Greek salad, as we call the world famous salad, which is loved and often cooked in Greece. For the Greeks, the salad is of course not “Greek”, but “village or rural”, as its name sounds in direct translation.

We have already prepared a Mexican salad -, Russian -, Korean, or rather Asian -, Now let's try Greek.

I had to eat a Greek salad performed by an old Greek. You know, at first I was just a little disappointed when I saw what he put on the table. But after trying, I realized that the most important thing is delicious fresh products, and not cutting or serving.

In Greece, such a salad is usually cut into large pieces. So for example, a tomato will be cut into 4, maximum 8 parts, and cheese can be served in general as a whole piece.

Greeks put olives in a salad with a bone, of course, their own, Greek. They are larger than Spanish ones and have a more oily taste.

The most important ingredient in a Greek salad is, in my opinion, feta cheese.

The main herb in the salad is oregano and a little bit of basil.

Shallots, cucumbers, olive oil are also used in the salad.

In general, Greek salad is a simple version of a rustic salad made from the most basic ingredients that every village Greek housewife has in her home.

Therefore, we will cook according to the same principle that we have in the house from ingredients similar to those indicated in the recipes, then we will use it.

For example, instead of shallots, take a sweet salad onion or any onion. Instead of olive oil, any vegetable.

Olives, olives (in general, this is the same thing) which is better without pits. Instead of feta cheese, if we don’t find it, Adyghe cheese, feta cheese or another similar one.

Add lettuce, other spices, other herbs. Let it be not exactly a Greek salad, but a very tasty, summer salad, and we will still call it Greek.

Menu:

1. Greek salad classic recipe

Ingredients:

      • Tomatoes - 3 pcs.
      • Cucumbers - 4 pcs. (small)
      • Onion - 1 medium head
      • Garlic - 1 clove,
      • Sweet pepper - 1 pc.
      • Feta cheese - 180 g.
      • Olives - 100 g.
      • Basil - 0.5 tsp
      • Oregano - 0.5 tsp
      • Lemon juice - 2 tsp
      • Olive oil - 50 ml.
      • Salt, pepper - to taste

Cooking:

1. First, let's prepare the dressing for our salad. Add lemon juice, oregano and basil, ground black pepper to olive oil and squeeze a clove of garlic here. We mix everything well. The filling is ready, while we set it aside.

2. Cut the tomatoes into medium pieces.

3. We cut cucumbers almost in Greek. First, cut the cucumber lengthwise, and then, folding the two halves, cut across into slices about 8 mm thick. or even a little more.

4. Cut the sweet red bell pepper into medium pieces too.

5. Cut the onion into half rings and disassemble, making straws.

6. Put all the vegetables in a deep cup, add pitted olives and season with our dressing. Mix everything gently.

7. Cut the cheese into cubes, the size corresponding to the size of the vegetables.

8. We cover the dish with lettuce leaves and put our salad there.

9. In principle, the Greek salad is ready. But there is still no main component - cheese.

Lay cheese cubes on top. Now the salad is completely ready. Fragrant, juicy.

Serve salad and wine on the table. White wines are best suited to Greek salad: Sauvignon Blanc, Sancerre, Vino Verde. Turn on a strong lamp instead of the sun. Well, here you are in Greece and eat Greek salad.

Bon appetit!

2.

Greek recipe - Greek salad

Ingredients:

      • Cucumbers - 3-4 pcs.
      • Tomatoes - 3 pcs.
      • Bulgarian sweet pepper - 1 pc.
      • Onion - 1 head
      • Olives (olives) - 1 can
      • Sirtaki cheese (feta or brynza) - 200g
      • lettuce leaves
      • Olive oil - 100 ml (you can use any vegetable oil, but olive oil is better)
      • half a lemon
      • Spices (we have basil, thyme, rosemary) - to taste
      • Black ground pepper to taste
      • Garlic - 1 clove

Cooking:

1. Cut cucumbers, tomatoes and sweet bell pepper into large cubes. We put the vegetables in a deep salad bowl.

2. Cut the onion into half rings, lightly salt and mash with your hands so that it gives juice and add it to the vegetables.

