Tips on how to properly prepare Greek salad. Greek salad, classic recipe (5 step-by-step unusual recipes for Greek salad). Secrets of cooking original Greek salad
Is not having Greek feta cheese on hand a reason to deny yourself your favorite treat? No no! There is a simple recipe for Greek salad with feta cheese - it turns out just as good!
According to the classic recipe, traditional Greek feta cheese is used to prepare this dish. However, I want to tell you how to make Greek Mozzarella Salad!
Olives are the basis of Mediterranean cooking in general and Greek cuisine in particular. I offer you a classic recipe for Greek salad with olives - a very tasty, healthy and simple dish!
Fresh vegetables and pickled cheese go well with legumes. Therefore, I want to offer you a simple recipe for Greek salad with beans - a balanced and tasty dish for the whole family!
This salad is a complete independent dish that will satisfy even a very hungry man. Therefore, I think that a simple recipe for Greek salad with meat will be useful to more than one housewife!
This recipe for Greek cucumber salad is a free variation on the theme of the famous tzatziki. Light, refreshing, crispy salad - a great addition to meat and fish dishes!
Delight your family and friends with this simple, yet delicious dish! The recipe for Greek salad with salmon is for you! ;)
Soy sauce is one of the basic products of Asian cuisine, and Greek salad, of course, belongs to European cuisine. But one day I ran out of salt in my kitchen... So I learned how to make Greek salad with soy sauce! :)
We present to your attention a recipe for preparing a Greek salad with nuts - not quite a traditional, but interesting version of this dish. This is one of my favorite dishes - you will appreciate it too!
Feta is an essential component of Greek salad. This soft and delicate cheese gives it a unique taste and special charm. I'm telling you how to make Greek salad with feta!
If you've never tried Greek salad with Chinese cabbage, it's time to do so. Even if this is not a completely “traditional” recipe, the dish turns out very tasty, believe me!
Crackers are an integral component of Caesar salad, and not Greek... But who said that everything needs to be done according to the rules? Try the recipe for Greek salad with croutons - it's worth it!
Traditionally, this dish is seasoned with lemon juice, but we will deviate from this rule - the recipe for making Greek salad with wine vinegar is not for those who are afraid of experiments! ;)
Basil is one of my favorite herbs that I use in a wide variety of dishes. I would like to present to your attention a simple recipe for Greek salad with basil.
Using traditional technology, this dish is, of course, prepared with feta, but I suggest you try a simple recipe for Greek salad with Adyghe cheese, which is much easier to purchase.
Well, who doesn't like tomatoes? This is one of the most popular vegetables in the world, an essential ingredient in a wide variety of dishes. I offer you a simple recipe for Greek salad with tomatoes!
Have you ever seen bright boxes in stores with the inscription "Fetaxa"? They contain soft pickled cheese, which goes well with vegetables and herbs. I'm telling you how to make Greek salad with fetax!
The original recipe for Greek salad with shrimp will appeal to all fans of unexpected flavor combinations and culinary experiments!
Of course, cabbage is not traditionally included in this dish. But aren't rules made to be broken? ;) The recipe for Greek salad with cabbage is proof of this!
Honestly, this is one of my favorite salads. An abundance of vegetables, salty cheese, aromatic butter and spices - just a fairy tale! Therefore, I think that everyone should know the recipe for making a traditional Greek salad!
In our country, sweet peppers are one of the main components of this dish, but the traditional recipe for Greek salad is without peppers! And that doesn’t make it any worse;) Shall we try it?
This recipe for Greek salad with balsamic vinegar is a recipe for a simple but incredibly delicious rustic dish, dressed with one of the most exquisite sauces in the world. Try it!
I am sure that the recipe for a simple Greek salad will be useful to everyone who is partial to fresh vegetables, piquant feta cheese and fragrant olive oil!
The recipe for Greek salad with olives is very simple - even a child can do it. But the dish turns out wonderful, one of my favorites - tasty, healthy, and not too high in calories.
