Greek salad; 5 delicious traditional recipes

Greek salad - 5 very tasty traditional recipes

Greek salad is known all over the world; its unforgettable taste is incomparable to any other. In Greece it is called “choreatics”, which means “village”, and all because it consists of such goods that farmers have in abundance every day.

The most important ingredient in this dish is feta - a soft cheese made from sheep's milk, currently considered Greek. The cheese is rich in calcium and iron, which has a positive effect on the cardiovascular system. It is very popular in all Mediterranean countries and is an indispensable element.

Production features include coarsely chopped vegetables, feta cheese, olives and olive oil. That is why this dish is rich in various vitamins and microelements, not least a very tasty salad with crab sticks. Now it is an integral part of the festive table, it is loved and appreciated all over the world.

Greek salad - Traditional step-by-step recipe

The key to a successful salad is the freshest vegetables, high-quality pitted olives, and good olive oil. Due to its own unique taste properties, it has become very famous. It has a huge number of varieties and is prepared differently depending on the region. So, we start making!

Ingredients:

Tomatoes - 3 pcs.
Cucumbers – 5 pcs (small size)
Bell pepper – 2 pcs.
Onions – 1 pc.
Feta – 250 gr
Olives - to taste
Olive oil – 5 tablespoons
Lemon juice 1 tbsp. spoon
Salt, pepper and oregano - to taste.

Manufacturing method:

1. First, prepare all the necessary ingredients.

2. Wash the vegetables, then start cutting them: cut the cucumbers into large pieces, cut the tomatoes in half and cut each half into approximately 5 pieces.

3. Peel the bell pepper from the seeds and cut into large pieces. For the most colorful dish, we took peppers of two colors: yellowish and reddish.

4. Chop the onion into half rings and mix the chopped vegetables in a plate.

5. Mix salt, pepper, lemon juice and olive oil.

6. Cut the cheese into cubes approximately 1-1.5 cm.

7. Place chopped cheese and olives on a plate with vegetables, season everything with olive oil and spices. Sprinkle dried or fresh oregano on top. Our hearty and at the same time light salad is ready. Bon appetit!

The usual recipe for Greek salad with feta cheese

Almost everyone asks the question: “Why specifically cheese cheese and not feta?” Feta and feta cheese are identical, but still differ in their own taste and mixture. Brynza is the densest, hardest cheese that does not crumble when cut. This cheese not only tastes good, but also has the least amount of calories. It has 1.5 times fewer calories than feta. That is why almost everyone tries to add it specifically to this dish.

Ingredients:

Cheese cheese – 200 gr
Tomatoes – 1 pc.
Cucumbers – 2 pcs.
Lettuce leaves – 3 pcs.
Bell pepper - 1 piece
Olives – 50 gr
Olive oil – 45 ml
Oregano, lemon juice, pepper and salt to taste.

Manufacturing method:

1. First we will prepare all the ingredients and wash the vegetables.

2. Cut the tomatoes into small squares, as in the photo.

3. We also chop the bell pepper, having previously cleared it of seeds.

4. Cucumbers can be cut in half, and then into small halves.

5. Cut the cheese into cubes, approximately 1-1.5 cm.

6. Chop the onion into half rings and the olives into rings.

7. Cut the leaves into small pieces.

8. Place the chopped vegetables in a deep bowl and season them with lemon juice. Then add olives, onions and feta cheese. Add oregano and salt and olive oil to taste, mix gently.

The dish with cheese is ready. Bon appetit!

Traditional recipe for Greek salad with fetax like in a restaurant

With fetax it really is like in a restaurant. Fetax cheese is similar to feta cheese, but has the densest consistency, and its lightly salted taste has a huge number of different colors. Unique and very easy to make.

Ingredients:

Tomatoes - 2 pcs.
Cucumbers 2 pcs
Fetax cheese – 200 gr
Lettuce leaves – 3 pcs.
Olives – 50 gr
Olive oil – 4 tbsp
Greens - to taste
Salt - to taste.

Manufacturing:

1. Prepare the necessary ingredients. Wash the vegetables.

2. Cut tomatoes, cucumbers and cheese into small cubes.

3. Coarsely chop the lettuce leaves or tear them apart with your hands.

4. Mix cubes of cheese, tomatoes, cucumbers with leaves in a deep bowl.

5. Add olives and pour olive oil.

6. Add salt and herbs to taste.

7. Mix everything well.

Thanks to the riot of colors in this dish, it looks even more appetizing and will decorate any table.