3. We send onions to cucumbers with tomatoes and peppers.

4. Prepare salad dressing. Grind spices in a mortar or by hand. Squeeze some garlic, pepper. Squeeze the juice of half a lemon, pour in olive oil. We mix everything well. The gas station is ready.

5. Add olives to vegetables and mix everything thoroughly.

6. Cut the cheese into cubes. We will add it just before serving.

7. Serve the salad. Arrange lettuce leaves on a large plate.

8. Put the chopped and mixed vegetables on the leaves and put the pieces of cheese on top. You can salt the salad to taste, but keep in mind that the cheese is salty. I don't salt. The salad is ready, it remains to season.

Bon appetit!

3. Greek salad recipe with oregano, dill and mint

Ingredients:

      • Tomatoes - 300 g.
      • Cucumber - 2 pcs.
      • Sweet yellow pepper - 1 pc.
      • Black olives
      • Mint leaves - a pinch
      • Dill
      • Wine vinegar - 1 tbsp. l.
      • Vegetable oil - 3 tbsp. l.
      • Oregano - 1 tsp
      • Salad onion - 1 head
      • lettuce leaves
      • Feta - 200-300 g.

Cooking:

1. Cut the cucumbers. Do not grind, cut into medium pieces.

2. Since our tomatoes are small, cherry, cut them into 4 parts.

3. Put cucumbers and tomatoes in a deep cup.

4. Cut the pepper into thin strips.

We took yellow pepper in order to create a contrast of colors. Red tomatoes, green cucumbers and yellow peppers.

If it were summer and there were a lot of different tomatoes, I would take varieties of three different tomatoes and always yellow. Then I would take red pepper. It is sweeter, and again for contrast.

5. We send pepper to cucumbers and tomatoes. We mix.

6. Cut the onion into thin half rings and disassemble into straws. We also send vegetables.

7. Chop mint leaves and dill finely, finely. Who does not like, can do without mint.

8. Finely chopped mint and dill are added to the general pile of vegetables, in a cup. Salt the salad and mix.

9. Add olives. We mix everything.

Preparing salad dressing

10. We take 3-4 tablespoons of olive oil, or other vegetable oil, pour a teaspoon of wine vinegar here, if it seems that there is not enough acid, add more vinegar up to 1 tablespoon, you can replace it with apple cider vinegar. Stir and add half a teaspoon of oregano.

11. Mix everything well again. We fill the salad with our dressing, leaving a little in the cup, about a teaspoon or a little more. Let's mix again.

12. Put lettuce leaves on a dish and put half of the mixed vegetables from a cup on them. Distribute evenly throughout the dish.

13. Cut the cheese into cubes the size of an olive. Put half of the cheese in a cup with the remaining spoonful of dressing. We mix. The cheese looks very nice and the pieces do not stick together.

14. We send the cheese to a plate, to the laid out half of the salad.

15. Spread the second half of the salad on top of the cheese. Smooth out carefully.

16. Put the remaining cheese in a cup where the salad was, add a spoonful of oil, sprinkle with oregano and mix everything.

17. Put the cheese in the salad, distribute it over the surface and sprinkle a little oregano. In total, we left somewhere a teaspoon of oregano for the whole salad.

Decorate the salad with a mint leaf. Our Greek salad is ready. Can't wait, sit down at the table.

Bon appetit!

Write comments. Do I need to write the recipe in such detail? What else would you like me to change. Do you like salads

4. Video - Classic Greek Salad Recipe

Greek salad is loved by many. It nourishes and refreshes. Such a dish with its wonderful taste and bright colors will decorate both everyday and festive tables. There are many recipes for Greek salad. I suggest making a Greek salad with olives. I really like this dish.

Ingredients

To prepare Greek salad you will need:

2 fresh cucumbers;
3 tomatoes;
1 bell pepper;
1 purple onion;
12-15 olives;
5-6 lettuce leaves;
4 tbsp. l. olive oil;
2 tbsp. l. lemon juice;
100 g of feta (brynza);
a pinch of oregano;
salt, ground black pepper, dried basil - to taste.

Cooking steps

We cut the onion and bell pepper into strips, tomatoes into medium-sized slices, cucumbers into semicircles. Mix chopped vegetables.