Greek summer salad is a very easy to prepare salad dressed with mayonnaise and lemon juice. The original dressing gives the vegetables in this salad a unique taste - try it!
Greece is home to picturesque islands, intriguing antiquity and a love for large families. What is a large family? This is constant cooking - no frills, but with fire. When several generations gather at one table - this is love squared, and even cubed! Feed tasty, satisfying, healthy food to everyone at once. Greek salad can do this. No wonder it has become a brand of a country full of vivid emotions.
Low calorie content is a special charm of the Greek hit
There are no more than 130 kcal per 100 grams of salad. If desired, this figure can be further reduced. It helps to serve the vegetables, cheese, and dressing separately.
Quick navigation through the article:
Cooking classics of the genre
First, we will describe the Greek salad according to the classic recipe with photos step by step, and for the appetizer we will leave secrets, tricks and variations. There will be a lot of them! Each stage contains an opportunity to do things differently. And the new result will remain just as appetizing.
We need the following vegetables -
Let's estimate piece by piece to get the proportion for quick cooking at home:
- Cucumber - 2 pcs. (not small)
- Tomato - 2 pcs. (larger, dense-fleshed variety)
- Bell pepper - 1 pc.
- Crimean onion (blue) - 1 pc. (the average size)
- Olives - 20 pcs., large, pitted
- Feta cheese - 80-100 g
- Oregano (oregano) - ½ teaspoon of dry herb
- Extra virgin olive oil - 2-3 tbsp. spoons
- Lemon juice - 1-1.5 tablespoons
- Salt, pepper - to taste
How to cook.
- Cut tomatoes and cucumbers into large pieces (2-2.5 cm). Cucumbers can be peeled if the skin is too hard.
- Cut the blue onion into rings or half rings. For a family where raw onions are treated with caution, the cuts are thinner, into quarter rings.
- We clean the pepper from seeds and internal white membranes. Cut into large squares - about 2-2.5 cm.
- The olives can be left whole. Very large ones - cut in half.
- Place the vegetables in a large bowl and mix gently. 2 large spatulas will help. Salt and pepper - to taste. At the same time, do not forget about the saltiness of the cheese we use.
- Whisk olive oil with lemon juice. This is the sauce. Dress the salad and sprinkle with oregano. No need to rush: just a pinch, slightly rubbing the herb in your fingers. Oh, what a scent!
- Cut feta cheese into large pieces. Compare it with slicing cucumbers, you can’t go wrong. Place in a picturesque disorder on top of the vegetables. The last pinch of oregano and the beauty is ready. Amazing simplicity!
Classic ingredients: what else can you do with vegetables
Onion. It makes sense to pre-marinate. The simplest way is to sprinkle chopped onions with a mixture of vinegar (3 parts) and sugar (2 parts), add a little salt and let stand for 25-30 minutes. Then drain the juice and add the chopped vegetables to the other vegetables. Or cut the onion smaller - into quarters and eighths of rings.
It is also interesting to take two varieties - white and blue. Choose the proportion yourself: 1:2, or even 1:1. If the white onion is very pungent, it is definitely worth softening it with pickling. You can also replace a quarter of the onion with garlic cloves. A nuance is important here: chop the garlic into small cubes with a knife.
For the base you need:
- Medium-sized cucumbers and tomatoes - 3 pcs.
- Onions – 1 pc. (preferably sweet variety)
- Salted cheese - up to 100 g
Bright additives:
- Chicken fillet - 500 g
- Olives - 12 pcs.
Scrambled sauce:
- Lemon juice - 2 tbsp. spoons
- Olive oil - 4 tbsp. spoons
- Garlic - 2 cloves
- Fresh herbs - to taste and for decoration
- Ground black pepper, salt - to taste
The best summer accent for the meat version is fresh mint.
We do it lightly, because we already know the principles of cutting and assembly.
