Greek salad (authentic) and dressed, with vegetables, you see

The authentic Greek salad, with simple ingredients, dressed with an oregano-scented vinaigrette.

The authentic Greek salad, with simple ingredients, dressed with an oregano-scented vinaigrette.

Recipe for 2 people.

Classic (no restrictions), Low carb, Gluten free, Vegetarian

Preparation: 00:40

Interval: 00:00

TOOLS

1 cutting board(s), 4 bowls, 1 mandolin (optional), 1 strainer(s), 1 whisk

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

GREEK SALAD Ingredients

– 2 ripe tomatoes, cut into medium cubes or wedges

– 1 unit Japanese cucumber, peeled, sliced

– 1/2 piece(s) of red onion, cut into half moons

– 6 pitted green olives, cut in half lengthwise (or pitted black olives)

– 6 capers, washed to remove excess salt

– 100 g feta cheese cut into cubes (or fresh Minas cheese)

– Salt to taste

Ingredients Vinaigrette with oregano

– 2 tablespoons lemon (juice)

– 6 tablespoons of extra virgin olive oil

– Salt to taste

– dried oregano to taste ^THE

PREPARATION:

1. Separate all ingredients and utensils for the recipe.
2. Wash and peel the red onion, divide it in half, cut each half into half moons and soak them in a bowl of ice water to eliminate excess heat.
3. Wash the cucumber with a knife, make small grooves along the length so that it absorbs the seasoning better and cut it into slices, preferably with a mandolin, so that the slices have a uniform thickness.
4. Wash the tomatoes and cut them into medium cubes or wedges (8 per tomato). If you prefer, remove the seeds.
5. Place the cucumbers and tomatoes in a colander, season with salt and let sit until ready to assemble to dehydrate them.
6. If you buy pitted olives, remove them and cut them in half lengthwise.
7. Cut the feta cheese into medium cubes.
8. Then prepare the vinaigrette (see preparation).

PREPARATION:

Oregano Vinaigrette:

1. Wash and dry the lemon and squeeze the juice.
2. In a bowl or glass with a lid, add the lemon juice and salt and stir to dissolve.
3. Add the extra virgin olive oil and beat – if using a bowl use a wire whisk, if using a glass cover and shake – until the mixture emulsifies.
4. Finally add the oregano and mix again.
5. Reserve.

Greek salad:

1. Transfer the tomato and cucumber to a bowl.
2. Also drain the onion and mix.
3. Add the olives and capers.
4. Drizzle with ⅔ of the vinaigrette and mix well so that all the ingredients are coated in the dressing.

FINALIZATION AND ASSEMBLY:

1. Spread the feta cubes over the seasoned vegetables
2. Season the Greek salad with the remaining dressing.
3. Mix well and serve on a platter or individually.

a) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.