Appetizing “Greek” salad impresses with a riot of bright colors. It is tasty, healthy and, no less important, low-calorie. There are several options for such a snack.

Classic Greek Salad with Fetax Cheese Recipe

Ingredients: meaty tomato, fresh cucumber, Bulgarian sweet pepper, red onion, a bunch of green salad, 18 olives, 80 g of Fetax cheese, lemon, sweet ground paprika, salt, 3 tbsp. tablespoons of olive oil.

  1. The onion is cut into thin half rings. If it is very hard or bitter, you need to pour the vegetable with boiling water for a couple of minutes.
  2. The tomato, along with the skin, is cut into large pieces. Cucumber - in circles.
  3. Prepared components are laid out on lettuce leaves, poured with olive oil, sprinkled with salt and seasonings, and also sprinkled with lemon juice.

On top of the finished snack, cheese cubes and halves of olives are sprinkled. Such a classic recipe for “Greek” salad can be slightly modified with the help of various aromatic herbs and other types of cheese.

How to cook a real salad, like in Greece?

Ingredients: a little grape vinegar, half a red onion, 2 ripe tomatoes, 120 g of feta cheese, 2 fresh cucumbers, 4 tbsp. tablespoons of olive oil, a handful of olives, a large pinch of dry tarragon, a bunch of fresh herbs, salt.

  1. All vegetables need to be cut very large. Cucumbers in circles, tomatoes in 4-6 parts, onions in half rings.
  2. Prepared ingredients, in addition to onions, are mixed in a deep salad bowl.
  3. Onions, tarragon, finely chopped herbs, vinegar, salt are mixed in a separate bowl. The resulting mass is left for 12-15 minutes.Then it is laid out on the other ingredients in a salad bowl.
  4. Feta is cut into medium cubes, after which it spills out for a snack along with whole olives.
  5. It remains to pour the salad with oil, mix again and serve.

In various regions of Greece, fresh salad leaves, bell peppers, boiled beets and some other interesting ingredients are also added to the appetizer under discussion.

With chicken and crackers

Ingredients: 420 g of chicken meat (it is best to choose the pulp from the legs), 70 g of pitted olives, half a purple onion, 4 tbsp. tablespoons of high-quality olive oil, 2 fresh cucumbers, 2 meaty tomatoes, 170 g of green salad, 60 g of white crackers, table salt, half sweet bell pepper, a pinch of Provence herbs, 120 g of Fetax cheese.

  1. Chicken legs are boiled in salt water until tender, after which the meat is removed from the bones and cut into small pieces.
  2. All vegetables are washed and wiped with a paper towel. Then, if necessary, they are cleaned and randomly cut. Cucumbers - slices, tomatoes - slices, pepper - slices, onions - thin rings. In Greece, vegetables are always cut very large to prepare the salad under discussion.
  3. The salad is washed, dried well and torn to pieces directly with your hands. He is the first to put it in the dish. The remaining ingredients will spill out already on top of the lettuce leaves.
  4. Fetax is cut with medium cubes.
  5. First, all pre-prepared vegetables are poured onto lettuce leaves. They also need to be added to taste.
  6. You can take the crackers ready or cook them yourself, having dried the cubes of white bread. They spill over vegetables along with whole pitted olives.
  7. It remains to lay the chicken.

Dressed "Greek" chicken salad with a mixture of olive oil and Provence herbs.

With feta cheese and olives

Ingredients: a kilo of fleshy ripe tomatoes, a kilo of fresh cucumbers, large sweet Bulgarian pepper, 12 pieces of olives and olives, a pound of feta cheese, a purple onion, a full glass of high-quality olive oil, 2 tbsp. tablespoons of lemon juice, 1 tbsp. a spoon of oregano, table salt to taste.

  1. Cucumbers are washed, cut in half, and then chopped in half rings. Bell pepper without seeds is chopped with medium cubes.
  2. Onions are chopped very finely.
  3. Each tomato is simply cut into 6-8 parts.
  4. All prepared components are laid out in a salad bowl. Olives and olives pour out to them. These ingredients are added whole or halved.
  5. For refueling, olive oil, freshly squeezed citrus juice, oregano, salt are combined.
  6. The contents of the salad bowl mix well, seasoned with the resulting sauce. Large cubes of cheese are laid out on top of the appetizer.