Salad with chicken and tomatoes

There are a huge number of different recipes for making this delicious dish, and now we will prepare it with chicken and tomatoes. Thanks to chicken, it becomes even more satisfying and appetizing.

Ingredients:

Chicken fillet – 300 g (pre-baked or boiled)
Tomatoes – 2 pcs.
Feta cheese – 150 gr
Cucumbers – 2 pcs.
Onions – 1 pc.
Olives – 50 gr
Garlic – 1 clove
Lemon juice – 20 g
Olive oil – 4 tbsp
Salt - to taste.

Manufacturing method:

1. We tear the lettuce leaves into small pieces with our hands.

2. Cut the onions into half rings.

3. Chop the cucumbers into rings, then into quarters.

4. Cut the tomatoes into slices.

5. Mix the vegetables in a deep bowl, pour them with olive oil, lemon juice and a garlic clove passed through a press.

6. Cut the chicken breast prepared in advance into large pieces and place it on top of the vegetables.

7. Cut the cheese into cubes and add together with the olives.

8. Mix all ingredients.

9. Salt to taste.

10. Our hearty and very tasty snack is ready.

Greek salad with mozzarella

Mozzarella is a soft cheese from southern Italy, famous for its delicate soft mixture and pronounced flavor properties. Mozzarella perfectly complements a Greek salad.

Ingredients:

Mozzarella – 150 gr
Tomatoes – 2 pcs.
Cucumbers – 2 pcs.
Bell pepper – 1-2 pcs.
Lettuce leaves - 2-3 pcs.
Onions – 1 pc.
Pitted olives
Lemon juice – 30 g
Salt, herbs, spices - to taste.

Manufacturing:

1. Cut the mozzarella into thick slices.

2. Peel the tomatoes and cut into large slices.

3. Chop the cucumbers into small pieces.

4. Diced bell pepper mode.

5. Cut the onions into rings.

6. Tear the leaves with your hands or cut them into small pieces.

7. Mix vegetables and cheese in a deep bowl.

8. Pour our dish with olive oil mixed with lemon juice, herbs and spices.

9. Salt to taste.

Thanks to mozzarella, this dish takes on a new, extraordinary taste that you and your loved ones will enjoy. Bon appetit!

Greek salad at home - 5 traditional recipes

Greek salad is a savory dish made with almost all vegetables. The preparation of the dish has its own individuality, which is expressed in the use of ingredients in large pieces rather than crushed. The salad is also called rustic because all the ingredients are always on hand.

Lettuce, onions and bell peppers are always included in the recipe. The unavoidable main ingredient is the Greek regular feta cheese. Feta is made from goat or sheep milk.

The prepared dish is not constantly stirred before serving, but is done only before eating. Recipes for such a salad are very popular for a festive table. Don’t forget to include them in the New Year’s menu.

How to make Greek salad at home

The salad is made very simply. like an ordinary vegetable salad and only the filling is prepared separately.

Ingredients:

fresh small cucumbers - 5 pcs.
fresh tomatoes - 3 pcs.
sweet pepper - 1 pc.
reddish onion - 1/2 pcs.
pitted olives - 10-15 pcs.
feta cheese (brynza) - 150 g
garlic - 2 cloves
salt - 1 tsp.
lemon juice (wine vinegar) - 1 tbsp. l.
olive oil - 4 tbsp. l.
ground dark pepper - 1/2 tsp.
dried oregano - 1/2 tsp.

Manufacturing method:

1. Cut the freshest cucumber into half circles.

2. Cut the tomatoes in half, cut out the stem. Cut each half into 5 more pieces.

3, To make the Greek salad the most catchy and beautiful, take peppers of two colors: reddish and yellowish. The pepper pieces should not be small.

4. Place all the vegetables in a bowl and stir. Later, transfer the vegetables to the dish in which they will be served.

5. Cut half a reddish onion into half rings and place on top of the vegetables.

6. Prepare the dressing. Squeeze the garlic cloves through a press into a separate bowl, add salt to taste, squeeze 1 tbsp from the lemon. l. juice, pour 4 tbsp. l. olive oil and add dark ground pepper. Mix everything. The gas station is ready.

