Greek salad

Name: Greek salad
Ingredients: 2 teaspoons olive oil; 1 teaspoon balsamic vinegar; 2 medium tomatoes (300 g); 1 medium cucumber (300 g); 1 medium red onion (150 g); 30 g olives (8 olives); 150 g feta cheese; 1/2 teaspoon dried oregano; 1/4 teaspoon ground pepper

Salad - Greek salad by Veta H. - Recipia

Greek salad is served cold, usually in summer, with tomatoes, cucumber, olives and large cubes of feta. Olive oil and balsamic vinegar lightly dress everything, with oregano and pepper added at the end. I slice the onion into rings because I like seeing them among the vegetables. Prep: 15 minutes. Cook: 0 minutes. Total time: 15 minutes. Servings: 2. About 340 kcal and 13 g of protein per serving.

Ingredients

For the dressing

2 teaspoons olive oil
1 teaspoon balsamic vinegar

For the salad

2 medium tomatoes (300 g)
1 medium cucumber (300 g)
1 medium red onion (150 g)
30 g olives (8 olives)
150 g feta cheese
1/2 teaspoon dried oregano
1/4 teaspoon ground pepper

Preparation

1. Mix the olive oil and balsamic vinegar in a bowl. 2. Wash the tomatoes and cucumber. Slice the tomatoes and dice the cucumber, then put them in a salad bowl. 3. Slice the onion into rings or thin slices and add it along with the olives. 4. Pour the dressing over the vegetables and toss gently with two spatulas. Don’t add any more salt, since the olives and feta are salty. 5. Cut the feta into larger cubes and arrange it on top. Sprinkle with oregano and ground pepper.

Notes

You can keep it in the fridge for up to 3 days, but the tomatoes release juice and the texture is better if you toss it close to serving. Serve it with fresh bread, which is good for soaking up the juice in the salad bowl. Black olives are the usual choice, but green ones work too; you can replace the feta with telemea, as both are dairy products. Choose ripe but firm tomatoes so the slices hold their shape. I take it slowly when tossing with two spatulas, since sliced tomatoes crush easily.