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Recipe for: Greek Salad with Feta (May Day Twist)

Additions May Day 25 min Easy 7 wyświetleń ~29.34 PLN * - (0)
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Description

Classic Greek salad in a spring version, perfect as a light side dish for May gatherings. The base consists of juicy tomato, crunchy cucumber, sweet and spicy red onion, green pepper, black olives, and creamy feta. Seasoned with a simple dressing of olive oil, lemon juice, and oregano, with the optional addition of thinly sliced radish for freshness and capers for a salty-sour accent. The salad has distinct texture contrasts: soft feta, firm vegetables, and olives, while the flavor combines freshness with hints of herbs and lemon. Serve as a side to grilled meat, baked potatoes, or as part of a vegetarian spread. It presents beautifully in a large bowl with pieces of cheese on top.

Ingredients Used

Ingredients (14)

Servings:
4
  • Tomato 5 szt. (~600 g)
  • Cucumber 1 szt. (~300 g)
  • Red onion 1 szt. (~150 g)
  • Green bell pepper 1.3 szt. (~200 g)
  • Pitted black olives 100 g
  • Feta cheese 200 g
  • Olive oil 45 ml
  • Lemon juice 30 g
  • 🌿 Przyprawy
  • Oregano 2 g
  • Salt 2 g
  • Black pepper 4 szczypty (~2 g)
  • Parsley 1 pęczek (~30 g)
  • ✨ Opcjonalne
  • Radish 100 g
  • Capers 20 g
💰 Szacowany koszt dania: ~29.34 PLN (7.33 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables

1

Wash all the vegetables under cold water and dry them with a clean cloth. Cut the tomatoes into large wedges (about 2–3 cm pieces): place the tomato on the cutting board, cut it in half, and then cut each half into 3 pieces. Cut the cucumber in half lengthwise, remove any seeds with a spoon if they are very watery, and then slice it into half-moons about 4–5 mm thick. Cut the bell pepper lengthwise, remove the seed core and white membranes, and slice it into strips about 5–7 mm wide. Peel the red onion and slice it into very thin half-moons (2–3 mm). If you want to soften its sharp taste, soak the onion in cold water for 5–10 minutes after cutting, then drain.

Ingredients: Tomato, Cucumber, Green bell pepper, Red onion
Use a large cutting board and a sharp chef's knife. When cutting the bell pepper and onion, keep your fingers curled inward (the so-called claw grip) to avoid cuts. Do not slice the vegetables too thinly — overly thin slices will become mushy after a while.

Serve feta

2

Drain the feta from the brine in a sieve or on a paper towel for 5 minutes, then gently pat dry with a towel. Cut the feta into cubes about 2 cm or crumble with a fork into larger pieces if you prefer more scattered cheese pieces in the salad.

Ingredients: Feta cheese
Use a sharp knife with a smooth blade, and hold the feta steady while cutting. If the feta is very wet, wrap it in a towel and lightly weigh it down (e.g., with a plate) for 5 minutes to remove excess brine.

Dressing

3

In a small bowl, combine olive oil (45 g), lemon juice (30 ml), dried oregano (2 g), salt (2 g), and black pepper (2 g). Whisk vigorously with a whisk or fork for 20–30 seconds until the ingredients come together into a smooth emulsion. Taste and adjust with an extra pinch of salt or a drop of lemon juice if needed.

Ingredients: Olive oil, lemon juice, Oregano, Salt, Black pepper
Use a small bowl and a whisk or a jar with a lid (then screw it on and shake vigorously). This is a key step — the dressing must be uniform and not separate. If the dressing is too sour, add an extra 1/2 teaspoon of oil.

Assembly

4

In a large salad bowl, toss in the chopped tomatoes, cucumber, bell pepper, and onion. Add the drained olives (100 g). If using, add the thinly sliced radish (100 g) and drained capers (20 g). Gently mix the vegetables with a wooden spoon or salad tongs for 10–15 seconds — the goal is to combine the ingredients, not to crush the tomatoes. Evenly distribute the cubes of feta cheese (200 g) on top or crumble the feta over the salad. Drizzle with dressing just before serving and gently mix everything 2–3 times.

Ingredients: Tomato, Cucumber, Green bell pepper, Red onion, Pitted black olives, Radish, Capers, Feta cheese, Olive oil, lemon juice, Oregano
Use a large bowl (at least 3 l) and two salad spoons. Gently mix, holding the bottom of the bowl to avoid breaking the tomatoes. If the salad is to be served later, add the dressing just before serving to keep the vegetables crisp.

Serving and finishing

5

Sprinkle the salad with finely chopped parsley (30 g) for color and aroma. Let the salad sit for 5–10 minutes at room temperature to allow the flavors to meld, but no longer — the vegetables should remain crunchy. Serve in a bowl or plate portions as a side to grilled meats, baked potatoes, or sourdough bread.

Ingredients: Parsley, Feta cheese
Use a manual herb knife to chop the parsley. Do not store the salad with dressing in the fridge for longer than 24 hours (the vegetables lose their crunch). If serving outdoors, keep the salad in the shade and cover it with a thin cloth.

Fun Fact

💡

Greek salad (horiatiki) traditionally does not contain lettuce — it consists of simple, local ingredients. In Greece, it is often served with a piece of bread and the highest quality olive oil.

Best for

Majówka grill piknik

Tips

🍽️ Serving

Serve in a shallow, wide bowl so that the vegetables and feta are evenly distributed. Before serving, drizzle with a little extra virgin olive oil and freshly ground pepper. A crunchy sourdough bread or grilled baguette pairs well with the salad.

🥡 Storage

Store in the refrigerator in a tightly sealed container for a maximum of 24 hours. Keep the dressing separately for up to 48 hours. Once the dressing is added, the salad loses its crunch and becomes more watery — mix just before serving.

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