7. Pour the dressing over all the vegetables in the dish. No need to stir.

8. Cut feta cheese into 1-1.5 cm cubes. Place cheese cubes on top of the salad and sprinkle with oregano.

9. Decorate the dish with olives. Greek salad is ready!

Greek salad with feta cheese and an unusual, delicious dressing

A new dressing for this popular salad will be exciting for you. Honey and mustard are added to its composition, which are assigned

Ingredients:

tomatoes - 2 pcs.
cucumbers - 2 pcs.
bell pepper - 1 pc.
greenish salad - 1 bunch
blue onion - 1 pc.
feta cheese (brynza) - 100 g
olives - 80 g

olive oil - 3 tbsp. l.
lemon juice - 2 tbsp. l.
honey - 1 tbsp. l.
dry mustard - 1/4 tsp.
dried oregano 1/2 tsp.
dried basil 1/2 tsp.
salt and pepper - to taste

Savory dressing:

1. Create the dressing in a separate bowl. Pour into a bowl: olive oil, lemon juice, honey, all dry spices, dry mustard, salt and dark ground pepper.

2. Mix all ingredients of the dressing with a spoon. What came out was a fragrant and special dressing.

Making salad:

3. It is better to take bell peppers of different colors and cut them into small pieces.

4. Peel the cucumbers a little and cut them into half circles.

5. Cut the blue onion into half rings.

6. Cut the freshest tomatoes into small cubes. Place all the cooked vegetables in a large dish.

7. Pour the prepared dressing into the dish with the vegetables and mix everything.

8. Cut the cheese into cubes, add to the salad and mix again.

9. Decorate the serving plate with green lettuce leaves in a circle.

10. Place the salad itself in the middle of the plate (circle of leaves). Place olives on top. Greek salad is ready.

Almost all guests at the festive table love to eat this salad. Attentive housewives prepare it for their families almost every day.

Video on how to create a traditional Greek salad

See how easy it is to make a real and wonderful Greek salad.

The main thing is that you don’t have to cut the vegetables into small cubes, otherwise everything will turn into porridge.

Recipe for Greek salad with chicken and croutons

This recipe combines two salads: Greek and Caesar salad. It turns out very tasty and satisfying.

You will need:

sweet pepper - 1 pc.
tomatoes - 2 pcs.
Fresh cucumbers - 2 pcs.
chicken fillet – 300 g
feta cheese (brynza) - 250 g
dark olives - 1 jar
4 slices of bread or loaf
lettuce leaves
oregano seasoning
olive oil, salt - to taste

Manufacturing:

1. Cut the bread into cubes and fry in a frying pan in olive oil until golden brown. Sprinkle with oregano and keep in the pan for another 1 minute. The crackers are ready.

2. Cut the freshest vegetables into pieces: sweet bell peppers, tomatoes, cucumbers.

3. Salt the chicken fillet, sprinkle with oregano and basil, wrap in foil and bake in the oven until cooked.

4. Cut the chicken into small cubes.

5. Take a serving plate and tear green lettuce leaves into it with your hands.

6. Place pieces of sweet pepper on lettuce leaves. followed by half a mug of cucumbers and tomato slices.

7. Then scatter chicken cubes, cheese cubes and olives.

8. Sprinkle oregano on top of the dish and pour olive oil on top. Ready.

How to perfectly prepare a Greek salad - video recipe

You can decorate a vegetable salad using your imagination.

The recipes above taste great and look pretty. When making Greek salads, there are no specific rules, but there is only one thing - all ingredients must be of the highest quality.

Greek salad: recipes with photos

How to properly prepare Greek salad

The most important thing in a Greek salad is the freshest ingredients, not cutting or serving. The Greeks usually cut their own salad into large pieces, and put the olives right with the stone, while being Greek, with an oily taste. The main herb in the salad is oregano, with a little basil.

Cucumbers, shallots, and olive oil are often used in salads. Absolutely different tricks and options are allowed here. After all, Greek salad is a simple version of a country salad, made from the most basic ingredients found in any country house.

Therefore, when developing a dish, it is recommended to follow the same principle - whatever is found in the house from the necessary goods or their closest analogues, then eat.

Often, instead of shallots in recipes, sweet salad onions or even ordinary onions are used. Olive oil can be replaced with sunflower oil. It is better to take pitted olives. If you don’t have oregano and basil, you can replace them with ordinary lettuce leaves or any fresh herbs from the garden - the main thing is that it will be a summer and light salad.

The main ingredient, feta cheese, can now be found everywhere, but in the latter case you can exchange it for Adyghe cheese, feta cheese.

