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All natural and seasonal ingredients for a single dish that has become international: here is the real recipe for Greek salad
If we talk about diet and of Mediterranean cuisineon one side there is Italy and on the other there is Greece which, like us, abounds above all in the summer of products very fresh. But have you ever tried to prepare the real greek salad recipe?
In the end it is very simple. They serve coppery tomatoes or lettuce, black olivescucumbers, red onion and then the ingredient they have and we don’t. Lots of fresh fetaa cheese that is not exactly dietary (there are 250 calories per 100 grams) but on the other hand very good and ideal for this preparation.
Because the concept of big salad we didn’t invent it but it’s as old as the world. They eat it together with tzatziki, the typical sauce made with Greek yogurt, cucumber and garlic. But even a simpler condiment is able to enhance all the flavors.
The real Greek salad recipe, also in a vegetarian version
Do we want to prepare the real Greek salad recipe in a vegetarian version? Simple, just use tofu instead of feta and you’re done.
Ingredients
220 g of feta
2 copper tomatoes
1 large cucumber
50 g black olives
1 yellow pepper
1 red onion
fresh oregano to taste
basil leaves to taste
extra virgin olive oil to taste
Preparation: salad
We sprout and wash the pepperwe open it in two and eliminate the seeds as well as the internal filaments. Then we cut it into thin strips and if they are particularly long we cut them again in two, for a more balanced whole.
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We wash and cut the tomatoes into slicesthe. Then we peel and thinly slice the onion, with the blade of a sharp knife or with a mandolin. We do the same with the cucumber by cutting it into thin slicesthe. Finally, cut the pitted black olives in half and wash the fresh basil leaves.
Now that we have everything ready, we can compose the real Greek salad recipe. On the base of a bowl, place the cucumber slices and place the tomato slices on top. Then add the strips of pepper, the sliced onion and the olives.
At this point we season with a generous dose of extra virgin olive oil and a sprinkling of fresh oregano. What is missing to complete? That’s right, the feta: we cut it into cubes, of the size we like best, and we place it on top of the salad. A few basil leaves and off to the table.