New to the mix is chicken. Ideally, we marinate the fillet in advance - 2-5 hours before preparing the salad. Any standard marinade will do. For example, oil with lemon juice and spices, led by curry or paprika. Or simply coat the meat with mayonnaise. After the marinade, the fillet should be cut into small pieces - up to 3 cm. Throw into a heated frying pan and fry, covered, until cooked. The main guest of the recipe is ready! Let the meat cool and add it to the vegetables.
You can do it even simpler - boil any part of the chicken and let it cool in the broth. Then the chicken will be the softest. We cut it across the grain into small pieces.
Cut cucumbers, tomatoes and onions into your favorite bite size. Leave the olives whole or cut them in half. Combine with meat and mix gently. Shake the ingredients for the sauce with a fork. Add salt, pepper and pour over the vegetables.
Place the cheese component on top of the mixture. And if the selected cheese holds its shape well when sliced, you can gently mix all the ingredients.
Note - 2 best ideas!
It is the meat version that goes great with different sauces. Mustard with honey and salty dressing with soy counterpart. Scroll a little lower - you won’t regret it! :) We have described the proportions.
Don’t ignore the simple variation with crackers. Literally 2 bucks for a Greek salad with chicken... And you won’t recognize the recipe! Everything will sparkle in a new way - crispy, fresh and very beautiful.
How to replace feta cheese and is it possible without it: 3 more recipes
A budget alternative is salted cheese, including goat cheese. A rich selection awaits you at any bazaar.
Or large pieces processed cheese with a strong flavor. Let the accent be greens, smoked meats, and tomatoes. In this case, all the treats need a little more salt.
Not bad and option with Dutch cheese. Just make the pieces smaller. Yes, this will not be a pure classic. But who knows, maybe your family won’t like it much more? Husbands are often conservatives. They understand Dutch cheese and goat cheese much more than overseas feta.
If you decide to omit the cheese component, rely on our second option with meat. But choose something smoked and well salted. Please note: this salad will not be stored for long. There is too much dissonance between fresh vegetables and smoked meats.
In addition to meat in the recipe you can add mushrooms. Not only champignons, but even the simplest pickled chanterelles. The main thing is to thoroughly rinse them from mucus and dry them. The perfection of a simple base and your imagination are the best team for creativity!
Tricks for serving a classic salad
Pros of serving in large pieces: those who don’t like olives can easily remove them. The same goes for thick onion rings.
Sometimes the plate even looks like a rough cut of vegetables with cheese. Large slices are placed on a dish without stirring.
Portion serving in Greek restaurants is often extremely laconic. You get a deep plate with no sliced cheese. The whole feta lies in a piece - right on top of the vegetable slices. How to deal with it is up to you.
You can serve the sauce in the same way - in a separate container for each serving. There is a practical business sense in this. As long as the salad is not covered in sauce, it will keep better.
Helpful advice!
It is beneficial to season the dish only after serving portions. This way you can keep the cuts longer in the refrigerator. If suddenly the family does not cope with vitamin happiness in one go.
Olive oil, lemon juice and oregano. With this sauce a classic Greek recipe was born. So he fell in love with millions and is vividly remembered by neophytes.
However, there is no need to be afraid of other seasonings and herbs! The dish will easily accept coarsely torn lettuce leaves and delicate Chinese cabbage. You can add basil, thyme and parsley if you prefer.
And now let’s smile intriguingly... And fill up the next portion honey mustard sauce. Making the sauce is easy!
- Mild mustard (can be with grains), honey and olive oil in a ratio of 1:1:2, whisk. If the sauce is thick, add more oil.
Greece's culinary signature is so inviting for variation that you'll inevitably end up trying a less salty cheese.
We really liked the version with lightly salted cheese. A third recipe for dressing will always come in handy - with soy sauce. It is traditionally salty and rich and gives the recipe a new twist.
Cooking, as before, is simple - whisk the ingredients. We need:
- Olive oil 2 tbsp. spoons
- Soy sauce - 1 tbsp. spoon
- Apple cider vinegar - 1 tbsp. spoon
- Mustard (medium or weak) - 1 teaspoon.
