Good day! Tell me, have you tried to eat Horiatiki at least once in your life? Don't know what it is? The answer is quite simple and banal, it is famous, it’s just that in Greece it is customary to call it that way. But it’s more pleasant for you and me to pronounce a more ordinary expression, and I know many people who also call this dish an ordinary country salad when it’s summer.

But when it’s winter, you can’t call it rural, because in winter such products are sold in the store at a high price, so for us residents of Russia it will become a decoration for a festive table or feast.

Let's figure it out and prepare it, as they say, one, two, three. I hope you find this selection useful, and you will definitely add it to your bookmarks, so that later you can easily and quickly find the cooking option you need for this simple dish.

This amazing vegetable dish is considered low-calorie, in general, everything in it is excellent, it looks beautiful and there are not many calories at all, only 120 kcal per 100 g.

As usual, they came up with a bunch of variations on this theme, just give our Russian people an idea, we’ll spin it all so much that we’ll be surprised ourselves later. So, catch new ideas, and of course, no one will ever cancel the traditional ones.

I will start this note with the traditional version, and I want to tell you that regardless of whether you are doing this miracle for the first time or the second time, it doesn’t matter, you must remember one simple truth. In this type of salad, all the ingredients are taken by eye, because it is mostly vegetable, which means if you like tomatoes most, then take them and add more, if you like green cucumbers, add more of them.

In general, it all depends on you and the preferences of your beloved family. So don’t worry if you suddenly don’t have enough of an ingredient. The composition for this dish is not very complicated, I would say ordinary. The only thing is that the real Greek one is made from Feta cheese, so it can be difficult to get, but there is always an alternative to find another variety, for example, take feta cheese or Fetax. Therefore, try different types and in any case you will be satisfied with both the salad and your figure))).

The main advice from me is to take fresh and beautiful-looking vegetables, with them this delicious dish will look much brighter and more interesting on the plate. Well, let's get started.

We will need:

• fresh cucumber - 1 pc.
• red onion - 0.5 pcs.
• sweet pepper - 0.5 pcs.
• tomatoes - 2-3 pcs.
• olives with pit - a handful
• Feta cheese – 120g
• Oregano - a pinch
• olive oil - 1-2 tbsp

Cooking method:

1. Make preliminary preparations, first of all, wash all the vegetables thoroughly in water. Then take the cucumbers and cut them into pieces.

Important! If you noticed, the photo shows a cucumber without the skin, this is exactly what is supposed and customary to do in Greece, supposedly this kills the bitterness, but this is a matter of taste, personally, I rarely remove the skin, since I don’t feel the bitterness.

2. Use red onions, they are tastier in this salad, brighter, and of course not as hot as regular white onions. Cut into half rings.

Place the cucumbers in a bowl, followed by the chopped onion.

Place all the vegetables in a bowl and continue this simple and uncomplicated work.

4. Take the pitted olives and scatter them over the salad.

Interesting! As you may have noticed, all the ingredients are cut quite coarsely, this is such an amazing feature of this dish, Greek cuisine. There is no need to chop it, as we Russians are used to doing in all other types of salads.

5. Drizzle olive oil on top and stir. Choose only high-quality oil.

6. Also cut the feta into large cubes and cover all the vegetables.

7. Let's see what happened, it's so beautiful, and a magnificent appearance that just makes your mouth water. Yes, I forgot, sprinkle some oregano and smile! Your famous and unique salad is ready! Bon appetit!

Making Greek salad with lettuce at home

But you know how you can give this salad an unrealistically fantastic look, yes, decorate it with lettuce leaves, this in turn will greatly give it uniqueness and a luxurious, attractive look. I think it won’t be too difficult to implement this idea; it’s easy and quick to do, and you can tear the salad with your hands instead of using whole leaves.

