- 3 reife Tomaten
- 1 rote Zwiebel
- 1 grüne Paprika
- 100 g Kalamata-Oliven
- 200 g Schafskäse am Stück
- 4 EL Olivenöl
- 1 EL Rotweinessig
- 1 TL getrockneter Oregano
- Salz und Pfeffer nach Geschmack
- Use ripe, fresh tomatoes and crisp cucumber for the best flavor.
- Choose good-quality feta and extra-virgin olive oil for an authentic Mediterranean taste.
- Cut the vegetables into generous chunks rather than small pieces.
- Add the feta and olives just before serving.
- For the best flavor, let the salad rest for 5–10 minutes after adding the dressing.
- Serve immediately as a light lunch, appetizer, or side dish.
