Greek salad with ramiro
4 servings
20 minutes
Greek salad with ramiro is a refined variation of the classic Greek salad enriched with sweet ramiro peppers. This salad is a true symphony of flavors: crispy iceberg lettuce, juicy cucumbers, vibrant cherry tomatoes, and tender feta cheese create a harmony of freshness and richness. Olives add zest, while the dressing of olive oil and wine vinegar gives the dish a subtle tang. Greek cuisine is renowned for its simplicity and use of quality ingredients, and this salad is a bright example of that. It’s perfect as a light dish for summer lunch or dinner, complementing any meal with a Mediterranean vibe.
1
Tear the iceberg by hand or cut it into small pieces. Place it in a deep dish.
- Iceberg lettuce: 175 g
2
Cut the cucumbers into large pieces.
- Cucumbers: 100 g
3
Add them to the salad.
- Cucumbers: 100 g
4
Ramiro to cut into rings.
- Ramiro pepper: 50 g
5
Put in the salad.
- Ramiro pepper: 50 g
6
Add onion, sliced into half rings.
- Red onion: 55 g
7
Cut the olives in half.
- Pitted black olives: 85 g
8
Add to the salad.
- Pitted black olives: 85 g
9
Add halved cherries.
- Cherry tomatoes: 60 g
10
For the sauce, mix oil, wine vinegar, dried herbs, and salt.
- Extra virgin olive oil: 3.5 tablespoons
- Red wine vinegar: 1 tablespoon
- Italian herbs blend: to taste
- Sea salt: to taste
11
Add small pieces of feta to the salad, dress with sauce, and serve.
- Feta cheese: 200 g