We will need:

• Sweet pepper - 2 pcs.
• Fresh cucumber - 2 pcs.
• Cherry tomatoes - 10-12 pcs.
• Olives and/or black olives - 2 handfuls
• Mozzarella cheese - 2 handfuls
• Dry basil - 2 sprigs
• Thyme 0.5 tsp.
• Salt 0.5 tsp.
• Olive oil 2 tbsp
• Salad leaves

Cooking method:

1. Cut the sweet bell pepper into cubes, remove the center with seeds and cores as usual.

2. Remove the stems from the cucumbers and cut into circles or large cubes.

3. Cherry tomatoes, due to the fact that they are small and funny, do not need to be chopped. You can leave a couple of pieces in this full form, and take a few and cut them into halves.

4. You can take a handful of olives with or without pits. If you want to do it without, then remove them initially. I think that since the quantity is not so huge, you will cope with this task very quickly.

5. The final moment has almost arrived; you need to put all the vegetables in a glass bowl, preferably deeper. Scatter the mozzarella pieces.

6. Then add salt, you can even pepper, sprinkle with dried basil and thyme. Season with olive oil. Wow! Great how it looks!

7. Place on green leaves and eat to your health!

Delicious appetizer with feta cheese - step-by-step recipe with photos

For those who love experiments, and generally who don’t know where Feta or mozzarella is sold, I suggest making this culinary creation with feta cheese. It also looks pretty good, and it certainly pleases with its taste.

Lemon is also added to this type, for good reason, it gives some unexpected sourness. An additional aromatic sauce for Greek salad is prepared from it. Everyone will certainly like this dressing in this dish. Yum, very very tasty!

We will need:

• cucumber - 1 piece
• Cherry tomatoes - 8 pcs.
• feta cheese or tofu or feta cheese - 200 g
• lettuce leaves - 1 pack
• bell pepper - 1 pc.
• olives – 80 g
• lemon juice - 2 tbsp
• oregano to taste
• salt to taste
• olive oil - 3 tbsp

Cooking method:

1. Rinse the green leaves and allow excess moisture to drain. Place them on a flat dish and all other ingredients will be placed on them.

2. Prepare the vegetables.

3. Chop them the way you are used to doing it, the main condition is not to make them small, the important thing here is to chop coarsely. Something like this.

4. Now it’s time to make the original dressing; add lemon juice, preferably fresh, and about 0.5 teaspoon of oregano and salt to taste to the olive oil. Stir and then season the salad with it.

5. Place all the chopped vegetables on green leaves, decorate the dish with olives and pieces of Feta. Make your loved ones happy!

Video about how real salad is prepared in Greece

I decided to show you one video, which shows a Greek woman who makes this salad; anyone who is interested should definitely watch it, there is something to learn.

Classic Greek salad recipe with fetax, croutons and chicken

And this type has already been made specifically for us Russians, we modified it and made it, so to speak, more satisfying and higher in calories. Of course, in the original version there is no chicken, much less crackers.

We will need:

Cooking method:

1. Prepare the non-main components first, in this case the chicken. Boil it and cut into large cubes. If you want the dish to be even more satisfying, you can fry the chicken breast in a frying pan with vegetable oil.

3. Assembling the salad will proceed as follows: prepare the lettuce leaves, wash and dry with a paper napkin. Place the leaves on the plate in which you will serve the salad. Do not make a large portion, it is better to serve in small portions, i.e. in portions, do not make for future use.

4. The main components of this salad are cucumbers, sweet peppers and tomatoes; cut them into small cubes. Place all vegetables on lettuce leaves.

5. Next, finely chop the onion into rings and add to the rest of the vegetables. Add some salt.

6. Now put the chicken cut into pieces, black and pitted olives.

7. Feta cheese, like the other ingredients, cut into cubes. And decorate the finished salad with it. Finally, sprinkle with toasted croutons and drizzle with olive oil.

Don't forget about herbs, dry Provençal herbs are very suitable here.

Cooking with Chinese cabbage and feta cheese at home

It turns out you can also do it with cabbage. I didn’t even know about this before, it turns out quite tender and refreshing.

