The Greek salad is a classic dish from the Mediterranean culinary tradition, rich in flavors and fresh ingredients. To prepare this delicious original recipe, you’ll need fresh tomatoes, crunchy cucumbers, juicy bell peppers, black olives, red onion, and feta cheese.
In conclusion, preparing a Greek salad following the original recipe will allow you to enjoy a dish full of authentic and genuine flavors.
If you like tasty salads, also read these recipes:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: No Cooking
- Cuisine: Greek
- Seasonality: All Seasons
- Energy 495.08 (Kcal)
- Carbohydrates 33.16 (g) of which sugars 7.08 (g)
- Proteins 18.09 (g)
- Fat 33.91 (g) of which saturated 15.26 (g)of which unsaturated 7.34 (g)
- Fibers 6.09 (g)
- Sodium 1,601.92 (mg)
Indicative values for a portion of 11 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people:
- 7 oz vine tomatoes
- 7 oz mixed greens
- 7 oz feta
- 1 red onion
- 1/2 green bell pepper
- 1 cucumber
- to taste oregano
- to taste black olives
- to taste salt
- to taste extra virgin olive oil
Tools:
- 1 Bowl
- 1 Knife
- 1 Cutting board
Preparation
The raw materials are very important and determine the flavor and success of your Greek salad. I recommend choosing medium-small tomatoes with a strong and defined flavor like Sardinian camone, or if you prefer a sweeter taste, you might opt for pachino tomatoes.
Start the recipe by slicing the tomato if they are large or halving them if they are cherry or datterino. Now you can add the pitted olives whole or slice them for a more elegant presentation.
Slice the red onion into thin strips and soak them in cold water to reduce the flavor and make it more palatable for all diners. I prefer the red onions of Tropea for the flavor they release raw.
After cutting the vegetables, start with the feta which should be cut into uniform cubes the size of the tomato. Complete with the green bell pepper and cucumber diced, and put all the ingredients in the bowl, add a drizzle of oil, vinegar, a pinch of salt, and dried oregano.
If you don’t particularly like the taste of bell pepper or cucumber, you can reduce the amount or even eliminate them (obviously, it will no longer be the original Greek salad recipe).
To complete the recipe, add some freshly chopped oregano. If you don’t have it, you can also use dried oregano.
Your Greek salad is ready
Plating Tips:
Serve the Greek salad directly in individual bowls for each diner. Let it rest in the refrigerator before serving to blend the flavors. For an aromatic touch, add basil leaves or perhaps some mint for a fresher note.
Wine Pairing for Greek Salad:
I recommend serving Greek salad with a fresh and fruity white wine such as a Gewürztraminer.
