Greek Tomato Salad

Whether it’s a Greek tomato salad or a farmer’s salad, moderate feta from sheep’s milk is a must for both. And especially for “Chorisstiki salssta”, the hearty farmer’s salad, the following applies: Do not cut the ingredients too small and use only the best cooled pressed olive oil for the dressing! Apropos: Both salads go very well with “kouloúria”, the crispy squiggles of unleavened white bread dough sprinkled with light sesame seeds.

1. remove the wedge-shaped stem of the tomatoes. Cut the fruit into slices and arrange on plates. Remove stem and seeds from peppers, cut flesh into rings. Peel and chop the onions. Cut the cheese into 1 cm cubes. Arrange onions, peppers, cheese, olives and anchovies on top of tomatoes.

Mix pepper, salt, vinegar and oil and pour evenly over the salad. Sprinkle with the parsley leaves and bring to the table.

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