Greek Salad with Jalapeno
5 servings
20 minutes
Jalapeño Greek salad is a vibrant blend of Mediterranean classic and spicy Mexican flair. Its origins are rooted in traditional Greek cuisine, but the addition of jalapeño gives it a bold heat. The taste is fresh and rich: juicy iceberg and crunchy bok choy pair perfectly with tender feta cubes, sweet-tart cherry tomatoes, and briny olives. The mild heat of jalapeño enhances the depth of flavor, while the dressing of olive oil, lemon juice, and oregano makes the dish balanced and harmonious. This salad is perfect for a summer dinner or picnic and serves as a light and nutritious complement to the main course. It refreshes, awakens the appetite, and fills the meal with a sunny Mediterranean atmosphere.
1
Chop the iceberg coarsely and place it in a deep dish.
- Iceberg lettuce: 185 heads
2
Chop the pepper into small pieces as well.
- Red sweet pepper: 140 g
3
Add it to the iceberg.
- Red sweet pepper: 140 g
- Iceberg lettuce: 185 heads
4
Add torn leaves of pak choi.
- Pak choi (bok choy): 35 g
5
Then add quartered cherries.
6
Add onion sliced into half rings and coarsely chopped cucumbers.
- Red onion: 50 g
- Cucumbers: 100 g
7
Chop the jalapeño finely.
- Jalapeno pepper: 25 g
8
Add it to the salad.
- Jalapeno pepper: 25 g
9
Then add the halves of the olives.
- Black olives: 70 jars
10
Add cubes of feta cheese.
- Feta cheese: 200 g
11
For the sauce, mix oil, lemon juice, oregano, salt, and black pepper.
- Extra virgin olive oil: 4 tablespoons
- Lemon: 1 piece
- Dried oregano: to taste
- Salt: to taste
- Ground black pepper: to taste
12
Dress the salad with sauce and serve.