Whisk lemon juice with olive oil.

Cheese (feta) cut into cubes. We tear lettuce leaves with our hands and put them on the bottom of the plate, we send mixed tomatoes, onions, bell peppers, cucumbers there, sprinkle with oregano, basil, pepper, salt. We add cheese to the salad and mix all the ingredients with dressing (leave a little dressing, you will need it at the end of cooking). If you are preparing a Greek salad with feta, then this delicate cheese is best added after you mix the vegetables with the dressing.

Arrange the olives on top of the Greek salad and drizzle with the remaining dressing. Delicious, bright dish can be served at the table.

Bon appetit!

There are no more than 130 kcal per 100 grams of lettuce. If desired, this figure can be reduced, especially when serving vegetables, cheese and dressing separately.

Quick article navigation:

Cooking classics of the genre

First, we will describe the Greek salad according to the classic recipe with a photo step by step, and for a snack we will leave secrets, tricks and variations. There will be many! In each stage, there is an opportunity to do it differently - with the same appetizing, but already new result.

We need the following vegetables -

let's estimate by the piece to catch the proportion for quick cooking at home:

  • Cucumber - 2 pcs. (not small)
  • Tomato - 2 pcs. (not large, variety with dense pulp)
  • Bulgarian pepper - 1 pc.
  • Crimean bow (blue) - 1 pc. (the average size)
  • Olives - 20 pieces, large, pitted
  • Feta cheese - 80-100 g
  • Oregano (oregano) - ½ teaspoon dry herb
  • Extra virgin olive oil - 2-3 tablespoons
  • 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 for you.
  • Cut the blue onion into rings or half rings. For a family where raw onions are treated with caution, cutting is thinner, quarters of the ring.
  • We clean the pepper from seeds and internal white membranes and cut into large squares - about 2-2.5 cm.
  • Olives can be left whole. Very large - cut in half.
  • Pour the vegetables into a large bowl and mix gently. Two large spatulas will help. Salt, pepper - to taste, not forgetting how salty the cheese is.
  • Beat olive oil with lemon juice - this is the sauce. Dress the salad and sprinkle with oregano - a pinch, slightly rubbing the grass in your fingers.
  • We cut the feta cheese into large pieces, comparable to slicing cucumbers, and spread them in a picturesque mess on top of the salad. The last pinch of oregano and the salad is ready - amazing simplicity!

What else can be done with the ingredients

Onions: pre-pickle. The simplest way is to sprinkle the chopped onion with a mixture of vinegar (3 parts) and sugar (2 parts), add a little salt, let stand for 25-30 minutes, drain the juice and add the sliced ​​\u200b\u200bto other vegetables. Or cut the onion smaller - quarters and eighth rings. Or take two varieties - white and blue in a ratio of 1: 2, or even 1: 1 (especially vigorous white onions in this case should be softened with pickling). Or replace a quarter of the onion with garlic cloves. A nuance is important here: chop the garlic with a knife into a small cube.

Olives: cut larger or smaller, do not cut at all, replace with olives or capers (the case when the exotic for us is an everyday ingredient among the Greeks).

Cucumbers: Naturally, play with slicing. Or otherwise clean under large pieces, alternating skinning in strips. It is especially quick to work with a manual vegetable peeler with a peeler: he removed the strip, left the strip - and so on in a circle. We will get a zebra cucumber, and the "back" of each piece in the salad will be white and green.

Tomatoes: Take a different variety, several varieties, or focus on cherry tomatoes by cutting them in half. Let's not forget about colors: for example, let's combine red and orange tomatoes. This not only looks spectacular, but also gives the salad meatiness, reducing sourness - the merit of rich and low-acid orange tomatoes. In addition, tomatoes can be peeled! Yes, yes, just imagine: big, juicy, irreproachably soft large pieces - who will refuse such an option ?!

Pepper: again an ode to multicolor, which is most interesting when cut into a thin strip. We also have an unusual idea. It slightly increases the complexity, but breaks all records for the delight of people who have tasted this option. So, look at the red fleshy thick-walled pepper - as an object for cleaning. You will need a sharp knife or honed piller. This approach is very popular in gourmet southern cuisine, where the idea of ​​the Greeks on their own has long been mastered. The south of France, Italy, Bulgaria, Odessa, Kherson and the Crimea: if classic Greek salad is sought to be sublime and delicate, they start with peeling peppers and tomatoes.

