home » House and plot » Fetax cheese and cucumber salad. Recipe: Salads with fetax. Greek salad with fetax cheese

Fetax cheese and cucumber salad. Recipe: Salads with fetax. Greek salad with fetax cheese

Cold appetizers in Greece are distinguished by large cuts of components. They don’t cook like that in Russian. We chop the vegetables and feta into more restrained pieces. At the same time, there are many options for preparing this dish in Russia. Greek salad - a classic recipe and other ideas with fetax you will find in the article.

Interesting fact! In Greece, salad is called rustic or country-style.

The consumption indicated in the recipes is adjusted individually. Homemade snacks, in principle, are not prepared according to GOST or according to the technological map. And with such as Greek, it is permissible to improvise even with additional components.

Greek salad: classic recipe with “Fetaxa” (as in a restaurant) in Greek

The simplest salad in 10 minutes. Ideal when guests are on the doorstep. It turns out to be a beautiful, tasty and authentic Greek salad - just like in a restaurant.

Let's prepare a set of products:

Fetax packaging;
tomatoes - 2 pcs.;
bell pepper - 1 pc.;
virgin olives - 100 g;
cucumbers - 2 pcs.;
salt to taste;
oregano to taste;
red onion - 1 pc.

Dressing ingredients:

olive oil - 80 ml;
white wine vinegar - 40 ml;
pepper to taste.

Recipe description:

Chop all ingredients, except olives and onions, into small pieces. Despite the fact that this is not the case in Greece.

The residents of this country make a real salad a little differently - feta and vegetables are chopped very coarsely.

Let's start with fetax. The mass holds its shape well. As a result, the cubes do not stick together or fall apart.

Chop the onion into thin half rings. Combine with the rest of the ingredients in a common salad bowl and mix. Add olives.

We are preparing the dressing. Combine oil with vinegar and pepper. Pour over the salad.

If desired, sprinkle the dish with oregano - this is how they do it in Greece.

Homemade classic recipe for Greek salad with chicken and croutons

Greek salad is a fairly well-known dish that has been prepared in different ways for a long time. At the same time, a slight deviation from the original recipe does not in any way impair the taste of the snack.

We will need:

chicken breast - 130 g;
half an onion;
4-5 slices of bread;
1 bell pepper;
a couple of cucumbers;
virgin olives - 70 g;
5-6 lettuce leaves;
3 tbsp. l. olive oil;
feta or cheese - 100 g;
tomatoes - 2 pcs.;
vegetable oil for frying;
spices to taste.

On a note! Are you on a diet? Skip the frying steps. Leave the chicken boiled and dry the croutons in the oven.

Technology step by step:

Boil the breast (you can replace it with a leg) until cooked. Then divide into arbitrary cubes and fry in vegetable oil.
Take bread pieces and cut off the crusts. Cut the crumb into cubes.
Bake in the oven for 10 minutes or lightly fry in a frying pan.
Wash the green lettuce leaves and dry them. Then we tear it into small pieces and place it on the bottom of a flat plate.
Next, we collect the remaining ingredients into one dish. Place randomly chopped tomatoes on lettuce leaves. Chop the cucumber using a convenient method and place it on top of the tomatoes.
We clean the pepper from seeds and stalks, cut it into the preferred pieces and send it to a common salad bowl. Then finely chop the onion and sprinkle a layer of bell pepper.
Add some salt to the laid out vegetables. Then we send in the chicken pieces. Throw olives on top.
Next, cut the feta into small cubes and place it on top of the chicken and olives. Sprinkle the dish with crackers, pour oil, sprinkle with Provençal herbs (optional).

Greek salad is ready to serve.

Delicious salad with Chinese cabbage in a classic version

Classic and simple Greek salad. Beijing cabbage gives the appetizer freshness, lightness and a special taste.

Let's take the following components:

fetax -100 g;
3 tbsp. l. olive oil;
150 g of Chinese cabbage;
a pinch of salt and Provençal herbs;
half a head of purple onion;
virgin olives - 80 g;
a couple of cucumbers;
tomatoes -2 pcs.;
bell pepper - 0.5 pcs.