What else is added to Greek salad toppings and dressings?
- Other oils - mustard, corn, sesame - for the sake of aroma.
- Fried salty crackers. Or large bread crumbs. They are easy to make by crushing the crackers with a rolling pin.
- Garlic pressed through a garlic press. By the way, one of the most despised methods from a cooking guru. They consider chopping garlic at every opportunity to be the first sign of a master. Well, that's what a guru is for. Who else suits a peacock tail like that?!... You say the same! (c) And do it your own way.
Real Greek salad - video recipe for cheerful sirtaki
A great mood for a culinary masterpiece from the very first frame! And a very laconic video. Pay attention to the proportion. They suggest taking a little more tomatoes than other vegetables.
“Greek” salad for the New Year - with baked eggplants and magic sauce
Creative thought is a restless phenomenon. Don't limit yourself to the classics. Get ready for this unique option too. Juicy - to the point of trembling in the knees, tender - to the point of insanity. He will easily place Olivier and fur coat on the festive table and will break all records even on the New Year's menu. And it’s easy and simple to do.
Take medium-sized vegetables:
- Fresh cucumber - 1-2 pcs.
- Tomatoes - 2 pcs.
- Sweet pepper - 1 pc.
- Red onion - ½ pc.
- Eggplant - 1 pc.
- Olives
- Lettuce leaf - 3-4 pcs.
- Spinach - a small handful
- Arugula - to taste (ours is on par with spinach)
- Feta cheese - as much as you like
- Dried oregano and salt
For the original sesame sauce:
- Olive oil - 3 tbsp. spoons
- Water - 2 tbsp. spoons
- Sesame seed - 2 teaspoons
- Walnut - 3 halves
- Feta - 25 g
- Lemon juice - 1 teaspoon
- Mustard (spiciness to taste) - 1 teaspoon
Preparation.
We prick the eggplant with a knife, put it in a mold and put it in a preheated oven. Bake at 200℃ for 20-25 minutes. Let cool, peel and cut into pieces, not too small.
We make an amazingly flavorful dressing. Lightly brown the sesame seeds in a frying pan. Let cool and place in a blender bowl. Add all other ingredients and beat well. We put the deliciousness in the refrigerator until it’s time to season the dish.
Cut cucumbers, tomatoes, peppers into your favorite size. About the same as eggplant. We plan the onion with feathers or quarter rings.
Tear the lettuce leaves into pieces. Cut the spinach in medium steps. Add arugula to taste. We're not big fans of mustard weed, but it's delicious added here. It gives a light nutty aftertaste and a pleasant bitterness.
Combine vegetables and herbs. Add some salt and pour olive oil: just a little - 1 tablespoon.
It is better to serve the salad in portions. For a formal meal, an interesting option is bread plates. This is a pita flatbread made from yeast dough with a slotted window. Place 1-2 spoons of salad, randomly drip the prepared cheese dressing with sesame seeds on top. Vegetables again - dressing. On top of the slide are pieces of feta cheese and olives. The miracle Greek “Finger-licking goodness” is ready!
Life hack from the chef!
Before adding to the salad, cut the cheese into pieces and sprinkle each with dried oregano. Beauty!
Our carefully collected ideas for the culinary brand of Greece are waiting for additions in the comments. Which option do you like? Shrimp, pieces of fluffy omelette, grainy cottage cheese, Chinese cabbage. These products also work well with Greek salad, the classic recipe for which with step-by-step photos is always at your service at the beginning of the article.
Add shrimp and pasta to traditional vegetables and cheese and create unusual canapés and sandwiches.
How to make a classic Greek salad
elmenus.comTraditional Greek salad is easy to make. The main rule is to use only fresh and high-quality products.
Ingredients
- 2–3 tomatoes;
- 1 cucumber;
- 1 small red onion;
- a few tablespoons of extra virgin olive oil;
- 6–8 kalamata olives;
- 100 g feta cheese;
- salt - to taste;
- 1-2 teaspoons dried oregano.
