Greek Farmer Salad

This salad goes best with Flatbread Greek style and a chilled Rosé

Attention! It tastes best if you make it the day before and put it in the fridge.

This is a tasty salad for hot summer days

Ingredients (for 2 to 3 persons) Approx. 15-20 black Kalamata olives (with stone) and 10 green olives (without stone). The Kalamata (they have the stone) are simply the best. 4 or 5 green mild Peperoncini 1/2 small onion 1 or 2 cloves of garlic 275 g feta cheese 100 rocket salad (small w/o big stems that you'd cut off) to 150 g (larger) rocket salad 5 small tomatoes 1/2 bell-pepper, red 4 Tbsp white wine vinegar 15 to 17 Tbsp good olive oil salt, black ground pepper
Preparation To mix all ingredients, taka a large bowl: break the feta cheese into small pieces. Cut the rest into small pieces - if you want, you can cut the olives, too (I don't).
Mixing the ingredients Add all the ingredients to the bowl with the feta cheese. Pour the vinegar and the olive oil over it, mix it well with a spoon, then add salt and pepper to your liking. The whole thing must then be put in the fridge for at least 1 hour (the longer the better).