Salad with olives and cheese
4 servings
20 minutes
Salad with olives and cheese is a true embodiment of Mediterranean cuisine. Its roots trace back to the warm corners of Italy, where the simplicity of ingredients transforms into a culinary masterpiece. This salad enchants with its freshness: juicy cherry tomatoes, tender feta, tangy olives, and aromatic herbs create a harmonious flavor ensemble. Marinated cheese adds depth to the taste, while the light acidity of white wine vinegar lends sophistication. The salad is perfect as a light appetizer or a base for a summer dinner, especially when paired with crispy bread and a glass of white wine. It not only delights the taste buds but also brings a sense of coziness and Italian dolce vita.
1
Chop the garlic and chili. In a pot, pour in vinegar and 2 tablespoons of water, add sugar, dried herbs, garlic, and chili. Bring to a boil, remove from heat and let cool.
- White wine vinegar: 3 tablespoons
- Garlic: 2 cloves
- Red chili pepper: 0.5 piece
- Italian herb blend: to taste
- Salt: to taste
2
Cut the cheese into 2 cm cubes. Mix the vinegar solution with oil and pour over the cheese. Marinate for 2 hours. The cheese can be marinated in the fridge for up to 48 hours – it will only get tastier.
- Feta cheese: 200 g
- White wine vinegar: 3 tablespoons
- Olive oil: 50 ml
3
Crush the olives to crack them. Cut the tomatoes in half. Arrange the salad mix and cherry on plates, drizzling with the cheese marinade.
- Pitted olives: 150 g
- Cherry tomatoes: 200 g
- Mixed salad leaves: 200 g
- Feta cheese: 200 g
4
Place olives and cheese on the greens, sprinkle with pepper, drizzle with oil, and serve.
- Pitted olives: 150 g
- Feta cheese: 200 g
- Ground black pepper: to taste
- Olive oil: 50 ml