Step by step instructions:

Preparing the vegetables. Peel the pepper. Remove the stems from the tomatoes. We clean the bulb from scales.
Cut the cucumbers into large slices, tomatoes, onions into half rings, and peppers into small cubes.
Wash the cabbage and let it dry. Then chop it (not finely chopped) and place it on a salad plate.
Place vegetables (except tomatoes) on top and add a little salt.
Then lay out the tomatoes and olives. We lay out a couple of fetax plates in the center. Season, sprinkle with oil and sprinkle with Provençal herbs.

On a note! If desired, top the salad with soy sauce.

Greek salad is ready to eat.

New recipe with cherry tomatoes and iceberg lettuce: video

Take a fresh look at Greek salad. The dish includes an ingredient from molecular gastronomy - balsamic pearls. How to prepare this component? Don't worry, the video explains everything in detail. In fact, it is not as difficult as it seems.

The rest of the appetizer is made according to a simple classic recipe. Vegetables and herbs are chopped, dressing is prepared and spices are added to taste.

Salad dressing: sauce recipes

We prepare delicious instant dressings at home. There are many options for the sauce (you can look it up on YouTube). We will analyze only those that are successfully combined with the composition of the Greek salad.

With garlic

According to reviews, men especially like this spicy dressing.

Let's take the following components:

lemon juice - ¼ cup;
garlic clove - 1 pc.;
oregano - 1 tsp;
olive oil - 0.5 cups;
ground black pepper - 0.5 tsp;
salt - 0.5 tsp.

Recipe description:

We combine the bulk ingredients into a jar. Squeeze the garlic in there.
Then add oil and juice. Mix everything well and store in the refrigerator.

With soy sauce

On a note! Sherry vinegar is replaced with regular wine vinegar.
Simple refilling with a minimum number of components.

soy sauce - 6 tbsp. l.;
olive oil - 7 tbsp. l.;
sherry vinegar - 6 tbsp. l.;
fresh basil to taste;
ground black pepper to taste;
fresh green onions to taste.

Instructions:

The sauce, oil and vinegar are combined in a common container. The herbs are finely chopped and added to the mixture. Do not crush the greens - this way the fresh spices will retain their rich taste and aroma.
Add pepper and mix everything thoroughly. It is more convenient to mix dressing in large quantities using an electric milk frother.

With honey

A universal dressing that is suitable for absolutely all vegetable salads.

We will need:

balsamic vinegar - 1 tbsp. l.;
olive oil - 2 tbsp. l.;
soy sauce - 0.5 tbsp. l.;
ground black pepper to taste;
Dijon mustard - 1 tsp;
honey - 1 tsp;

Since the times of A.P. Chekhov, it has been known that “Greece has everything” - including the products necessary to prepare a light and healthy salad of juicy vegetables with ripe olives and local pickled cheese made from sheep’s milk. This cheese, feta, has an officially registered trade certificate as an original product of Greek origin, made in the traditional way.

In domestic stores, at the same time, it is easy to find a cheese product called “Fetaxa”, most often produced by the German company Hochland using modern technologies. It is conveniently packaged and cuts perfectly without creating crumbs. A successful salad in the Mediterranean spirit is prepared with this cheese.

Let's consider a detailed classic recipe for Greek salad with fetax, its dietary features and existing options for the composition of this dish.

Greek salad with Fetaxa cheese – step-by-step recipe with photos

The salad, which is now called Greek throughout the world, is a peasant dish in origin. Its recipe and preparation are simple and unsophisticated: the juicy ingredients included in the dish are cut into large and approximately equal pieces, mixed, seasoned with sauce (always with olive oil) and spicy Mediterranean herbs. Salt is usually not used at all, since soft cheese is salty enough on its own.

