Serves : 4 to 6
Preparation time: 15 minutes
2 Lebanese cucumbers, cut diagonally
1 small red onion, thinly sliced (placed in cold water to soften)
1 green pepper (Cubanelle), in thin rings
125 ml (1/2 cup) Kalamata olives
4 ripe tomatoes, in wedges
Fleur de sel
30 ml (2 tablespoons) red wine vinegar
125 ml (1/2 cup) extra virgin olive oil
Peppermint, finely chopped
Fresh ground black pepper
Feta cheese, sliced or crumbled
— In a bowl, combine cucumbers, onion, green pepper and olives. Top with the tomatoes. Salt generously and set aside for
10 to 15 minutes. The salt on the tomatoes will produce juice which, when mixed with olive oil, will create a tasty vinaigrette called «zoumi» in Greek. Add wine vinegar, olive oil and lots of fresh mint. Garnish with feta cheese. Add pepper and toss.
FINALE — Good crusty bread is a must to enjoy this salad.
TRICK — Use ripe tomatoes for a succulent and tasty salad.
NOTE — A great classic of traditional Greek cuisine.