What to substitute for feta cheese

Salted cheese, including goat cheese, which is easy to find at any market.

Or large pieces of processed cheese with a strong fragrance (greens, smoked meats, but not tomatoes!), while adding a little more salt.

A Dutch cheese option is also good, but make the pieces smaller. Yes, it will not be a pure classic. But who knows, maybe your family will like it much more? Husbands are often conservatives, and they understand Dutch cheese and goat cheese much more than overseas feta.

Is it possible to add meat and what

The ball is ruled by personal taste! It is best to rely on the cheese you use: the most salty is unleavened boiled chicken.

Risked depriving the salad of traditional cheese? Something smoked, well salted. But such a salad will not be well stored, the dissonance of fresh vegetables and smoked meats is too great.

In addition to meat, mushrooms can be added to the salad: 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 is the best command for creativity!

Submission Tricks

The advantages of serving in large pieces: those who do not like olives will easily remove them. The same goes for thick onion rings.

Sometimes a salad looks like a simple cut of vegetables with cheese, so large slices are placed on a dish - without much mixing.

Portion serving in restaurants in Greece is often extremely laconic: you get a deep plate where there is no sliced ​​​​cheese. The whole feta sits in a piece - right on top of the vegetable slices, leaving you to choose how to deal with it.

Similarly, you can serve the sauce - in a separate container for each serving. This has a convenient everyday accent: until the salad is covered with sauce, it is better stored.

Helpful advice

It is advantageous to fill the salad only after portion serving. So you can keep the cuts in the refrigerator longer if the family does not master vitamin happiness at a time.

Olive oil, lemon juice and oregano- the classic Greek salad began with this sauce, which we reflected above in the recipe with a step-by-step photo. But do not be afraid of other seasonings and herbs! The dish will easily accept coarsely torn leaves of curly lettuce and not thick strips of wild garlic. You can add basil, thyme and parsley if you prefer.

And now let's smile intriguingly ... And fill the next portion honey mustard sauce. Preparing the sauce is simple: weak mustard (can be with grains), honey and olive oil in a ratio of 1:1:2, beat with a whisk. If the sauce is thick, add more oil.

The culinary calling card of Greece is so beckoning for variations that you will inevitably end up trying a less salty cheese, for example, by preparing a salad with lightly salted cheese. And this is where the third dressing recipe comes in handy - with soy sauce, traditionally salty and rich.

Cooking, as before, is straightforward - beat the ingredients. We need: olive oil 2 tablespoons + soy sauce 1 tablespoon + apple cider vinegar 1 tablespoon + mustard (medium or low) 1 teaspoon.

What else is added to the topping and dressings for Greek salad?

  • Other oils (mustard, corn sesame - for the sake of flavor);
  • Bread crumbs or fried salted croutons (hand crushed with a rolling pin);
  • Garlic pressed through a garlic press (by the way, one of the most despised methods from cooking gurus who consider cutting garlic at any opportunity the first sign of a master). Well, the guru - that's what the guru is for, who else suits the peacock's tail like that?! ... You say it too! (c) And do it your way.

Our carefully collected ideas for the culinary brand of Greece are waiting for additions in the comments. Which option do you like? Shrimps, chunks of fluffy omelet, grainy cottage cheese, Chinese cabbage. All of them are also successfully friends with the universal Greek salad, the classic recipe of which with a step-by-step photo is always waiting for you at the beginning of the article.

Thank you for the article (43)

Greek salad is one of the best ways to prepare fresh vegetables. It turns out light, fragrant, but not banal. This salad stands out among all other types of the presence of very tasty and thoughtful dressings. You can also change the amount and type of additional ingredients.

Here are the most detailed step-by-step recipes for classic Greek salads with the best dressings.

