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Greek salad with Peking cabbage

Greek Salad with Napa Cabbage

Here's another take on the world-famous salad. I adore this salad — it has all the ingredients I love: cheese, olives, vegetables. I don't usually add red onion, but I was making this salad to go with grilled kebabs for my son's birthday, so I had to stick to the classic recipe.

Maria

Recipe author

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Composition / ingredients

Servings:

Tomatoes

400

Cucumbers

250

Brynza

200

Napa cabbage

200

Olives (pitted)

150

Bell pepper (red)

Onion (red)

Olive oil

Lemon juice

Garlic

Herb mix (Provençal)

Ground black pepper (a pinch)

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 3 g

Fats 50 % 7 g

Carbohydrates 29 % 4 g

99 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

The marinade. For the marinade you'll need olive oil, lemon juice, Provençal herbs, ground black pepper, and salt.
Step 2:

In a bowl, combine the olive oil, lemon juice, Provençal herbs, ground pepper, and salt. Mix everything thoroughly.
Step 3:

Prepare the rest of the ingredients. For Greek salad with napa cabbage you'll need tomatoes, cucumbers, red onion, a few leaves of napa cabbage, brynza or feta, and pitted olives.
Step 4:

Cut the cheese into medium cubes.
Step 5:

Put the cheese in a bowl and pour the marinade over it.
Step 6:

Wash the cucumbers thoroughly and cut them into rounds. Cut the tomatoes into wedges.
Step 7:

Peel the onion and cut it into half-rings.
Step 8:

Remove the seeds and stem from the bell pepper. Cut the flesh into strips.
Step 9:

Shred the napa cabbage. It's best to use only the green leaves in the salad, without the white ribs.
Step 10:

Put the napa cabbage, cucumbers, tomatoes, bell pepper, and red onion in a salad bowl and toss everything together.
Step 11:

Arrange the cubes of marinated cheese on top.
Step 12:

Drain the olives and add them to the salad. Drizzle the salad with the leftover cheese marinade and serve. Enjoy!

The interesting thing is that in Greece itself this salad was originally called "horiatiki," which translates from Greek as "village salad." It was tourists who fell in love with it in Greece who made it "Greek" and gave it that name. Now in all the tourist tavernas it's called "Greek salad," but you'll find its true name only out in the Greek countryside. Greek salad is a humble "village" mix of vegetables — cucumbers, tomatoes, red onion, peppers — everything that grows in a Greek garden. What turns this mix into a true "Greek salad" is the addition of large olives (and always with the pit in), feta cheese, and of course olive oil! Plus the essential tang of lemon juice or balsamic (or wine) vinegar. Greek salad is always served untossed and unseasoned — just fresh chopped vegetables with a whole slab of cheese on top. Our version has picked up plenty of changes, but it's none the worse for them.