GREEK SALAD

Greek salad is a fresh and colorful dish, typical of Greek cuisine. It consists of tomatoes, cucumbers, peppers, onions, black olives and cubes of feta cheese, a Greek specialty made from sheep’s and goat’s milk. As often happens in traditional recipes, there are many different versions which include the addition of lettuce, white onion instead of the red one, green olives or white wine vinegar.

You can also complete it with slices of grilled chicken breast, boiled chickpeas, steamed prawns, natural white yogurt or replace the feta cheese with smoked tofu, for a variant suitable for vegans: in short, let your imagination run wild. Perfect as a single dish, for a light summer lunch by the sea, it can also be served as a rich side dish to a second course of grilled fish or meat.

INGREDIENTS:

200 g. Feta.
4 Tomatoes salad
1 Cucumber.
100 g Pitted black olives.
8 Green chillies.
Origan to taste.
Extra virgin olive oil to taste.
Salt to taste.
Basil.

PREPARATION:

Peel the onion and slice it thinly. Peel the cucumber and cut it into thin slices, reduce the tomatoes and green peppers into chunks ①. Cut the feta cheese into cubes of about 1.5 cm ②.  Put the vegetables in a large dish and drizzle with a drizzle of oil and a pinch of salt ③.

Also add the chopped peppers, the pitted black olives and the cubes of feta ④. Scented with oregano and basil, add a little more oil and mix gently ⑤. Bring to the table and serve ⑥.

The Greek salad can be kept in a glass container, in the refrigerator, for a maximum of 1 day . Freezing is not recommended.