“Greek” salad with feta cheese is served to the table immediately after mixing.

The original version in pita bread

Ingredients: lettuce (a whole head of cabbage), a full glass of pitted olives, 220 g of feta cheese, 4 ripe tomatoes, 5 small fresh cucumbers, 2 garlic cloves, half a bell pepper, 2 thin pita bread, table salt to taste, 70 ml olive oils.

  1. The first thing to do is prepare tomatoes and cucumbers. Vegetables are washed, if necessary, get rid of the skin and cut into cubes. They immediately get enough sleep in a salad bowl.
  2. Halved olives are added to other ingredients. To taste they can be used whole. Bulgarian pepper, chopped with medium cubes, is also poured into the container.
  3. Feta is cut into cubes and also immediately poured into a bowl.
  4. The salad is sorted into leaves, washed well under running water, gets rid of excess moisture, after which it coarsely breaks directly with your hands and goes to the rest of the components.
  5. Olive oil is poured into a separate bowl, salt to taste and crushed garlic are added to it. The resulting sauce is seasoned with a ready-made snack.

Each pita is divided into 4 parts. A small amount of lettuce is wrapped in the resulting workpiece. The resulting tubes are immediately served on the table.If you leave the treat for a long time, then the pita will get wet and become less appetizing, but more tender.

With the addition of oregano, dill and mint

Ingredients: a large pinch of ground oregano, a handful of olives, 80 g of feta cheese, 2 Bulgarian peppers (red and yellow), 3 tomatoes, 2 cucumbers, a small bunch of fresh herbs from dill, parsley and mint, 3 tbsp. tablespoons of olive oil, onion, salt, 1 tbsp. spoon of wine vinegar.

  1. Fresh tomatoes are cut into fairly large cubes. The peel from them is not required to be previously removed.
  2. Cucumbers are first cut in half, and then into thick slices.
  3. Paprika without seeds is chopped in large cubes.
  4. Onions are cut into thin strips. Both white and purple will do.
  5. All fresh greens are chopped very finely. Mint should be taken least of all - 3-4 leaves.
  6. All prepared components are combined in a bowl, whole or chopped olives are poured to them.
  7. Dressed with a mixture of olive oil, wine vinegar, salt and ground oregano.

Garnished with large plates of feta cheese. Get them easily using a special wide grater.

Greek salad dressing: sauce preparation options

The taste of the discussed appetizer largely depends on the sauce with which it is served. Today, several successful dressings for the Greek salad are known at once.

Mustard sauce

Ingredients: half a teaspoon of Dijon mustard, 60 ml of wine vinegar, a pinch of oregano, 130 ml of olive oil, garlic to taste, salt.

  1. Chopped garlic combines with dry oregano seasoning.
  2. Mustard is poured into the mass (dry).
  3. The base for the sauce is salted to taste.
  4. Vinegar and oil are poured into the mixture. With a whisk, the components are mixed until smooth. You can use a blender for this.

Until ready, refueling will be insisted for about half an hour.

Classical Greek Salad Sauce

Ingredients: 6 tbsp. tablespoons of olive oil, 1 tbsp. a spoonful of wine vinegar, a pinch of Provence herbs.

  1. Oil is poured into clean, dry dishes.
  2. Then vinegar is added to it. The mixture is slightly whipped with a whisk.
  3. Any spices are suitable for the sauce. It is best to use the already prepared Provencal flavor mixture.

The sauce is infused in the refrigerator for about 20 minutes before dressing.

Dressing with soy sauce

Ingredients: 3 tbsp. tablespoons of soy sauce without additives, 3 teaspoons of liquid bee honey, 3 tbsp. tablespoons of quality olive oil and the same amount of lemon juice.

  1. Honey is diluted with soy sauce until smooth.
  2. Gradually, lemon juice and olive oil are added to the mass. In this case, you need to constantly work with a whisk.

Ready sauce can be served immediately.

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