The Greeks, of course, have it good - they always have local olive oil, vegetables ripened under the bright sun, and fresh herbs at hand. To get closer to the Mediterranean ideal in the middle zone, you need to choose the right starting products:

– ripe, fleshy, even, rich color outside and inside. White veins in the core indicate that the fruits were picked unripe, and an excessively thick peel is a sign of excess nitrates.
– evenly colored, without spots or darkening, with a green stalk.
– medium size, with pimples. These varieties are considered the best in taste.
Olives - large, Greek, Spanish or Italian production. Especially good marinated in olive oil.
Onion – red. Its taste is not as strong as the regular one.
– “Extra virgin olive oil” brand, first cold pressed.

In addition, the sauce will require balsamic vinegar or freshly squeezed. Spicy herbs can be present both fresh and dried. In any case, the required component is .

From prepared products, supplemented with Fetaxa cheese, you can assemble a classic Greek salad. They will go into action:

large red bell pepper;
three small cucumbers;
two medium-sized tomatoes;
small red onion;
packaging of fetax cheese;
16 large olives;
3 tablespoons olive oil;
1 tablespoon lemon juice;
dried oregano.

Preparation:

Free the peppers from stalks and seeds, remove the stalk “pole” from tomatoes and cucumbers, wash and dry the prepared vegetables. Peel and rinse the onion.
Cut the fetax into not too small cubes. Based on this size and shape, cut cucumbers, tomatoes, peppers. Thinly slice the red onion into half rings.
Mix all ingredients with olives, season with a sauce made from olive oil and lemon juice, sprinkle with oregano. Now a completely Mediterranean spirit should reign in the kitchen.

Energy of the finished salad – approx. 100 units in 100 grams.

Within this basic recipe, there are options without bell peppers, with layering of ingredients, and with cheese placed in one flat layer on top of chopped vegetables and olives.

Application in dietary practice

Greek salad with fetax fits well into the related Mediterranean diet with one condition - a fairly “energetic” cheese product (260 kilocalories in 100 grams) should not be too much.

The rest of the composition of this dish pleases all fans of a balanced diet focused on weight loss. Minerals, vitamins, vegetable fiber are combined with unsaturated fatty acids of olive oil, healing, cleansing and strengthening the body.

Composition options

The antique simplicity of salad with fetax allows for not too significant deviations from the classic recipe. Thus, it additionally includes:

Lettuce leaves - best of all, are the “crispy” varieties of iceberg, romaine and lettuce. Tender greens are placed on the bottom of the salad bowl or torn into pieces by hand.
Onions - used instead of red onions. This invigorating deviation from the canonical recipe is quite appropriate, since fetaxa tastes much softer than feta and does not have a pronounced sourness combined with the obvious saltiness inherent in the Greek product.
– this cheese is supplemented or replaced with fetax to give the salad its characteristic flavor tones.
Bean curd tofu. It is used by avid vegans. In order for this product of absolutely plant origin to acquire a harmonious taste, it is soaked in a dressing mixture or in soy sauce with dry herbs.

How to prepare Greek salad with Fetaxa cheese at home - video

The presented video material clearly demonstrates the noble simplicity of the Greek salad, which nevertheless requires careful selection of suitable products. Preparation follows the classic recipe given in the text. Uniform cutting of all components is shown, starting with the cheese product. For dressing, a mixture of high-quality olive oil with vinegar, pepper and salt was used.

Greek-style Fetaxa cheese salad is a real storehouse of healthy ingredients. The cheese product contains highly digestible milk proteins and a high percentage of calcium. Ripe fresh vegetables are exceptionally rich in mineral and vitamin complexes and natural fiber. Olive oil is a valuable supplier of fat-soluble vitamins and omega-3 fatty acids. The only dietary restriction is related to the noticeable caloric content of cheese. However, as part of a Greek salad, its energy is balanced by other low-calorie components.

How do you prepare Greek salad with Fetaxa cheese? Do you prefer your dressing with lemon juice or vinegar? Do you use this dish in diet menus for weight loss? Share your culinary experience with us in the comments!

Light, fresh Greek salad is very tasty and healthy! We have collected for you the best salad recipes with Fetaxa cheese.

An ideal option for a quick, but restaurant-style dish in its presentation and taste is Greek salad. The recipe for a classic Greek salad with fetaxa is inexpensive to prepare and amazingly tasty.

