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Categories:
tomatoes cucumber red onions celery eggplant beetroots Feta cheese olives capers oregano salt pepper wine vinegar extra-virgin olive oil
Viewed: 85 - Published at: a year agoIngredients
- 4 large ripe tomatoes
- 1 cucumber
- 1 large red onions or 1 large white onion
- 1 stalk celery
- 1/2 small eggplant
- 4 small fresh beetroots
- 1/2 lb Greek feta cheese
- 20 kalamata olives
- 1 tablespoon capers (optional)
- oregano (preferably fresh)
- salt
- pepper
- wine vinegar
- extra virgin olive oil (preferably Greek)
Method
- Slice the onion very thinly.
- Mix with one tablespoon (sic!) salt and set aside for 10 minutes.
- Knead the onion until it becomes transparent.
- Then rinse in lots of water and drain.
- Peel the cucumber.
- Cut it and the tomatoes into large chunks.
- Cut the celery and eggplant into smaller pieces.
- Arrange nicely on four plates.
- Grate the beetroots and put on top (mixing them with the rest would make the salad red).
- Divide the cheese into four pieces and put on top of the beetroots.
- Garnish with olives, capers and oregano.
- Serve salt, pepper, vinegar and oil a part, so that everyone makes his own dressing.
