Recipe: Tomato, Cucumber and Feta Tartare

1- Peel and seed the cucumber, cut into dice, put in a container, sprinkle with coarse salt, cover with plastic wrap and refrigerate

2- Cut the peeled and seeded tomatoes into small dice, cut the feta into dice, peel and cut the onions into brunoise.

3- Mix the olive oil, balsamic vinegar, lemon juice and Worcestershire sauce plus a dash of tabasco, season with salt and pepper and add the chopped marjoram.

4- Rinse and drain the cucumber dice.

5- Plating: at the bottom of the verrine, place a layer of tomato dice, add a few drops of vinaigrette, then place a layer of onion brunoise, then a layer of cucumber, vinaigrette and continue with a layer of feta, repeat the operation until the glass is full.
Decoration suggestions:
a tomato dice and a feta dice threaded on a spaghetti browned in the oven, a marjoram leaf, or even whipped cream with spinach.
Tip: prepare a little in advance and store in the refrigerator, it will only taste better, serve very cold.