After three scorching hot days, we had a crazy storm last night. bolts of thunder and flashes of lightning, intense (though quite small) hail and oversized, fierce raindrops
As a rule, I would say that we stick to salads alongside grilled meat or chicken. When it comes to salads though, nothing can draw tears from my eyes faster than what I like to call the “Restaurant Greek Salad”
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This recipe is from our mate Anja ( ) and you can find it in German there too. What makes this salad so special is that the finely chopped cabbage is then pressed to release water and this makes the cabbage softer and more delicious