Greek salad according to traditional recipe

cucumber - 2 pcs.;
bell pepper - 1 pc.;
tomato with dense pulp - 2 pcs.;
medium-sized Crimean blue onion - 1 pc.;
olives, large and pitted - 20 pcs.;
olive oil - 2-3 tbsp. l.;
feta cheese - 80-100 gr.;
oregano - ½ tsp. dry grass;
lemon juice - 1-1.5 tbsp. l.;
salt, pepper - to taste.

Wash all vegetables. Cut cucumbers and tomatoes into large pieces (2-2.5 cm). Cucumbers can be peeled ahead of time if the skin is very hard.

Chop the blue onion into half rings. Peel the pepper from seeds and white membranes, cut into 2-2.5 cm squares. Olives can be thrown whole or cut in half.

Dump the vegetables into a salad bowl, add salt and pepper to taste. Mix everything carefully with 2 large spatulas.

Whisk olive oil with lemon juice, add oregano to it, lightly rubbing the herb with your fingers. Season the salad with the resulting sauce.

Cut feta cheese into large pieces, similar to vegetables, and place on top of the salad. Throw a pinch of oregano on top. Salad ready.

It is allowed to replace part of the onion with garlic in the salad, but the cloves will have to be chopped into a small cube with a knife.

Options for preparing ingredients for Greek salad

You can marinate the onion ahead of time before adding it to the salad. The most common method is to chop the onion and pour it with a mixture of vinegar (3 parts) and sugar (2 parts) with a pinch of salt. Let sit for half an hour, drain in a colander and add to the rest of the vegetables.

To reduce bitterness, you can cut the onion smaller or mix two varieties - snow-white and blue onions in the desired proportion of 1:2 or 1:1.

cucumbers

Cucumbers can be cut figuratively or, for example, alternating pieces with the skin removed and with the skin left on. A zebra cucumber looks great in a salad, when any piece in the salad looks white and green.

Tomatoes

With tomatoes, it is better to experiment not with cuttings, but with a combination of different types and colors. Cherry tomatoes look unsurpassed in a salad. They need to be cut in half. The colors combine reddish and orange fruits perfectly. It looks beautiful, besides, rich and low-acid orange tomatoes will give the salad meatiness, reducing the sourness. If desired, you can even peel the tomatoes by scalding them with boiling water.

Pepper

The inflorescence option is also suitable with pepper. In this case, it is better to cut fruits of different colors into narrow strips rather than into cubes. For test lovers, there is an unusual idea: peel the vegetable with a sharp knife or peeler. This option is for those who want to add sublimity and a delicate taste to the dish; it is also perfect for serving Greek salad on a festive table.

How to substitute feta cheese

Typically in Russian cuisine, feta cheese is replaced with salted feta cheese, especially a product made from goat's milk.

In the latter case, you can take large pieces of processed cheese with a powerful flavor of herbs or smoked meats. In this case, the salad needs to be salted a little more.

Another version of Greek salad is with Dutch cheese. Only the pieces need to be made smaller. This recipe is no longer a classic, but it may definitely appeal, especially to men.

How to dress a Greek salad

A traditional Greek salad requires a dressing consisting of lemon juice, olive oil and fresh or dried oregano. But if for some reason you cannot find these components or want to vary the taste of your favorite dish, the option of mixing other seasonings and herbs is allowed. For example, you can add coarsely torn lettuce leaves of various types (curly, iceberg) and chopped wild garlic strips to the dish. According to your own taste, you can include thyme and parsley in the dish.

For housewives who love experimentation, as a bold idea, you can suggest seasoning a portion of Greek salad with honey mustard sauce.

Honey mustard sauce: an unusual and tasty dressing option

Take in a ratio of 1:1:2 mustard of medium or low heat (you can use grains), honey and olive oil. Mix everything and beat with a whisk. If the sauce is too thick, add more oil. Serve with salad in a separate sauce boat.

You can also diversify the dressing for Greek salad by adding other oils (mustard, corn, sesame), bread crumbs or toasted salted croutons for flavor. Those who love a powerful taste can add garlic to the sauce, passed through a garlic press.

If you used lightly salted cheese for your salad, for example feta cheese or Dutch cheese, try using the dressing recipe with soy sauce, which is usually salty and rich.

Soy sauce dressing

olive oil - 2 tbsp. spoons;
soy sauce - 1 tbsp. spoon;
apple cider vinegar - 1 tbsp. spoon;
mustard (medium or low heat) - 1 teaspoon.

To make the sauce, whisk all ingredients. Serve the dressing separately in a gravy boat.