Greek Salad - General Cooking Principles

Vegetables for Greek salad are important to choose ripe, juicy, but not overripe. Cucumbers should not have large seeds. If they have a thick skin and it is not possible to replace with another vegetable, then the peel is peeled. Tomatoes need red, but not soft, otherwise they will quickly lose their shape. Peppers are better to use colored than green. Vegetables cannot be cut and seasoned in advance. Greek salad is best prepared just before eating. Within an hour, it will lose its attractive and fresh appearance, the vegetables will float.

What products are used:

Vegetables (cucumbers, peppers, tomatoes, lettuce);

olives;

Chees Feta;

Crackers.

Feta cheese is not always available in stores, but it can be replaced with cheese or other similar pickled types. Goat cheese, which is often found in bazaars, can diversify a classic Greek salad.

The main ingredient in dressings is very often olive oil and it is very important that the bottle is labeled Extra virgin. Only a quality product will give the salad that special taste. But often there are options for dressings based on yogurt, below is a step-by-step recipe for such a Greek salad.

Greek salad: a classic step-by-step recipe with olive dressing

The classic step-by-step Greek salad recipe uses a traditional butter dressing with lemon juice. It perfectly complements the taste of vegetables, gives a wonderful aroma and piquant sourness.

Ingredients

Two large cucumbers;

One ripe pepper;

One lettuce bulb;

100 g feta;

20 large black olives;

Half a lemon;

A couple of pinches of oregano (popularly oregano);

3 art. l. oils;

Two tomatoes.

Cooking

1. Rinse all vegetables, wipe dry. Cut off the tips of the cucumbers, first cut in half, then again and across in fairly large pieces. We make bars 1.5-2 centimeters. You will get sticks, you do not need to grind. Pour into a bowl.

2. Cut the tomatoes in half, remove the attachment point with the stalk. Cut in half again, then each quarter across. You will get large pieces. We choose dense vegetables so that the shape remains beautiful, the tomatoes do not wrinkle during stirring.

3. First cut the pepper in half. We choose the middle with seeds, then cut along and chop across the straw, but not quite thinly. Pour over the main vegetables.

4. We clean the salad onion. Cut into thin rings. We disassemble the layers so that the vegetable is evenly distributed in the salad.

5. Squeeze out the juice from the lemon. For this amount of vegetables you will need about one and a half tablespoons. But the dressing must be matched with the taste of tomatoes. If they are sour, then you can pour in less.

6. Combine olive oil with lemon juice, beat until smooth, add oregano.

7. Pepper the vegetables, sprinkle lightly with salt and pour the dressing. Gently stir the salad. Usually two spoons or spatulas are used for this. With their help, gently lift the food from the bottom of the bowl and turn it over.

8. Mixed salad can be laid out in a beautiful dish or immediately divided into portions.

9. Cut the feta cheese into neat cubes, you can not make it very large, and lay it out on top in a chaotic manner.

10. Olives take pitted. They can be put in a salad whole or cut in half. But in the second case, we cut only along. Spread between the feta cubes.

11. Greek salad according to the classic recipe is not decorated with greens, but it will not be superfluous. If necessary, we supplement with a sprig of dill, parsley or spread all the vegetables on top of the lettuce.

Greek salad: a classic step-by-step recipe with spicy dressing

Recipe with cherry tomatoes. If they are not there, then we replace them with ordinary tomatoes, we calculate the approximate number, depending on the size. This classic Greek salad step-by-step recipe uses an incredibly tasty and flavorful dressing. For its preparation, spicy mustard is used. If the sauce is not strong enough, then increase the amount as desired.

Ingredients

25 olives;

Two cucumbers;

A dozen cherry tomatoes;

Half an onion;

Romaine lettuce leaves;

100 g pickled cheese.

For refueling:

A couple of tablespoons of oil;

Soy spoon. sauce;

One spoon of apple vinegar;

0.3 tablespoons of mustard (spicy);

A little oregano;

Five grams of honey.

Cooking

1. This salad will be laid out on a dish covered with lettuce leaves. It can be replaced with an iceberg, Chinese cabbage is often used by removing the hard veins. We prepare the dish, lay out the leaves. If you like their taste, then you can cut and fall asleep as the first layer, it will be more convenient to eat.

2. We are preparing a gas station. We mix apple cider vinegar, which can be replaced with lemon, with honey and mustard, grind thoroughly, add oregano, salt and all other ingredients from the list above. It is best to beat the dressing well, you can use a blender. Set aside, let the sauce infuse.

