Greek salad with feta cheese
8 servings
20 minutes
Greek salad with feta cheese is the freshness of Mediterranean cuisine in every bite. This legendary dish embodies simplicity and harmony of flavors and comes from sunny Greece, where fresh vegetables, olives, and cheese are integral to traditional meals. This version uses feta cheese with a delicate texture and a light creamy tang. The combination of crunchy lettuce leaves and Chinese cabbage, sweet bell pepper, juicy tomatoes, spicy onion, and refreshing lemon juice creates a light yet rich dish. Olive oil adds depth and aroma while parsley completes the composition with a fresh note. Perfect as a standalone dish or as a side to fish and meat, it awakens the appetite and mood of southern festivities.
1
Take a large salad bowl (to mix all the ingredients more easily).
2
Cut the Chinese cabbage leaves into large squares, about 3x3 cm.
- Napa cabbage: 1 piece
3
Chop the leaves of green lettuce and parsley coarsely.
- Green salad leaves: 1 bunch
- Parsley: 1 bunch
4
Slice the onion into half rings.
- Onion: 1 head
5
Cut the bell pepper into cubes of about 2x2 cm. (To make the salad look brighter, you can use bell peppers of different colors — red, orange, green).
- Red sweet pepper: 2 pieces
6
Cut the tomatoes in half and slice them into large wedges. (You can use cherry tomatoes and cut them in half).
- Tomatoes: 4 pieces
7
Cut the feta cheese into medium cubes.
- Fetaksa (soft brined cheese): 400 g
8
Add olives and black olives to the salad bowl.
- Pitted olives: 1 jar
- Pitted black olives: 1 jar
9
Salt and pepper the salad to taste.
- Salt: to taste
- Ground black pepper: to taste
10
Water with juice from half a lemon and olive oil.
- Lemon: 0.5 piece
- Olive oil: to taste
11
Mix all the ingredients carefully using two spatulas.
