this week is salad-week, so let’s start with the first of three recipes. It’s a field salad with oranges and Feta, a Greek cheese. It’s fruity, crunchy and just perfect for the summer.
what you need:
field salad as much as you want
100g of Feta
5-10 cherry tomatoes
1 spring onion
seeds for the topping
for the dressing:
2 tbsp olive oil
1 tbsp orange juice
1 tsp vinegar
First, give the salad and the cherry tomatoes a good wash and put the salad into a bowl or on a plate. Cut the cherry tomatoes into halves.
For fileting the orange cut away the top and bottom. Then put the flat side on the cutting board. Now you can peel it from the top to the bottom with a knife. The next step sounds a little tricky first but after the second filet you will have figured out how it works. You can see the skin between the filets and right next to it make a cut, left and right. There you have your orange-filets.
Slice the spring onion and add as much as you like into the salad bowl.
The next step is to cut the Feta into cubes.
Add the tomatoes, orange filets, and the Feta cubes to the salad, as well.
Take a separate little bowl to mix all ingredients for the dressing together and pour it over the salad. For the perfect finish sprinkle some seeds over the salad.
Have a nice and tasty day,