Description
Knackige Paprika, süße Tomaten und aromatischer Dill vereinen sich mit cremigem Feta und würzigen Oliven zu einem farbenfrohen Sommersalat – frisch, saftig, würzig. Perfekt als Beilage zum Grillen.
Ingredients
Scale
- Dill
- 1 red bell pepper
- 250 g date or cocktail tomatoes
- 1 green bell pepper
- Salt and pepper
- 1 jar feta cheese with olives
- Olive oil (optional)
- Vinegar
- 1 yellow bell pepper
- 1 cucumber
- 2 large spring onions with greens
Instructions
- Thoroughly wash the red, green, and yellow bell peppers. Cut each pepper in half, remove the seeds and white membranes, and then dice the peppers into small, bite-sized cubes. Set aside.
- Peel the cucumber, then slice it in half lengthwise and cut each half into quarters. Dice the cucumber quarters into small, even pieces. Place the chopped cucumber into a large salad bowl.
- Wash the date or cocktail tomatoes thoroughly. Cut each tomato in half. Add the halved tomatoes to the salad bowl with the cucumber.
- Clean the spring onions and remove any wilted outer layers. Slice both the white and green parts of the spring onions into thin rings. Add the spring onion rings to the bowl with the other vegetables.
- Open the jar of feta cheese with olives. If the feta is in large pieces, cut or crumble it into bite-sized chunks. Pour the feta, along with the olives and any accompanying oil, into the bowl with the vegetables.
- Season the salad generously with salt and freshly ground black pepper. Add a good splash of vinegar and, if desired, drizzle with a little olive oil for extra richness.
- Wash and finely chop as much fresh dill as you prefer. Add the dill to the salad, adjusting the amount according to your taste.
- Gently but thoroughly mix all the ingredients in the bowl so the vegetables, feta, olives, and dressing are evenly distributed. Be careful not to break up the feta too much.
- Allow the salad to rest for at least 10–15 minutes at room temperature. This gives the flavors a chance to meld together and the vegetables to absorb some of the dressing.
- Serve the salad chilled or at room temperature. It pairs perfectly with grilled dishes or can be enjoyed on its own with fresh baguette or white bread.
Notes
This summer salad is highly versatile—feel free to add more fresh herbs or substitute vegetables according to your preference or what you have on hand. Using a high-quality vinegar and olive oil will elevate the flavor. Letting the salad sit for a while before serving is key to allowing the flavors to marry. It is ideal for BBQs but also works as a light main course or side dish. Serve with rustic bread for a complete meal.
- Prep Time: 10
- Cook Time: 20
- Category: Salatrezepte
Nutrition
- Serving Size: 4 Portionen
- Calories: 200-300
- Sugar: 3-8g
- Sodium: 300-600mg
- Fat: 13-20g
- Saturated Fat: 4-6g
- Carbohydrates: 15-25g
- Fiber: 4-8g
- Protein: 5-10g
- Cholesterol: 0-20mg
