Greek Salad
6 servings
30 minutes
Greek salad is a bright and refreshing dish that embodies the spirit of the Mediterranean. Its history traces back to Greek culinary traditions where fresh vegetables, aromatic herbs, and natural olive oil are the foundation of gastronomy. Crunchy cucumbers, juicy tomatoes, sweet peppers, and tangy red onions create a harmony of flavors complemented by rich creamy feta and salty olives. The dressing made from olive oil, white wine vinegar, and herbs adds depth to the salad's taste. Greek salad is perfect as a standalone dish or a side for meat and fish and pairs excellently with crusty bread and wine. Its freshness makes it indispensable in summer, offering a sense of lightness and sunshine in every bite.
1
Wash the cucumber and tomatoes, remove the core from the pepper. Peel the onion. Cut the cucumber into cubes, tomatoes into slices, pepper into thin half-rings, and onion into rings.
- Tomatoes: 2 pieces
- Cucumbers: 1 piece
- Red onion: 1 piece
- Green sweet pepper: 1 piece
- Red sweet pepper: 1 piece
2
Whisk the oil with vinegar, marjoram, oregano, salt, and pepper.
- Olive oil: 6 tablespoons
- White wine vinegar: 2 tablespoons
- Marjoram: pinch
- Oregano: pinch
- Ground black pepper: pinch
- Salt: to taste
3
Cut the feta into cubes. Mix the vegetables and olives, drizzle with dressing. Place the feta on top and serve.
- Fat-free feta cheese: 150 g
- Pitted black olives: 100 g