Preparation
All ingredients must be large. Small cubes may look more aesthetically pleasing, but they alienate the appearance of the salad from the original.
alive.com The highlight of this salad is the beetroot spaghetti.
Ingredients
- 2 large beets;
- 3 tablespoons olive oil;
- 1 teaspoon grated lemon zest;
- 2 teaspoons lemon juice;
- 1 clove of garlic;
- 2 teaspoons dried oregano;
- ½ teaspoon;
- salt - to taste;
- 1 small red onion;
- 1 small cucumber;
- 1 yellow bell pepper;
- a handful of olives;
- 60 g feta cheese;
- a few sprigs of mint.
Preparation
Peel the beets and cut into thin spirals using a vegetable slicer. Season the resulting spaghetti with 1 tablespoon of oil and stir. Cover a baking sheet with parchment, place the beets on it and place in an oven preheated to 200°C for 5–10 minutes. The beets should soften but still be slightly crunchy.
Meanwhile, combine lemon zest and juice, remaining oil, minced garlic, oregano, mustard, salt and pepper. Place the beets in a bowl, add the chopped onion and dressing. Stir and place on a serving plate.
Top with cucumber and pepper cubes, olives and small pieces of feta. Sprinkle the salad with mint leaves and ground black pepper.
4. “Greek salad” canapes with marinated feta
A completely different salad presentation for a buffet or big party.
Ingredients
- 4–5 tablespoons olive oil;
- 1 tablespoon lemon juice;
- several sprigs of dill;
- several sprigs of parsley;
- salt - to taste;
- ground black pepper - to taste;
- a pinch of ground red pepper;
- 200–300 g feta cheese;
- a handful of cherry tomatoes;
- 1 cucumber;
- handful of kalamata olives.
Preparation
Mix oil, lemon juice, chopped herbs and spices. Cut the feta into large cubes, add to the marinade, stir and leave for 15 minutes.
Cut the tomatoes in half and cut the cucumbers into thick semicircular slices. Place half a tomato, a cucumber slice, an olive and a cube of cheese on each skewer.
marthastewart.com Non-standard design for those who like to experiment.
Ingredients
- 150 g canned or boiled;
- 2 tablespoons lemon juice;
- 3 ½ tablespoons olive oil;
- ¼ bunch of parsley;
- ½ small red onion;
- salt - to taste;
- ground black pepper - to taste;
- 80 g feta cheese;
- 8 slices of bread;
- 1 cucumber;
- 1 tomato.
Preparation
Grind the chickpeas in a blender, add 1 tablespoon each of lemon juice and oil, as well as chopped parsley. Cut the onion into thin half rings, add the remaining lemon juice, ½ tablespoon of oil, salt and pepper and stir. In a separate container, mash the feta with 1 tablespoon of olive oil.
Spread chickpea paste on 4 bread slices. Top with cucumbers and tomatoes, cut into thin slices, and onions. Spread feta onto remaining slices of bread and top sandwiches.
The most important thing about a Greek salad is the fresh ingredients, not the cutting or serving. The Greeks usually cut their salad into large pieces, and put the olives right with the pit, and the Greek olives have a buttery taste. The main herb in the salad is oregano and a little basil is added.
Cucumbers, shallots, and olive oil are often used in the salad. In general, various tricks and variations are allowed here. After all, Greek salad is a simple version of country salad, made from the most basic ingredients found in every country house.
Often, instead of shallots, recipes use sweet salad onions or even regular onions. Olive oil can be replaced with sunflower oil. It is better to take pitted olives. If you don’t have oregano and basil, you can replace them with simple lettuce leaves or any fresh herbs from the garden - the main thing is that it will be a summer and light salad.
An important ingredient, feta cheese, can be found everywhere today, but in extreme cases it can be replaced with Adyghe cheese, feta cheese.