Greek salad with oregano, dill and mint: step-by-step recipe

cucumber - 2 pcs.;
cherry tomatoes - 300 gr.;
yellowish sweet pepper - 1 pc.;
handfuls of black olives;
mint leaves - to taste;
wine vinegar (can be replaced with apple vinegar) - 1 tbsp. l.;
vegetable oil - 3 tbsp. l.;
oregano - 1 tsp;
salt - to taste;
salad onion - 1 head;
dill and lettuce - to taste;
feta cheese - 200-300 g.

Wash all vegetables and dry off excess water. Cut the cucumbers into medium pieces. Cut cherry tomatoes in half or into 4 parts. Place cucumbers and tomatoes in a deep dish.

Cut the pepper into large strips. It is better to take yellowish peppers so that the colors in the dish blend perfectly.

Add pepper to cucumbers and tomatoes. Cut the onion into thin half rings and separate into narrow strips. Add to the dish, mix everything carefully.

Finely chop mint leaves, dill and other greens and add to the total mixture in the dish. Salt and pepper the salad, add olives or olives, mix everything.

Making salad dressing

Pour 3-4 tablespoons of olive oil (or other vegetable) into a deep bowl and add a teaspoon of wine vinegar to it. Stir and add half a teaspoon of oregano. Mix everything thoroughly.

Season the salad with the prepared dressing, leaving a little, a little more than a teaspoon. Mix the salad.

Place lettuce leaves on a serving dish and place half of the total mass of vegetables from the bowl on them. Distribute the salad sparingly throughout the dish.

Cut the cheese into cubes the size of the olives. Place some of the cheese in a cup with the remaining dressing and roll the cheese in it, so the pieces will not stick together. Plus, these pieces look great.

Carefully place the cheese with some of the dressing on a plate with half of the salad. Place the other half of the vegetable mass on top of the cheese. Carefully level everything out. Place the remaining cheese in the bowl where the salad was, add a spoonful of olive oil, sprinkle oregano on top and mix everything.

Place the cheese and oregano into the salad and spread it over the surface. Sprinkle a little oregano on top of the entire salad. In total, the entire salad will use approximately 1 teaspoon of oregano. Serve the Greek salad.

You can decorate the salad with a mint leaf.

Tricks and options for serving Greek salad

The portioned serving of salad, practiced in restaurants in Greece, is fascinating. It is as laconic as possible: the client receives a deep plate of vegetables without sliced cheese. All the cheese lies in one piece on top of the vegetable slices. Thus, the client himself decides how he will eat it.

Likewise, the sauce is almost always served in a separate container for each serving at the moment. So anyone can decide for themselves how much and when they need to add dressing to their Greek salad.

This is very comfortable for the hostess. As long as the salad is not seasoned with sauce, it keeps better. You can cut the vegetables several hours before guests arrive, and pour the sauce over them before serving. At the same time, if possible, it is necessary to dress the salad after serving portions, so that guests do not have to worry about putting salad on their plates and distributing the sauce.

From time to time, quite large pieces of vegetables and cheese are mixed into the salad without much stirring. Almost everyone doesn’t like serving in large pieces, but it has its advantages: those who don’t like onions or olives can simply remove them.

Greek salad

Now we will prepare a salad, which we recognize under the name “Greek”. Greek salad is common not only in Greece, but also in other Mediterranean countries. The basis of the salad is coarsely chopped fresh vegetables (tomatoes and cucumbers, often sweet peppers and onions are also added). The main component of the salad is feta - a regular Greek cheese made from sheep or goat milk. Olives and oregano are also placed in the salad and seasoned with olive oil. It’s funny that it is called Greek mainly only in Russia and among our closest neighbors. In Greece and other Mediterranean countries, you most likely will not find a salad with this name, perhaps only in places aimed at Russian tourists. An ordinary Greek salad can go by different names in different countries, but most often it is found under the name Horiatiki (from Greek - village salad).

Greek salad (or Horiatiki) is very popular not only in Greece and other Mediterranean countries, but also in almost all other countries of the world, including Russia. The popularity of the salad is simply understandable: it is simple and quick to prepare, thanks to the addition of cheese and olives, it turns out to be quite filling, and, which is not very often, immediately tasty and healthy. So, let's start cooking, and a detailed step-by-step recipe with photos will help you prepare a good Greek salad .

