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Greek salad with fetaxa classic

Classic Greek Salad with Feta-Style Cheese

Healthy and tasty, quick to make, with a summery feel! You can make this classic Greek salad with feta-style cheese in 10 minutes. It's mayo-free, gloriously juicy, fresh, and bright. It works for breakfast, lunch, or dinner, and looks great on a holiday table.

Pearl

Recipe author

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Composition / ingredients

Servings:

Cucumbers

Tomatoes

Bell pepper

Feta-style cheese (Fetaxa)

300

Onion

Black olives

0.5

Lemons

0.5

Olive oil

Basil

Salt

Dried oregano

Ground pepper blend

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 3 g

Fats 70 % 14 g

Carbohydrates 15 % 3 g

155 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 10 min

Step 1:

How do you make a classic Greek salad with feta-style cheese? Gather all the ingredients on the list.
Step 2:

Peel the onion. For a brighter salad, use red onion or shallot if you can. Cut the bell pepper in half and remove the core and seeds. Yellow and orange peppers look especially pretty and bright in the salad. Wash all the vegetables in clean cold water and pat them dry with paper napkins to remove excess moisture.
Step 3:

Cut the cucumbers into medium cubes. If the skin is bitter, peel it off first. Put the cucumbers in a wide bowl or a deep salad bowl.
Step 4:

Drain the brine from the olives. Halve some of them. Both black and green olives go well with everything in the salad, so you can use either or both.
Step 5:

Cut the bell pepper into medium squares. Add it to the salad bowl.
Step 6:

Next come the tomatoes. For the salad it's better to use firm, juicy ones - then they'll hold their shape and won't turn to mush when you toss the salad. You can also use cherry tomatoes, which are usually slightly sweet and give the finished dish a special note.
Step 7:

Cut the onion into thin rings, half-rings, or even smaller, depending on its size.
Step 8:

Cut the feta-style cheese into small cubes. This cheese is very tender and ideal for vegetable salads. Add it to the rest of the ingredients.
Step 9:

Rinse the herbs in clean water and dry them. Fresh basil, dill, parsley, and young green onion are all ideal for the salad. I usually use basil and dill for Greek salad. Chop the herbs, not too finely. Distribute them evenly over the surface of the salad.
Step 10:

In a separate container, mix the olive oil with the freshly squeezed juice of half a lemon. Drizzle the dressing over the salad. Salt and pepper to taste.
Step 11:

Garnish the salad with a sprig of basil and a lemon slice. Done - you can serve it!

You can make a Greek salad with feta-style cheese for a holiday table or as an everyday meal. With the cheese, the salad is filling yet refreshing thanks to the fresh vegetables and herbs. You can use regular onion in the recipe. For salads I more often use red onion, sweet white onion, or shallot - these varieties are much milder than regular onion and are ideal for vegetable salads. Toss the salad right before the meal and serve. Enjoy!
The salad looks neat and pretty if you cut all the ingredients into pieces of the same size and shape (cubes, for example).
Since everyone's tolerance for salt, sweetness, bitterness, heat, acidity, and spice is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for example).