Greek salad according to the classic recipe
Ingredients:
- cucumber - 2 pcs.;
- bell pepper - 1 pc.;
- tomato with dense pulp - 2 pcs.;
- medium-sized Crimean blue onion - 1 pc.;
- olives, large and pitted - 20 pcs.;
- olive oil - 2-3 tbsp. l.;
- feta cheese - 80-100 gr.;
- oregano - ½ tsp. dry grass;
- lemon juice - 1-1.5 tbsp. l.;
- salt, pepper - to taste.
Cooking process
Wash all vegetables. Cut cucumbers and tomatoes into large pieces (2-2.5 cm). Cucumbers can be peeled first if the peel is too hard.
Chop the blue onion into half rings. Peel the peppers from seeds and white membranes, cut into 2-2.5 cm squares. Olives can be left whole or cut in half.
Place the vegetables in a salad bowl and season with salt and pepper to taste. Mix everything carefully with two large spatulas.
Beat olive oil with lemon juice, add oregano to it, slightly rubbing the herb with your fingers. Season the salad with the resulting sauce.
Cut feta cheese into large pieces, similar to vegetables, and place on top of the salad. Throw a pinch of oregano on top. Salad ready.
It is allowed to replace part of the onion with garlic in the salad, but the cloves will have to be chopped into small cubes with a knife.
Options for preparing ingredients for Greek salad
Onion
Onions for Greek salad Onions can be pre-marinated before adding to the salad. The easiest way is to chop the onion and pour it with a mixture of vinegar (3 parts) and sugar (2 parts) with a pinch of salt. Let stand for half an hour, drain in a colander and add to other vegetables.
To reduce bitterness, you can cut the onion smaller or mix two varieties - white and blue onions in the desired proportion of 1:2 or 1:1.
cucumbers
Cucumbers for Greek salad Cucumbers can be cut figuratively or, for example, alternating pieces with the peel removed and with the peel left. The zebra cucumber looks beautiful in a salad when every piece in the salad looks white and green.
Tomatoes
Tomatoes for Greek salad With tomatoes, it is better to experiment not with cutting, but with a combination of different varieties and colors. Cherry tomatoes look great in a salad. They need to be cut in half. The colors combine red and orange fruits well. It looks impressive, and besides, rich and low-acid orange tomatoes will add meatiness to the salad, reducing the sourness. If desired, you can even peel the tomatoes by scalding them with boiling water.
Pepper
Pepper for Greek salad A multi-color option is also suitable with pepper. In this case, it is better to cut fruits of different colors into thin strips rather than into cubes. For those who like to experiment, there is an unusual idea: peel the vegetable with a sharp knife or peeler. This option is for those who want to add sublimity and a delicate taste to the dish; it is also perfect for serving Greek salad on a holiday table.
How to replace feta cheese
Typically in Russian cuisine, feta cheese is replaced with salted feta cheese; a product made from goat's milk is especially suitable.
As a last resort, you can take large pieces of processed cheese with a strong flavor of herbs or smoked meats. In this case, the salad needs a little more salt.
Another option for Greek salad is with Dutch cheese. You just need to make the pieces smaller. This recipe is no longer a classic, but it may well appeal, especially to men.
How to dress a Greek salad
A classic Greek salad is dressed with a mixture of lemon juice, olive oil and fresh or dried oregano. But if for some reason you cannot find these components or you want to diversify the taste of your favorite dish, the option of mixing other seasonings and herbs is allowed. For example, you can add coarsely torn lettuce leaves of different varieties (curly, iceberg) and chopped wild garlic strips to the dish. According to your taste, you can include thyme and parsley in the dish.
For housewives who love experiments, as a bold idea, you can suggest seasoning a portion of Greek salad with honey-mustard sauce.
Honey mustard sauce: an unusual and tasty dressing option
Take medium or mild mustard (can be with grains), honey and olive oil in a ratio of 1:1:2. Mix everything and beat with a whisk. If the sauce is too thick, add more oil. Serve with salad in a separate sauce boat.