Ingredients

tomatoes 250 g (2 pcs.)
cucumbers 200 g (2 pcs.)
bell pepper 150 g (1 piece)
reddish onion 50 g (1/2 medium onion)
feta cheese (brynza) 100 g
black pitted olives (olives) 50 g (15-20 pcs.)
olive oil 20 g (2 tablespoons)
lemon juice 15 g (1 tbsp)
dried oregano 1/2 teaspoon
salt

● With vegetables, everything seems to be simple, and it seems to me that there shouldn’t be any special questions. Here it is not so important to take the ingredients exactly by gram, well, if you have few more tomatoes or cucumbers, you will still get a salad. The most important thing is that they are ripe and tasty; choose those vegetables that are tasty raw.

● I recommend taking reddish onions, because, unlike regular onions, they do not have bitterness and therefore are perfect for salads. Well, it looks more attractive in a salad than ordinary onions. You can also use other sweet onions, such as shallots.

● Now let's talk about cheese . I specifically write the most common name of the cheese - feta cheese, not feta , because at present feta can only be called cheese made from sheep's or cow's milk, produced only in Greece, everything else is usually called feta cheese. At the moment, cheeses are not brought to Russia from Greece, so you can’t buy real Feta here, there are only analogues similar in name to Feta, such as Fetax, Fetaki and others, but only in name are they similar to real Greek cheese. Naturally, you shouldn’t find cheeses made from sheep’s milk among them, but even those made from cow’s milk are quite difficult to find at the moment; these are almost always cheeses based on vegetable fats or with partial replacement of milk fat with vegetable fat, which is what manufacturers honestly write on the packaging. But still, there are cheeses made from cow's milk, usually they are sold here under the name feta cheese. So read the information on the label more carefully, although at the moment, unfortunately, this is not always the key to success.

olives are added to Greek salad, which is made in Russia . These olives, also called olives, are made from unripe green fruits, and they get their structurally black color thanks to chemical processing, which, in addition to color, also helps remove the bitterness present in unripe fruits. Olives ripened on the tree are also called “black”, but in fact they are faster than reddish-brown, dark eggplant or chocolate colors. Apart from the color, oxidized olives differ from naturally ripe black olives in their density, which is why producers have the opportunity to remove the pit from them; natural olives are very soft for such a procedure. In Mediterranean countries, naturally ripe black olives with pits are usually put in salads; in our country, it is still customary to use pitted olives (olives) for salads, so here you decide for yourself which option you like best, the most authentic or the one already has become common among us. You can also eat green olives, the only thing is that you shouldn’t take stuffed ones, they are completely unsuitable for a Greek salad.

● You can also often find recipes for Greek salad with the addition of lettuce leaves. In the version considered traditional, lettuce leaves are not added, and it seems to me that they are not necessary here. But here again it’s up to you; if you wish, you can add any lettuce leaves here.

Manufacturing

We prepare all the ingredients. Wash the vegetables.

Cut the tomatoes into slices. If your tomatoes are quite huge, you can cut the slices in half, but don’t cut them very finely, otherwise they will release more juice when stirred and lose their shape. If using cherry tomatoes, cut them in half.

Cut the cucumbers into slices approximately 5 mm wide.

Peel the pepper from seeds and cut into large strips.

Cut the onion into thin rings. If instead of reddish sweet onions you still took ordinary onions, in other words, a method to free them from bitterness. After chopping the onion, pour boiling water over it, then immediately cool it in cool water so that it does not have time to cook. This easy manipulation will free the onion from bitterness.

We cut the cheese into cubes 1.5-2 cm in size. In the most common Mediterranean versions of this salad, feta is placed on top of the salad, not cut into cubes, but in one huge piece; if you want to create this option, then cut the cheese into thick slices, approximately 1.5 cm wide.

Squeeze 1 tablespoon of juice from a lemon; for this I needed half a medium-sized lemon. Mix lemon juice with olive oil and mix well. This will be the dressing for our salad.

Place chopped tomatoes, cucumbers, peppers and onions in a bowl, add salt and mix very carefully, trying to keep the tomatoes very whole. We will dress the salad in a plate, add olives and cheese there. If you put it all in a salad bowl and mix it, the feta cheese will crumble and stain all the vegetables and olives, then you won’t end up with a wonderful Greek salad with large cubes of cheese on top, but a vegetable salad with olives smeared with crumbled feta cheese.

Place the chopped vegetables on plates, place olives and diced cheese on top (or cut into one huge slice, if you choose that option), sprinkle with dried oregano. Before dressing the salad, mix the olive oil and lemon juice again, because they have already separated most quickly. We dress the salad and serve it to the table right away.

Greek salad is ready!

Bon appetit!