We will need:

• Fresh cucumbers - 250 g
• Bell pepper - 1 pc.
• Fresh tomatoes - 250 g
• Beijing cabbage - 130 g
• Cheese (like feta, I use brined cheese) - 120 g
• Dill - 1 small bunch
• Black pitted olives – 110 g
• Olive oil - 4 tbsp. l.
• Apple cider vinegar - 1 tbsp. l.
• Salt to taste

Cooking method:

1. Chop all the vegetables into random pieces, first the cucumbers, then the red sweet bell pepper.

2. Afterwards, cut the tomatoes into pieces, and any type of cheese that you prepared or bought.

3. For an unexpected touch, cut the olives into rings, it looks cool. Is not it?! Chop the cabbage into pieces.

4. Finely chop the dill on a board with a sharp culinary knife. Place all the products in one container, pour a little apple cider vinegar and season with olive oil. If you don't have olive oil, you can use vegetable oil. It looks so fabulous, you’ll want to eat it right away))).

Video on how to cook Greek according to a restaurant chef's recipe

Generous Greeks try to share healthy and tasty recipes with the world. Thus, a salad of the same name came to us from Greece, which gained wide popularity among Russians. Later, experienced housewives adapted the classic technology in their own way, adding and excluding certain ingredients.

Greek salad “Classic of the genre”

• cucumber - 1 pc.
• tomato - 3-4 pcs.
• olive oil - 85 ml.
• pickled capers - 5-7 pcs.
• bell pepper - 2 pcs.
• sweet onions (preferably purple) - 50 gr.
• lemon juice - 60 ml.
• soft cheese (such as “Feta”, “Brynza”, “Fetax”) - 190 gr.
• pitted olives - 18 pcs.

1. Rinse tomatoes, cucumbers, bell peppers. Peel each vegetable in a convenient way, leaving only the edible part. Chop the cucumber into half-slices, the tomato into half-rings, and the pepper into short strips.
2. Remove the skins from the onion, then chop into rings or half rings. Scald with boiling water to protect the dish from possible bitterness. Place the prepared vegetables in a salad bowl.
3. Now cut each olive into 2 parts (you can skip this step), and chop the capers into slices. Send to the main components. Combine olive oil with fresh citrus juice, sprinkle with salt and pepper.
4. Pour the dressing over the salad and mix gently with a tablespoon. Work with the cheese separately. It must first be cut into 1 cm thick plates, then chop this plate into cubes. The cheese is placed on top of all the ingredients.

Greek salad with Chinese cabbage

• soft cheese (for example, Feta) - 140 gr.
• Chinese cabbage - 190 gr.
• sweet pepper - 1.5 pcs.
• apple cider vinegar with a concentration of 6% - 35 ml.
• Provençal spices - at your discretion
• olive oil - 110 ml.
• fresh tomato - 110 gr.
• olives - 90-100 gr.

1. Wash the cabbage leaves and tear them with your hands into relatively equal pieces. Rinse the sweet pepper and remove the seeds. Chop the pulp into not very long strips.
2. Remove the stems from the washed tomatoes and cut them into cubes. Drain the water from the olives, cut each fruit into several parts. First cut the feta into plates, then into cubes 1-2 cm in size.
3. Select a salad bowl and place the listed ingredients into it, except cheese. Prepare a dressing from apple cider vinegar, Provençal herbs, salt, and olive oil. Pour it over the mixture. Place feta on top of the entire mixture.

Greek salad with minced chicken and garlic

• Greek yogurt (natural) - 180-190 gr.
• soft cheese - 140 gr.
• onions (preferably red) - 50 gr.
• minced chicken - 370 gr.
• tomatoes - 3-4 pcs.
• cucumbers - 2 pcs.
• sweet pepper (preferably pickled) - 2 pcs.
• garlic - 3 cloves
• olive oil - 40 ml.
• dill - 30 gr.
• sour cream - 160 gr.
• olives - 15 pcs.
• freshly ground pepper - to taste

1. Beat the minced chicken on a cutting board until it becomes airy. Salt and add ground pepper. Add the garlic cloves, having previously crushed the spice in a press.
2. Place the meat in a heated frying pan and fry in oil until done. Then cool and place in a salad bowl as the first layer. Chop the onion into rings and add to the chicken.
3. Now drain the oil from the pickled peppers, cut the pickles into pieces of the same size. Place the onion on top and add the diced tomatoes.
4. Chop cucumbers, dill, and olives into a common salad bowl (cut into 2 parts). Prepare a dressing based on sour cream, olive oil, spices, and yogurt. Fill all the ingredients with it. Place pieces of soft cheese on top and serve cold.