Fetax cheese – 100 g
Fresh tomato – 3 pcs.
Fresh cucumber – 1 pc.
Lettuce leaves – 100 g
Sweet red pepper – 1 pc.
Black olives – 50 g
Green olives – 50 g
Onion – 1 pc.

Refueling:

Olive oil – ½ cup
Oregano or Italian dry herbs – ½ tsp.
Lemon juice – 2 tbsp.
Salt, pepper - to taste

Tear the lettuce leaves into the salad bowl with your hands. A knife will oxidize them and make them limp, so it’s better to chop them this way. As salad leaves, you can take lollo rossa lettuce, lettuce, and even Chinese cabbage leaves.

Cut the vegetables into cubes - bell peppers, cucumbers and tomatoes. Try to make large cuts, otherwise the juice will quickly leak out of the vegetables and the Greek salad will look stale. Don't salt the salad!

Make Greek salad dressing. The classic recipe with fetax is usually seasoned with a mixture of olive oil and lemon juice. Add herbs and spices to them to taste.

If your fetaxa has been left open in the refrigerator for a long time and has become dry, it can be resuscitated. To do this, pour kefir into the cheese at the rate of ½ cup of kefir per 100 g of fetax, leave for 20 minutes and then drain the kefir. Cut the cheese into cubes and the onion into thin half rings. Mix with vegetables.

Take a serving plate. Place the salad on it, place a few black and green olives on top and pour 2-3 tablespoons of dressing on top.

Recipe 2: Greek salad with olives and Fetaxa cheese

fresh tomatoes - 1 pc.
bell pepper - 1 piece
fresh cucumber – 1 pc.
onion - 1 piece
green salad - 1 bunch
olives - 20 pcs.
Fetax cheese – 70 gr
lemon - 1 pc.
olive oil - 3 tbsp.
oregano
ground red pepper

Peel the red onion and cut into half rings. If desired, you can pour boiling water over the onion for a few minutes if it is hard or bitter.

Wash the tomato, cut into large cubes.

Wash the cucumber, if necessary, remove the skin; if it is bitter or rough, cut into large pieces.

Wash the red pepper and cut into large pieces.

Place red onion, tomato, cucumber and red pepper in a bowl.

Drizzle olive oil over the vegetables and sprinkle with lemon juice, sprinkle with salt, pepper and oregano to taste, mix well.

Wash the lettuce, dry it, and place it on a plate. Place vegetables on top.

Cut Fetax cheese into large cubes and place on vegetables.

Place olives on top of vegetables. Season with salt and pepper again to taste.

Greek salad with Fetaxa cheese is ready! Please yourself and your loved ones with excellent taste. Bon appetit!

Recipe 3: Greek salad with cherry tomatoes (with photo)

Fetax cheese – 200 g
Cherry tomatoes – 300 g
Sweet pepper (red, yellow) – 3 pcs.
Onion – 1 small onion
Pitted olives
Lettuce leaves
For refueling:
Olive oil – 5 tbsp. spoons
Lemon juice – 2 tbsp. spoons
Basil (fresh or dry) – 1 teaspoon
Salt, ground black pepper - to taste

Peel the pepper from partitions and seeds, cut into strips.

Wash the cherry tomatoes, dry them, cut them into halves.

Peel the onion and cut into half rings.

Combine peppers, tomatoes, chopped onions, sprinkle with salt, stir.

For dressing, mix oil, lemon juice and basil.

Dress the salad.

Wash the lettuce leaves, dry and cut.

Cut the fetax into cubes.

Place the salad on lettuce leaves, top with fetax, olives, and sprinkle with pepper. Greek salad with fetax is ready. Bon appetit.

Recipe 4: Greek salad with Chinese cabbage and fetaxa

Fetax cheese or salted feta cheese – 150 grams,
tomatoes – 200 grams,
sweet pepper, red – 1 pc.,
large fresh cucumber – 1 pc.,
onion – 1 pc.,
black olives – 150 grams,
Chinese cabbage – 200 grams,
real olive oil – 3-4 tables. l.