3. We wash and dry the vegetables. Cut the cucumber into large pieces. If the skin is thick, then it is better to remove it immediately. It is convenient to use a vegetable knife for this. Sometimes they do not remove the entire skin, but make strips, alternating white flesh with green peel. Very beautiful and unusual pieces are obtained. Transfer the prepared cucumber to the prepared lettuce leaves.

4. Cherry tomatoes cut into quarters or halves, as you like. If ordinary tomatoes are used, then cut into neat pieces. Lay on top of the cucumbers.

5. Now we take an onion, cut off a half, we do not need the second part. Cut into half rings, disassemble with your hands, sprinkle cherry tomatoes on top. Sometimes onions are placed under them, that is, on cucumbers. It's not essential.

6. Now let's get to the cheese. It is always cut into neat cubes, laid out on vegetables.

7. Cut the olives in half, put them between slices of cheese, or just casually sprinkle them.

8. In principle, the salad is ready. It remains only to sprinkle it with the previously prepared sauce, which has already managed to stand up. But sometimes dressing is served in a separate gravy boat. This is convenient in that you can independently adjust its quantity and spiciness of the salad.

Greek salad: a classic step-by-step recipe with croutons and yogurt

An amazing dressing option for the most delicious filling. A step-by-step recipe for a classic Greek salad uses croutons. In no case do we take ready-made products from bags, we only cook them ourselves.

Ingredients

Four tomatoes;

Three cucumbers;

Two peppers;

One head of lettuce;

Half a loaf;

160 grams of pickled cheese;

100 g olives;

2 bunches of lettuce.

Yoghurt dressing:

100 g thick Greek yogurt;

0.3 tablespoons of mustard;

A spoonful of lemon juice;

A spoonful of oil;

One clove of garlic;

0.3 tsp dried oregano;

Salt and soy sauce to taste.

Cooking

1. It is better to start the salad with crackers so that they have time to cool. It is advisable to use yesterday's or the day before yesterday's loaf, that is, a little stale. We take a good knife and cut it into slices, then into small cubes. Put on a baking sheet, send to the oven and cook until golden brown.

2. We take out crackers, cool.

3. Now let's make a dressing so that it is infused. For the sauce, it is best to use thick yogurt, the fat content is arbitrary. Put it in a bowl, add chopped garlic, lemon juice, pour a little dry oregano. You can take fresh chopped greens, then you need 2-3 branches. We put mustard, you can pour in a little soy sauce or salt. Grind until smooth, set aside the dressing, let it brew.

4. We are engaged in vegetables. We cut the cucumbers lengthwise into 6 parts, then cut them into slices across, we make bars of 1.5-2 centimeters.

5. Lay out lettuce leaves and pour cucumbers on them.

6. Now we cut the tomatoes, put them on top of the cucumbers. We do not make small pieces. You can substitute cherry tomatoes cut in half.

7. Cut the onion into half rings, sprinkle the vegetables.

8. Cut the cheese into cubes, cut the olives in half, add croutons to them, stir together and send it all to a dish with cucumbers and tomatoes. In general, you can mix all the products together and put them on lettuce sheets, but crackers from fresh vegetables quickly soften and then do not crunch.

9. Before serving, pour a fragrant yogurt-based dressing over the Greek salad or offer it separately. This option is convenient if the snack needs to stand for a little time. Without refueling, it will not leak, it will retain an attractive appearance longer.

No sweet lettuce? You can cut an ordinary onion head, pour it into a colander and pour boiling water over it. Another great option is pickled onions. Get just chic! You need to cut the vegetable, pour water acidified with vinegar, leave for half an hour. To soften the taste, sometimes a little vegetable oil, a pinch of sugar are added to the marinade.

Very often, meat products are added to Greek salads. Their choice will directly depend on the taste of the cheese. If it is salty, bright, then it is better to take fresh boiled chicken or turkey. If the cheese is bland and tasteless, then beef or pork will help ennoble the dish.

Salad lovers with bright flavors can add some pickled or salted mushrooms. They complement fresh vegetables, give the dish its flavor.