• carrots - 1 pc.
• vinegar solution (table) - 10 ml.
• ripe tomato - 4 pcs.
• granulated sugar - 20 gr.
• white onions - 2 pcs.
• ground pepper - 2 gr.
• cucumber - 2 pcs.
• Fetaxa cheese - 100 gr.
• salt - to your taste
• bell pepper - 1 pc.
• red beans (dry, in packs) - 300 gr.
• olives - 17 pcs.
• olive or corn oil - in fact

1. First you need to cook the beans. Wash it through a colander, then soak it in a separate container for 5 hours. After the allotted time, pour out the water and boil the beans until tender.
2. Now rinse and cook the carrots, then let them cool and peel them. Chop the vegetable in any order (cubes, slices, half-slices, bars, etc.).
3. Remove the skin from the onion and chop the vegetable into half rings. Mix granulated sugar with vinegar and 200 ml. water. Place the onion in this solution for 15 minutes. Then drain the liquid.
4. Wash the tomatoes, cucumbers and bell peppers. Cut out all inedible parts. Chop the tomatoes into slices, cucumbers into slices or bars, peppers into strips.
5. Now combine all the ingredients for the salad. Prepare the dressing separately: measure the amount of oil required for pouring, salt and pepper it. Season the vegetables with this mixture, top with olives and diced soft cheese.

Greek salad with prunes

• olive oil - 90 ml.
• Cheese "Brynza" - 160 gr.
• cucumber - 90-100 gr.
• purple onion - 1 pc.
• olives - 45 gr.
• Cherry tomatoes - 10 pcs.
• prunes - 3-4 pcs.
• sweet pepper - 60 gr.
• oregano - to your taste

1. Squeeze the cheese from the liquid and leave to drain. Then cut first into plates, then into equal cubes or bars. Soak the prunes in cool water for 2 hours in advance and dry.
2. Chop the dried fruit in any order and place it in the salad bowl first row. Place cucumbers and olives cut into half slices on top.
3. Now peel the bell pepper and chop into strips. Cut the cherry tomatoes into 2 parts. Place ingredients in main bowl. Chop the onions here.
4. For the dressing, mix olive oil with salt and ground pepper, add oregano. Pour the mixture over the salad, garnish with cheese cubes and let stand in the cold for 15 minutes.

Greek salad with radishes

• olives - 12-16 pcs.
• tomato - 3 pcs.
• radishes - 7 pcs.
• cucumber - 1 pc.
• apple cider vinegar - 40 ml.
• olive or corn oil - 90 ml.
• sweet pepper - 1.5 pcs.
• soft cheese “Feta” - 160 gr.

1. Wash the tomatoes with radishes, cucumbers and peppers. Free all vegetables from inedible parts. Cut the radish into thin slices, chop the cucumbers into slices, tomatoes into cubes or cubes, and pepper into strips.
2. Place the vegetables in a salad bowl and add the halved olives. Mix vinegar with olive oil, salt, and ground pepper. Season the salad with this mixture.
3. Divide the dish among plates and top with cubes of soft Feta cheese. You can replace the last ingredient with feta cheese or fetaxa. Serve chilled.

• lettuce leaves - 70 gr.
• soft cheese (Feta is suitable) - 190 gr.
• olives - 180 gr.
• Armenian lavash (thin) - 2 pcs.
• lemon juice - 25-30 ml.
• cucumber - 2-3 pcs.
• garlic cloves - 3 pcs.
• olive oil - 60 ml.
• tomato - 4 pcs.
• bell pepper - 1 pc.