I shred the Chinese cabbage into thin strips, using the white part minimally, as it is a bit thick and not so tender. I use the green part, which is best suited for this salad.

I cut the tomatoes, which I washed and dried, into medium-sized slices, since my tomatoes themselves are small. If the tomatoes are large, then it would be more advisable to cut them not so large, for example, into cubes.

I get to work on the rest of the products, there will be no problems with them: I chop a fresh cucumber into slices, chop an onion into thin half-rings, cut washed red and sweet peppers into squares (removing the seeds and tail), cut the olive into halves lengthwise.

I put all the ingredients in a bowl and add coarsely diced feta to them.

In the salad I use real olive oil, preferably unrefined and cold-pressed.

I lightly mix the Greek salad with Chinese cabbage so that each vegetable gets oil, transfer it to the bowl in which I will serve it. It will be convenient to serve this salad in portions to each guest.

Immediately after cutting, after pouring oil, I serve the salad to the table.

Recipe 5, simple: salad with red onion and fetaxa

tomatoes 6 pcs.
red onion 1 pc.
cucumbers 3 pcs.
salt, pepper to taste
fetax packaging
olive oil for dressing
greens (we have parsley, you can also use dill and cilantro)
balsamic cream for dressing

Cut the tomato into pieces. Drain off excess liquid so that there is not too much water in the salad.

Cut the cucumber into pieces.

Mix tomatoes and cucumbers.

Peel the red onion and cut it.

Add to the vegetables in a salad bowl.

We cut the greens and put them in the salad.

Cut the fetax into pieces.

Add fetax to the salad. You can also put olives in the salad, but there are those among us who don’t like them, so we do without this ingredient.

Now it’s time for the Greek salad dressing. Add olive oil.

And balsamic cream (Italian sauce, which is boiled balsamic vinegar with and without various additives).

Add spices (we used salt and a mixture of peppers).

Serve the chilled salad with the meat and enjoy the wonderful combination of flavors!

Recipe 6: vegetable Greek salad (with photos step by step)

Tomatoes - 250 gr.;
Bell pepper - 150 gr.;
Cucumbers - 200 gr.;
Onions - 70 gr.;
Fetax cheese - 100 gr.;
Pitted olives - 50 gr.;
Olive oil - 3 tbsp;
Lemon juice - 1 tbsp.

Cut the tomatoes into cubes.

Crescent cucumbers.

Pepper strips.

Cut the onion into half rings.

Mix olive oil and lemon juice.

Cut the cheese into cubes.

Combine the ingredients and season. Place cheese on top of salad. Because The cheese is salty, we don’t add salt to the salad.

Decorate the salad with olives. Bon appetit!

Recipe 7: salad with olives and Greek cheese

Tomatoes – 3 pcs.
Cucumber – 2-3 pcs.
Fetax cheese – 250 g
Pitted olives – 1 jar
Onion (sweet) – 0.5-1 pcs.
Olive oil (or sunflower) – 2 tbsp.
Lemon juice or apple cider vinegar – 2 tbsp.
Oregano, ground pepper - to taste

All ingredients need to be cut into large pieces, since initially it was a simple village salad and the vegetables were cut into large cubes, and the cheese was put in as a whole block, because it crumbles easily and everyone mashed it themselves with a spoon.

Chop the tomatoes. By the way, there should be no bitterness in the salad and all vegetables should be sweet, even onions.

Cut the cucumbers into cubes or slices. If they are not young, be sure to clean them of seeds and, especially, of the bitter peel.

Then chop the onion.

The cheese should also be cut into large cubes.

We do not mix all the ingredients, but simply put them in a salad bowl in the order in which we chopped them.

Place olives on top.

Now let's prepare the dressing. In a glass, mix olive oil, vinegar or lemon juice, oregano and ground black pepper. Pour it over the top of the salad. There is no need to add salt, as fetaxa is very salty.

