What I like about this salad its the freshness that comes from the peaches added to the tanginess of the white wine vinegar. It is also very colorful and a treat to the eyes. Even though it can be eaten by itself in a warm summer evening, it is perfect as a side in a BBQ. Vegetarian friendly, though not in the picture.
Source
This recipe was nicked from this recipe book, so all credits go to Tim Mälzer (a famous TV chef in Germany).
Variations
- As per usual, once I messed up the grocery shopping, so instead of the tomatoes I got a cucumber, and instead of the green pepper I got a red. Went ahead and made the salad with these ingredients and it worked. I still prefer the tomatoes for this salad though.
- Servings: 2 as a main dish or 3-4 as a side
- Prep Time: 20 minutes
- Rest Time: 10 minutes
- Total Time: 30 minutes
Ingredients
- Feta cheese: 150 grams
- Onions: 1
- Green bell pepper: 1
- Yellow bell pepper: 1
- Tomatoes: 4
- Peaches: 2
- Olive oil: 6 tablespoons
- White wine vinegar: 3-4 tablespoons
- Black pepper: to taste
- Sea salt: to taste
- Sugar: a pinch
Directions
- Peel the onion, de-seed the bell peppers and the tomatoes, and remove the core from the peaches. Cut everything, including the Feta in small pieces.
- In a bowl, Mix the onion, peaches, peppers and tomatoes with the olive oil, vinegar, salt, black pepper and sugar. Let it marinate for 10 minutes.
- Check the salad for taste and add the Feta.
- Serve.