tomatoes in half. Peel the red onion and cut it into wedges. Cut the golden peppers in half lengthwise and dice the feta. Add everything (including the olives) to a large bowl and set aside.
2. For the dressing mix olive oil, balsamic vinegar, dried oregano, and dill in a small bowl. Season well with salt and pepper. Pour the dressing over the salad and mix to combine. Let the salad sit for about 10 minutes before serving. Serve with some fresh bread on the side.
Notes
If you make the salad »to go« for lunch, for example, add the dressing into the container you want to use first and add the salad on top. About 10 Minutes before you are going to eat, mix everything and let the salad sit, so the dressing and salad ingredients can get to know each other better.