Tomato-Paprika Salad

Ingredients

• 200 g feta (45% fat in dry matter)
• 80 g seedless black olives
• 200 g cherry tomatoes (red, yellow)
• 70 g red onions (1 red onion)
• 5 tbsp olive oil
• 6 bell peppers (green, yellow, red)
• 2 sprigs Mint
• 0.5 lemon
• 2 tbsp white wine vinegar
• Salt
• Pepper
• 0.5 tsp honey

Instructions

1. 1.

   Drain the feta and olives. Wash, clean, and halve the tomatoes. Peel, halve, and slice the onion into thin rings.

2. 2.

   Oil a baking sheet with 1 tbsp of oil. Halve the bell peppers, remove seeds, wash, and place the halves skin-side up on the baking sheet. Slide under the preheated grill and cook at 200°C (convection: 180°C; gas: level 3) for about 20 minutes until the skins blister. Remove from the oven, cover with a kitchen towel, and let cool.

3. 3.

   Peel the bell peppers and cut into wide strips. Place them in a shallow dish. Distribute onions and tomatoes on top. Crumble feta over the mixture and sprinkle olives. Wash mint, shake dry, pluck leaves, and roughly chop. Squeeze lemon juice.

4. 4.

   For the dressing whisk 2 tbsp lemon juice with oil, vinegar, salt, pepper, and honey, then taste. Drizzle over the salad and serve garnished with mint.