Baguette à la Grecque
Bernard Muscat's wine recommendation: a medium-bodied red wine that does not overpower the food and with no oak - Medina Vineyards (Emmanuel Delicata).
For 2 people, you will need:
A long baguette, two or three tomatoes (deseeded and diced), black pepper (freshly ground), a small cucumber (peeled, deseeded and diced), a green pepper (deseeded and diced), half a red onion (diced), 150g of soft feta cheese (crumbled), one clove of garlic (chopped very finely or minced), 80g of Kalamata olives (sliced), three tablespoonfuls of extra virgin olive oil, a few lettuce leaves (washed and dried).
Mix together the vegetables, olives, feta cheese and garlic. Pour in the olive oil and grind on some black pepper. Mix thoroughly and leave the mixture to stand for a few minutes for the flavours to infuse. Meanwhile halve the baguette along the length and line it inside with lettuce leaves. Spoon the mixture over the leaves, close and serve.
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