Greek Salad
2 servings
10 minutes
Greek salad is the embodiment of Mediterranean culinary simplicity and harmony. This refreshing salad hails from sunny Greece and captivates with its crunchy texture, the tenderness of feta cheese, and the rich aroma of olive oil. The vibrant colors of vegetables, the juiciness of cherry tomatoes, and the spiciness of oregano create a perfect flavor palette. Olives add zest while iceberg lettuce provides lightness. Greek salad is an essential part of summer feasts; it is served as a side dish to meat or fish and also as a standalone dish that perfectly complements a glass of white wine. Its simplicity in preparation makes it a versatile choice for any occasion—be it a home dinner, picnic, or festive table.
1
Cut the iceberg into large pieces or tear it by hand.
- Iceberg lettuce: 180 g
2
Transfer it to the plate.
3
Cut the cucumbers into small pieces.
- Cucumbers: 120 g
4
Place oregano in a deep bowl.
- Dried oregano: 1 tablespoon
5
Season with olive oil.
- Extra virgin olive oil: 2.5 tablespoons
6
To salt.
- Sea salt: pinch
7
Add black pepper. Stir.
- Ground black pepper: 0.5 teaspoon
8
Cut the tomatoes in half.
- Cherry tomatoes: 100 g
9
Cut the pepper into small slices.
- Yellow sweet pepper: 150 g
10
Place the pepper on iceberg leaves.
- Yellow sweet pepper: 150 g
11
Then add cucumbers.
- Cucumbers: 120 g
12
Add the onion, sliced into half rings.
- Sweet red onion: 35 g
13
Add olives.
- Black olives: 70 g
14
Then add the cherry.
- Cherry tomatoes: 100 g
15
Top with diced cheese.
- Feta cheese: 200 g
16
Dress with the prepared sauce.
- Extra virgin olive oil: 2.5 tablespoons
- Dried oregano: 1 tablespoon
- Ground black pepper: 0.5 teaspoon
- Sea salt: pinch
