Greek salad classic (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cucumber
02 -
A block of feta cheese
03 -
5 ripe tomatoes
04 -
1 red onion
05 -
1 green bell pepper
06 -
About 30 Kalamata olives (or regular black ones)
07 -
A pinch of salt
→ For the Dressing
08 -
6 tablespoons of olive oil
09 -
Juice from 1 lemon (feel free to adjust as you like)
10 -
2 teaspoons of dried oregano (fresh oregano works even better)
# Instructions:
01 -
Combine the olive oil, lemon juice, and your choice of dried or fresh oregano in a large bowl. Blend it with an immersion blender until smooth and creamy.
02 -
Slice the cucumber, dice the bell pepper, cut the tomatoes, chop the olives, and thinly slice the red onion. Separate the onion slices so they’re not stuck together, then toss everything in the bowl.
03 -
Crumble the feta straight into the bowl. Gently mix it in with the rest of the salad. The feta will break down a bit and give the dressing a creamy texture.
04 -
Taste and sprinkle in a touch of salt if needed. Even with salty feta and olives, a little extra salt can bring out the flavors more.
05 -
You can pop the salad in the fridge for about an hour before eating, or serve it straight away. For each plate, add a few chunks of feta and sprinkle a bit of oregano on top. Enjoy!
# Notes:
01 -
This is a traditional dish loved in Greek cuisine.
02 -
Best enjoyed during summer when the produce is at its peak.