Greek salad in Italian style
5 servings
15 minutes
Italian-style Greek salad is an exquisite blend of two Mediterranean traditions. The recipe is based on a classic Greek salad but with light Italian notes that give it a more delicate and harmonious flavor. Crunchy vegetables—bell peppers, cucumbers, and tomatoes—create vibrant freshness, while sweet onions add a mild spiciness. Feta or cream cheese provides a creamy texture that contrasts with the firmness of olives. Balsamic vinegar, as a gentle touch of Italy, highlights the depth of flavor, while basil complements the aromatic composition. This salad is perfect as a standalone dish or a light side for fish or meat.
1
Slice the onion thinly (in half rings), salt it, press it, and lightly splash with balsamic or wine vinegar (if not available, apple vinegar can be used as a substitute).
- Sweet onion: 1 head
- Salt: to taste
2
Thoroughly wash and dry the lettuce leaves. Wash all vegetables and let the water drain.
- Bell pepper: 2 pieces
- Cucumbers: 2 pieces
- Tomatoes: 2 pieces
3
Cut the bell pepper, cucumber, and tomato into fairly large cubes (about 1.5x1.5 cm).
- Bell pepper: 2 pieces
- Cucumbers: 2 pieces
- Tomatoes: 2 pieces
4
Take the mold in which you will lay out the salad. Line it with lettuce leaves so that the lacy edge decorates the edges of your dish.
- Basil: to taste
5
Place cucumber cubes on salad leaves, then peppers, then tomatoes (if you are adding salt to the salad, salt it when you layer the tomatoes). On the tomatoes, add onion half-rings and feta (or cream cheese).
- Cucumbers: 2 pieces
- Bell pepper: 2 pieces
- Tomatoes: 2 pieces
- Sweet onion: 1 head
- Feta cheese: 300 g
- Salt: to taste
6
Lightly pepper the salad and garnish with small salad leaves and olives. If you like basil, add a couple of basil sprigs or use it as decoration.
- Ground black pepper: to taste
- Black olives: 100 g
- Basil: to taste
7
Lightly drizzle the salad with olive oil. If olive oil is unavailable, any vegetable oil can be used.
- Olive oil: 3 tablespoons
