Easter Greek salad with feta and a spring twist - photo 1
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Easter Greek salad with feta and a spring twist

Salads Easter 30 min Medium 28 wyświetleń ~31.14 PLN * - (0)
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Description

A fresh salad inspired by the classic Greek salad, complemented by spring additions perfect for Easter: crunchy radishes and lightly grilled green asparagus. The dish combines the tangy-salty flavor of feta cheese, olives, and lemon dressing with juicy tomatoes and young lettuce. This colorful, light salad serves as an appetizer or a side dish for roasted lamb, duck, or an Easter table. The distinct texture and contrast of temperatures (cool vegetables, warm asparagus) create a great visual and taste impression.

Ingredients Used

Ingredients (15)

Servings:
4
  • Tomato 5 szt. (~600 g)
  • Cucumber 1 szt. (~300 g)
  • Butter lettuce 100 g
  • Feta cheese 200 g
  • Red onion 150 g
  • Black olives 100 g
  • Olive oil 45 ml
  • Lemon juice 20 g
  • Radish 90 g
  • Green asparagus 300 g
  • 🌿 Przyprawy
  • Oregano 2 g
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Barley groats 100 g
  • Capers 20 g
💰 Szacowany koszt dania: ~31.14 PLN (7.79 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 running cold water. Pat the tomatoes dry and cut them into uneven pieces about 2-3 cm in size — do not puree, we want chunks. Cut the cucumber in half lengthwise and scoop out the seeds with a spoon if they are large, then slice it into half-moons about 5 mm thick. Slice the radishes into thin rounds on a cutting board using a sharp knife.

Ingredients: Tomato, Cucumber, Radish
Use a cutting board and a sharp knife. If you don't want to remove the seeds from the cucumber, you can slice it directly with the skin on. Pat the sliced vegetables dry with a paper towel so the dressing doesn't dilute the salad.

Preparing the asparagus

2

Trim the woody ends of the asparagus (bend the stalk between your fingers where it naturally breaks) and cut into pieces about 6-8 cm long, or leave them longer for decoration. Heat a grill pan or a regular pan with a small amount of oil (1 tablespoon/15 g). Sauté the asparagus for 3-5 minutes until they turn bright green and slightly soften, turning every minute — they should have light grill marks but remain crisp.

Ingredients: green asparagus, Olive oil
The best is a grill pan 26–28 cm; if you are using a regular one, cook faster on a higher heat. Do not overcook — the asparagus should be al dente.

Dressing

3

In a small bowl, combine 45 g of olive oil, 20 ml of lemon juice, 2 g of dried oregano, 3 g of salt, and 1 g of freshly ground pepper. Whisk vigorously with a fork for 20–30 seconds until the ingredients form a smooth, slightly thick emulsion. Taste and adjust: if the dressing seems too tangy, add 5–10 g of oil; if too oily, add a few drops of lemon juice.

Ingredients: Olive oil, lemon juice, Oregano, Salt, Black pepper
Use a small bowl and a fork or whisk. Always mix from the center outwards until a uniform emulsion forms. The dressing can be prepared in advance and chilled.

Preparing the onion

4

Cut the red onion in half, peel it, and slice it into thin wedges (about 2–3 mm). If you want to soften the sharpness, transfer the sliced onion to a bowl of cold water for 5 minutes, then drain and dry.

Ingredients: Red onion
Use a sharp chef's knife; slicing into thin strips is easier with cold, firm onions. Pat dry with a paper towel after soaking.

Assembling the salad

5

In a large, wide bowl (preferably ceramic), place the butter lettuce torn by hand into pieces (hand tearing leaves a natural texture). Add the chopped tomatoes, cucumbers, sliced radishes, drained olives, and red onion. Gently mix the ingredients with a wooden spoon to combine, but ensure the vegetables maintain their structure.

Ingredients: Butter lettuce, Tomato, Cucumber, Radish, Black olives, Red onion
Use a large bowl with a diameter of at least 24 cm. Gently mix from the bottom up to avoid crushing the tomatoes.

Adding asparagus and cheese

6

Add the warm asparagus to the salad — spread them out evenly so the heat gently wilts the leaves. Crumble or cut the feta cheese into larger pieces and place them on top of the salad. The cheese should be cool so it doesn't completely melt from the heat of the asparagus.

Ingredients: green asparagus, Feta cheese
Crumbling feta with your fingers gives a rustic look — if you want aesthetics, cut it into even 2 cm cubes. Keep the cheese chilled until the last moment.

Finishing and serving

7

Drizzle the salad with the prepared dressing evenly (best to use 2/3 of the dressing for drizzling, leaving the rest for seasoning on the plates). Gently mix again with 2–3 turns of a spoon to coat the leaves with the dressing. If you are using capers or pearl barley (optional), add them now. Taste and season with salt or pepper if needed.

Ingredients: Oregano, Olive oil, Salt, Black pepper, Capers, Barley groats
Serve the salad immediately — best on a large, flat platter. If preparing in advance, keep the dressing separate and add it just before serving to prevent the lettuce from wilting.

Optional elements

8

If you decided to use pearl barley: before adding it to the salad, mix the cooked, slightly cooled pearl barley with a tablespoon of olive oil and a little lemon juice to give it texture and prevent the salad from becoming watery. Add the capers directly on top in an amount that enhances the flavor (about 5–10 g per plate).

Ingredients: Barley groats, Capers
Cook the pearl barley according to the instructions on the package — usually 25–30 minutes in salted water. Do not overcook it; it should remain firm.

Fun Fact

💡

Classic Greek salad (horiatiki) traditionally does not contain lettuce — leaves were added in international versions. Introducing spring additions, such as radishes or asparagus, is a way to locally and seasonally update the flavor.

Best for

Wielkanoc przyjęcie rodzinne lekki obiad wiosenny

Tips

🍽️ Serving

Serve on a large platter, seasoning with freshly ground pepper just before serving. Roasted duck, lamb, or grilled chicken pairs perfectly with the salad. For a vegan version, replace feta cheese with marinated tofu or vegan cheese.

🥡 Storage

Store the dressing (in a sealed container) and salad ingredients separately in the refrigerator for up to 24 hours. Combine the dressing with the salad just before serving — this way, the leaves won't wilt. Leftovers can be stored for up to 24 hours; the asparagus will lose some of its texture.

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