1. Free the olives from liquid and cut into 2 parts. Rinse the tomatoes and cucumbers, wipe and chop. Remove the garlic from the shell and chop with a knife or press.
2. The cheese must first be shredded into 1.5 cm thick slices, then each slice must be cut into cubes. Tear the lettuce with your hands or cut into large sections.
3. Take a deep bowl. Pour in lemon juice, olive oil, chopped garlic, Provençal spices (optional), finely chopped dill (optional), salt and pepper.
4. Pour the resulting dressing over all salad ingredients except cheese. Place feta on top. Now spread the pita bread on the table, put half of the salad on it. Cover with a second sheet of lavash, add the second part of the “Greek”.
5. Wrap the entire contents in a roll. To prevent the filling from falling out, fold the edges inward. Before serving, cut the “sausage” into portions 6-8 cm thick. Serve the salad chilled.

Greek salad with butter

• olive oil - 110 ml.
• fresh cucumber - 1-1.5 pcs.
• soft cheese "Fetaksa" - 145-160 gr.
• apple cider vinegar - 10-15 ml.
• Provençal herbs - to your taste
• olives - 12 pcs.
• butter - 60 gr.
• lettuce or Chinese cabbage - 50 gr.
• Cherry tomatoes - 5 pcs.

1. Rinse the cherry tomatoes, cut each tomato into 2 parts. Wash the cucumbers, cut off the tails, chop into half slices. Halve the olives. Combine all ingredients in a salad bowl.
2. Cut the lettuce leaves with a knife or tear them into relatively equal pieces with your hands. Add to vegetables. Melt the butter over steam or a water bath, mix it with olive, spices and vinegar.
3. Pour the prepared dressing over the salad, stir and taste for salt. If it is not enough, enter the appropriate component. Now remove the fetax from the packaging, cut into cubes and decorate the finished dish.

Greek salad with beets

• Cherry tomatoes - 7 pcs.
• cucumber - 1 pc.
• beets - 0.5 pcs.
• lemon juice - 25 ml.
• olive oil - 60 ml.
• olives - 8 pcs.
• lettuce leaves - 5 pcs.
• feta cheese - 90 gr.

1. Rinse all the vegetables and cut them into cubes, slices, bars or strips. If you wish, you can add bell pepper to the salad, freeing it from the seeds.
2. Boil the beets, then let them cool and cut into cubes. Stir in main ingredients. Tear the lettuce leaves into a salad bowl and prepare a dressing of lemon juice and oil.
3. Chop the cheese into cubes of equal size, then place the cheese on top of all the ingredients along with the olives. Let the salad sit in the refrigerator for 20 minutes and serve.

Greek salad is consumed as an independent dish and combined with meat, fish, and side dishes. There are many recipes that we have looked at in more detail. Choose the option you like and start cooking. Experiment with vegetables and seasonings.

Video: recipe for classic Greek salad

“Greek” salad is a real treasure for lovers of a healthy and varied diet. A cocktail of fresh vegetables, tender cheese and olive seed oil... looks very bright and appetizing on the table, saturates with vitamins and a fresh, pronounced taste. All these indisputable advantages are complemented by another and very significant one - a minimum of calories! But how can you make this salad tasty, maybe remove the olives or add chicken?..

All this can be done; the salad is so versatile that it easily tolerates harmless modifications and gives beautiful results to even the most inexperienced cook. You can find many ways to prepare this salad on the Internet, but the most interesting is still the different serving options. For example, sometimes vegetables are cut coarsely, and a piece of cheese, instead of cutting it into cubes, is placed in a solid large rectangle on top. The dish takes on a much more impressive, restaurant look, and all this is so simple and quick. The salad just requires chopping all the ingredients and... that's it! Can you imagine?

Classic step-by-step recipe for Greek salad with photos

The classic salad recipe includes only cheese, fresh vegetables and the right “dressing”. Many people prefer to pour it with ordinary olive oil, but this method is one of the simpler ones. If you want to present this simple and surprisingly popular dish as effectively as possible, you will need to play a little with the flavors of the dressing.