Recipe 8, step by step: sweet cheese Greek salad

fetax – 200 grams,
black olives – 150 grams,
cucumbers – 100 grams,
tomatoes – 100 grams,
red, sweet pepper – 150 grams,
onion - 1 pc.,
lettuce leaves - 1 bunch,
lemon juice – 2 tables. l.,
olive oil – 3 tables. l.

I wash fresh cucumbers with water, cut off all the tails, chop them, cut them into crescents to make it easier to eat the salad.

Wash the tomatoes and cut them into slices. My tomatoes are not very large, so the slices turned out to be small in size.

I chop the red sweet pepper into squares, removing the insides, partitions, seeds and tails. Red color goes well with the green color of cucumbers, the black color of olives and the white color of cheese.

Thinly chop the onion; it will give the salad some spiciness.

I cut the fetax coarsely so that it comes out into squares. The cheese is soft, so I slowly press it with a knife.

I take a deep bowl and put vegetables into it: cucumbers, tomatoes, onions, peppers.

I water the vegetables with olive oil and add lemon juice. When I use lemon juice, I don’t add salt, but you try it to your taste and, if necessary, add salt to the salad. I stir. Why do I dress a salad without cheese? Because if you mix the salad often with the cheese, the cheese may disintegrate and it will become small crumbs, but this way I will keep it in the maximum possible shape.

This article describes in detail several recipes (with photos) for Greek salad with fetaxa. We will explain step by step the principle of its preparation, and also voice some of the nuances associated with this famous dish. After reading tips, recommendations and learning the features of Greek cuisine, you can surprise your guests and loved ones with a delicious and healthy dish.

A few words about the salad

The recipe for a classic Greek salad, but with fetaxa, originated in the post-Soviet space more than ten years ago, when this dish (and feta cheese) began a triumphal march through the holiday tables of our country.

The salad actually came from Greece, although there they call it much simpler - “Village”. And if you look closely, it turns out that the products included in its composition are classic for a rural dweller on the Mediterranean coast: fresh vegetables, herbs, plain cheese and herbed butter.

What is the difference between fetax and other soft cheeses?

The main difference between fetax and the famous feta cheese is that the latter is a Greek cheese protected by EU law, that is, a product made exclusively in Greece. It is made mainly from sheep or goat milk.

And fetaxa is its Russian analogue, launched on sale in 2007, made from cow's milk, sometimes with various additives: cream, paprika or olives.

Knowing these two important factors, the consumer will never confuse two different types of cheese, as ignorant ordinary people insistently claim. If a Greek salad recipe lists fetax as the main ingredient, then this dish is simply a variation on its traditional Greek counterpart. There is nothing reprehensible in this. After all, the price of the original product is high, so it is much easier and more affordable for the average person to buy the Russian equivalent and prepare a salad with it according to the traditional recipe.

Classic with fetax

The described salad requires the following products:

fetax cheese - 100 g;
50 g of olives and black olives;
one fresh cucumber;
two tomatoes;
a large bunch of green salad;
one bell pepper;
a mixture of Italian herbs (0.5 tsp) + a pinch of oregano;
2 tbsp. spoons of freshly squeezed lemon juice;
100 g olive oil.

This is the recipe for a traditional Greek salad with fetax, which is prepared in a matter of minutes and is probably why it is so popular in small restaurants. To prepare, you need to chop all the vegetables not too finely (otherwise the salad will quickly release juice and lose its freshness), the cheese into cubes, and put the olives whole, mix everything and pour over the dressing, which gives this salad a special charm and easily recognizable taste.

How to prepare the dressing correctly?

In a small cup, mix lemon juice and seasonings (Italian herbs, dried oregano, black pepper), add a little salt if desired, but try not to overdo it so that it does not distort the original taste of vegetables in combination with cheese.

Next, slowly stirring the liquid with a fork, pour in the olive oil and stir, let it brew for at least ten minutes so that the aroma of the spices opens up. For this reason, it is most convenient to make the salad dressing before chopping the vegetables.

Sometimes balsamic vinegar and crushed garlic are added to the dressing, and after dressing the salad itself is sprinkled with light sesame seeds, lightly fried in a dry frying pan.

Miracle of Mediterranean cuisine

In the photo, the Greek salad with fetax looks as delicious as it really is.