You can also vary the dressing for Greek salad by adding other oils (mustard, corn, sesame), bread crumbs or toasted salted croutons for flavor. Those who like a strong taste can add garlic to the sauce, passed through a garlic press.
If you used lightly salted cheese for your salad, such as feta cheese or Dutch cheese, try using a dressing recipe with soy sauce, which is traditionally salty and rich.
Ingredients:
- olive oil - 2 tbsp. spoons;
- soy sauce - 1 tbsp. spoon;
- apple cider vinegar - 1 tbsp. spoon;
- mustard (medium or low heat) - 1 teaspoon.
To prepare the sauce, whisk all ingredients. Serve the dressing separately in a gravy boat.
Greek salad with oregano, dill and mint: step-by-step recipe
Ingredients:
- cucumber - 2 pcs.;
- cherry tomatoes - 300 gr.;
- sweet yellow pepper - 1 pc.;
- handfuls of black olives;
- mint leaves - to taste;
- wine vinegar (can be replaced with apple cider vinegar) - 1 tbsp. l.;
- vegetable oil - 3 tbsp. l.;
- oregano - 1 tsp;
- salt - to taste;
- salad onion - 1 head;
- dill and lettuce - to taste;
- feta cheese - 200-300 g.
Cooking process
Wash all vegetables and dry off excess water. Cut the cucumbers into medium pieces. Cut cherry tomatoes in half or into 4 parts. Place cucumbers and tomatoes in a deep dish.
Cut the pepper into large strips. It is advisable to use yellow peppers so that the colors in the dish blend beautifully.
Add pepper to cucumbers and tomatoes. Cut the onion into thin half rings and separate into thin strips. Add to the dish, mix everything carefully.
Finely chop mint leaves, dill and other greens and add to the total mixture in the dish. Season the salad with salt and pepper, add olives or black olives, mix everything.
Making salad dressing
Pour 3-4 tablespoons of olive oil (or other vegetable) into a deep bowl and add a teaspoon of wine vinegar to it. Stir and add half a teaspoon of oregano. Mix everything thoroughly.
Season the salad with the prepared dressing, leaving a little, a little more than a teaspoon. Mix the salad.
Place lettuce leaves on a serving dish and place half of the total mass of vegetables from the bowl on them. Distribute the salad evenly throughout the dish.
Cut the cheese into cubes the size of the olives. Place some of the cheese in a cup with the remaining dressing and roll the cheese in it, so the pieces will not stick together. Plus, these pieces look beautiful.
Carefully place the cheese with some of the dressing on a plate with half of the salad. Place the other half of the vegetable mass on top of the cheese. Carefully level everything out. Place the remaining cheese in the bowl where the salad was, add a spoonful of olive oil, sprinkle oregano on top and mix everything.
Place the cheese and oregano into the salad and spread it over the surface. Sprinkle a little oregano on top of the entire mound of salad. In total, the entire salad will use about 1 teaspoon of oregano. Serve the Greek salad.
You can decorate the salad with a mint leaf. Tricks and options for serving Greek salad
The portioned serving of salad, practiced in restaurants in Greece, is interesting. It is extremely laconic: the client receives a deep plate of vegetables without sliced cheese. All the cheese lies in one piece on top of the vegetable slices. Thus, the client himself decides how he will eat it.
Likewise, the sauce is now almost always served in a separate container for each serving. So everyone will determine for themselves how much and when they need to add dressing to the Greek salad.
This is very convenient for the housewife. As long as the salad is not seasoned with sauce, it keeps better. You can chop the vegetables a few hours before the guests arrive, and pour the sauce over them before serving. Moreover, if possible, the salad should be dressed after serving portions, so that guests do not have to worry about putting salad on their plates and distributing the sauce.
Sometimes very large pieces of vegetables and cheese are mixed in a salad without much stirring. Many people don’t like serving in large pieces, but it has its advantages: those who don’t like onions or olives can easily remove them.
