Greek salad with greens
2 servings
10 minutes
Greek salad with greens is the embodiment of Mediterranean cuisine, filled with freshness and harmony of flavors. Its roots go back to ancient Greece, where simplicity and naturalness of ingredients were the key to health and longevity. Juicy tomato, crunchy cucumber, and tangy white onion create the base, while feta and Kalamata olives add richness and depth of flavor. The dressing of olive oil and wine vinegar highlights the natural aromas, while oregano brings a light spiciness. This salad is not only light and healthy but also perfect as a standalone dish or a side for meat and fish. It is served fresh, allowing each bite to fully unfold. The taste of summer in every forkful!
1
Slice the onion into thin rings, and cut the tomatoes and cucumbers into small pieces.
- White onion: 0.5 head
- Tomatoes: 2 pieces
- Cucumbers: 1 piece
2
Chop the parsley, then mix everything in a salad bowl. In a separate small bowl, whisk together olive oil, vinegar, salt, and pepper.
- Parsley: 30 g
- Extra virgin olive oil: 40 ml
- Red wine vinegar: 1 tablespoon
- Coarse salt: to taste
- Ground black pepper: to taste
3
Pour the dressing over the vegetables, gently mix, and top with large slices of feta and olives. Sprinkle the salad with dried oregano and serve immediately.
- Feta cheese: 170 g
- Kalamata olives: 8 pieces
- Dried oregano: 0.1 teaspoon
- Coarse salt: to taste
- Ground black pepper: to taste
