For 3 (or 2 if you don’t mind not being able to move for some time)

4 red paprikas
4 tomatoes
ca. 2/3 cucumber (long)
1 onion
ca. 150g feta
red wine vinegar
olive oil
salt,pepper

roast paprika in oven, turning it from time to time. Skin it, remove the seeds. Dice everything diceable. Mix. Add ca. 1 Tbsp vinegar. Olive oil, pepper, salt to taste. That’s it.

Now the implementation details, that make the difference:

1. Have tomatoes, cucumber, onion and feta in the fridge.
2. Paprika - 250C for 30 minutes. Then the skin should come off easily. Putting it into a covered bowl after taking it out of oven, should do the trick too.
3. When paprika is diced, dice cucumber and add it. Warmish tomatoes are irritating. cucumber will cool paprika slightly before it happens. Now dice and add rest of the things. Putting things in the fridge for a while would help as well, just that it’s too much stress for the salivary glands.
4. Smooth, creamy feta is not the one to use. It should be rather solid. You should be able to dice it, not make feta-crumbs, nor a bread-spread.
5. Garlic spoils the whole thing. If you are tempted to add it, don’t. Or add a lot of garlic, don’t add feta, add some bread, maybe some herbs and make gazpacho instead. Ingredients are more or quite similar anyway.
6. Baguette would make a great companion.

Some time ago I made a list of topics I felt I shouldn’t write about. These things hold valid, due to my family’s privacy, non-disclosures, or my general lack of willingness to write political rants. Basically thus I got rid of most of potential topics. Yet everything is not lost. I’ll write about what goes into my nice little WMF pots and what’s happening with their cupboard companions. It’s recipe time!