Ingredients:
4 large ripe tomatoes
1 cucumbers
1 large red onions or 1 large white onions
1 stalk celery
1/2 small eggplants
4 small fresh beetroots
1/2 lb Greek feta cheese
20 kalamata olives
1 tablespoon capers (optional)
oregano ( preferably fresh)
salt
pepper
wine vinegar
extra virgin olive oil ( preferably Greek)
Directions:
Slice the onion very thinly.
Mix with one tablespoon (sic!) salt and set aside for 10 minutes.
Knead the onion until it becomes transparent.
Then rinse in lots of water and drain.
Peel the cucumber.
Cut it and the tomatoes into large chunks.
Cut the celery and eggplant into smaller pieces.
Arrange nicely on four plates.
Grate the beetroots and put on top (mixing them with the rest would make the salad red).
Divide the cheese into four pieces and put on top of the beetroots.
Garnish with olives, capers and oregano.
Serve salt, pepper, vinegar and oil a part, so that everyone makes his own dressing.
Servings: 4
Time preparation: 15 min.
Time total: 15 min.