Many women who are losing weight eat it, because the calorie content of this salad is on average 117 calories per hundred grams of dish, while a feeling of fullness is ensured for several hours, thanks to the combination of protein (cheese) and fiber (greens and vegetables).

Avocado salad

Greek salad (with fetax) has several interpretations, and the closest to traditional Mediterranean cuisine is the avocado-based salad. To prepare this delicious dish, you need to prepare the following ingredients:

200 g of cheese cut into medium sized cubes. You shouldn’t chop the cuts too finely (less than 1 cm), because coarsely chopped ingredients are another indicator of European cuisine.
Two fresh cucumbers and two tomatoes are cut according to the same principle.
One bell pepper is seeded and cut into squares.
One Yalta onion, chopped into thin strips. Yalta onion is a variety of red sweet onion, which is ideal for salads of this type, because regular onions are too strong in taste.
One avocado is peeled and cut into cubes, which should be lightly sprinkled with lemon juice.
Tear one bunch of lettuce into pieces. You can also use a mixture of greens: iceberg, romaine lettuce, arugula.
One hundred grams of olives must be cut into halves. Labor-intensive, but necessary.

Do not confuse olives and black olives when adding them to a salad. Despite the fact that these berries are the fruits of the same tree, their color, depending on the time of collection, determines their name: olives are green, and olives are black. They differ slightly in taste, so be careful when researching the recipe and purchasing the appropriate product.

All chopped components of the Greek salad (fetax inclusive) are mixed in a salad bowl and poured with sauce according to the recipe given above.

The dish has a delicate taste and light structure, while its energy value is high thanks to cheese and avocado, so this salad for dinner can be a great end to the day.

Eggplant salad

Among the recipes with fetax, Greek salads have another interesting option using eggplants, which is also very traditional for this country, since there are a lot of dishes from this vegetable in Greece. In order to prepare this salad, you should prepare the following ingredients:

Cut 150 g of cheese into traditional size cubes.
Cut 200 g of cherry tomatoes into halves, and you can take them in different colors: red and yellow for a brighter dish.
Chop the head of a red (sweet) onion into thin half rings.
Rinse one large bunch of lettuce and a smaller bunch of arugula under running water, dry with a paper towel and tear into medium-sized pieces with your hands.
Cut two small eggplants into half rings 1 cm thick and fry in a frying pan in 2 tbsp. spoons of olive oil. It is important not to fry them until golden brown, as inexperienced cooks often do, but only to make them slightly pinkish and softer, but holding their cut shape perfectly. After frying, be sure to place the pieces on a paper towel to remove any excess oil.

Next, prepare a special sauce: grind three cloves of garlic in a mortar (or garlic press), add a pinch of salt and dried thyme, pour in 3 tbsp. tablespoons of the best quality olive oil, one teaspoon of balsamic (!) vinegar and 0.5 teaspoon of Dijon mustard. Mix the entire mixture thoroughly.

In a deep salad bowl, mix greens, chopped vegetables and cheese, add eggplants and pour the dressing over the prepared Greek salad with fetax, serving it immediately, sprinkled with a handful of chopped parsley or dill.

If fetax cheese suddenly dries out a little, you can return it to its former softness by immersing it in regular milk for 5-10 minutes. The same method is used for cheese that is too salty: the milk takes away all the unnecessary salt, giving the cheese tenderness and a second life.

You shouldn’t skimp on olive oil for salad: after all, its taste can significantly distort the salad. There is no need to try to replace it with ordinary sunflower salad, then the dish will turn into an ordinary “village” salad according to local customs and calling it Greek will no longer make sense.

For the salad, it is not necessary to use cherry tomatoes; if this variety is not available in your region, you can always replace them with regular ones, although you will have to cut them into even cubes. There won’t be much of a difference in taste, except that the appearance of the salad will be more homemade.

Greek salad has long occupied a strong position in the hearts of many gourmets, despite its simple preparation and some primitiveness. Its taste and benefits for the body no longer require proof or belief - they have become an axiom.

Type