Ingredients:

large tomatoes – 2 pieces;




lemon juice;

salt, black pepper;

How to cook?

Step 1. Wash all vegetables thoroughly, cut off excess parts, and remove seeds from peppers.
It is worth noting that tomatoes for salad should be ripe, red. This greatly influences the taste and since vegetables are the main ingredient, they must be of the highest quality. Therefore, the salad should still be left in the summer collection, because in winter it will not warm you up, and the taste of the brought vegetables will probably not be too promising.

Step 2. Immediately take a beautiful deep salad bowl. We strongly recommend that you opt for transparent dishes, as they will be able to most beautifully and vividly convey the appearance and taste of the salad and decorate the festive table.

Step 3: Now it's time to chop the ingredients. As a standard, the salad includes vegetables cut into large cubes. Of course, depending on your taste preferences, you can cut all the ingredients into strips, thin slices or small cubes. But we still recommend sticking to the standard - the cubes should be the same size as a whole olive.
So, cut the cucumbers, tomatoes, peppers and cheese.
But it is better to tear the lettuce leaves into small pieces with your hands.

Step 4. There is no need to cut the olives, so just open the jar and drain the liquid - we definitely won’t need it anymore. There is no need to lay out the salad in layers, since all the beauty is in the colorful surface. Therefore, calmly place all the ingredients in the vase in any order, only the cheese will need to be added at the end, because it has a very soft texture and when mixed, can be smeared all over the vegetables.

Step 5. It's time for miracles, let's prepare the most delicious thing - dressing. Take a small saucepan or bowl and first mix the dry ingredients in it - salt, black pepper, herbs. And then pour them with a tablespoon of lemon juice. It will be much easier to squeeze the juice out of a lemon if you heat it in the microwave for 20-30 seconds, depending on the power of your microwave.
You will have a paste, stir it well to make sure no lumps form.

Step 6. Pour the resulting dressing over the vegetables in the vase and mix the salad thoroughly. Then place the cheese cubes on top and mix again, but very carefully and just a little. The salad is ready, serve quickly and enjoy the healthy and tasty table decoration.

Bon appetit!

Classic recipe for Greek salad with croutons

No matter how good the original recipe is, you always want to improve it at least a little, right? For example, many housewives find Greek salad not crunchy enough and lacking good carbohydrates. Therefore, we decided to give you a salad recipe in which homemade garlic croutons are added to the usual composition, which add richness and spice to the dish, thanks to which it does not lose at all in appearance, but acquires additional advantages.

Ingredients:

Red bell pepper – 1 large;
large tomatoes – 2 pieces;
fresh cucumber – 2 large or 4 small;
green salad leaves - 1 bunch or 1\2 heads of Chinese cabbage;
olives and olives (or one thing) preferably with pits removed - 1 medium jar;
unrefined olive oil;
lemon juice;
“Feta” cream cheese – one small package;
salt, black pepper;
fragrant herbs (to your taste).
2 cloves of garlic;
3 thick slices of fresh loaf or roll;

How to cook:

Step 1. Let's first prepare the crackers, because they need time while they dry in the oven, we will have time to prepare all the other ingredients.
So, peel the garlic cloves, crush them with the side of a large, wide knife, and then chop them into small pieces.

Step 2. Wash all vegetables thoroughly and remove wrinkles, dirt and places from which they were picked. All seeds must be removed from the peppers. Don't forget about the high quality of the ingredients, it is very important.

Step 3: Prepare the dishes. Cut all the vegetables into large cubes, tear the leaves of Chinese cabbage.
In this recipe, we use Chinese cabbage to give the salad a similar feel to Caesar salad because we use similar croutons. Of course, you can also use green salad, depending on your own taste preferences.

Step 5. Place vegetables and olives in a salad bowl, pour in dressing and mix thoroughly. Add the cheese and lightly stir it into the vase again. Top with croutons. Do this as carefully as possible so that they do not get wet and the salad turns out fresh and tasty.

Serve and don't forget to wish everyone a bon appetit!

Greek classic salad with chicken

No matter how much we love Greek salad, something is always missing from it... It seems like there is cheese, vegetables, and butter... But where is the meat? If you've ever asked yourself this question, then this recipe is definitely written for you.

Despite the traditional recipe, preserved for years, tender chicken fillet fits perfectly into the “picture” of the dish and complements it, making it more satisfying and delighting meat-eaters with its aroma. Since this salad is considered a restaurant one, we will prepare the chicken in the best traditions - juicy fry the fillet until crispy and golden brown, cut it and only then let it go into our chic salad. Shall we get started?

Ingredients:

Chicken fillet – 150 – 200 grams;
garlic clove for marinade;
red bell pepper – 1 large;
large tomatoes – 2 pieces;
fresh cucumber – 2 large or 4 small;
green salad leaves - 1 bunch or 1\2 heads of Chinese cabbage;
olives and olives (or one thing) preferably with pits removed - 1 medium jar;
unrefined olive oil;
lemon juice;
“Feta” cream cheese – one small package;
salt, black pepper;
fragrant herbs (to your taste).

How to cook?

Step 1. So let's get started. To make the chicken as rich and tender as possible, we marinate it. To do this, you first need to peel the garlic and wash the chicken fillet. There is no need to cut the fillet; we will do this with already prepared meat. But the garlic needs to be crushed with the flat side of a large knife and finely chopped. Mix half a teaspoon of salt, garlic, and a little black pepper in a small bowl. You can add chicken seasoning. Pour the mixture with a tablespoon of lemon juice and brush the fillet with this paste. Leave to marinate at room temperature for half an hour to an hour.

Step 2. Now rinse and clean the vegetables. Remove the seeds from the peppers and cut off the “roots” of the tomatoes and cucumbers. Cut the vegetables into strips; in this recipe this will be the best solution. Tear the cabbage with your hands as well. We use Chinese cabbage because of its excellent compatibility with chicken. It can be replaced with a regular salad.
Drain the liquid from the jars of olives, cut each olive into 3-4 rings.
But we also cut Feta cheese into large cubes.

Step 3. Prepare the dressing by mixing lemon juice with salt and herbs, pour in olive oil, stirring.

Step 4. You need to fry the chicken. To do this, heat a frying pan with a thick bottom over high heat and grease its surface with oil. When the pan is hot, add the chicken and fry on each side for at least 5 minutes, each side should be golden and crispy. To check readiness, you can pierce the fillet with a fork. If the juice comes out cloudy or pinkish, you need to fry it further. If there is no juice or it is clear, everything is fine, you can remove the chicken.
Let it cool for 10-15 minutes.

Step 5. Still cut the chicken, which has cooled at least a little, into strips. Place all the vegetables, olives and meat in a bowl, pour in the dressing and mix everything thoroughly. Add the cheese on top and stir lightly again, but don't get too carried away.

Serve as soon as possible. Bon appetit!

Greek salad without olives

It would seem, what kind of Greek salad could there be WITHOUT olives? After all, this is its basis, one might say its calling card! It turns out there is nothing wrong with this, you just need to change the dressing recipe a little and add a different, richer type of cheese. But this is not bad or scary at all, so don’t rush to fix the holiday menu or rewrite all your plans.

Ingredients:

Green salad – 1 package;
red bell pepper – 1 piece, large;
fresh, ripe tomatoes – 2 large;
large pickled cucumbers, spicy salted – 2 pieces;
feta cheese;
vegetable oil - 3 tablespoons;
salt, herbs, pepper;

How to cook?

Step 1. As you can see, to replace the pickled olives, we replace them with pickled cucumber. This is an excellent solution to restore the acidity and flavor balance of the salad. You can also replace tomatoes if you don’t have any pickles on hand.
So, wash and peel the vegetables from seeds and “roots”, cut into large cubes.
It is also better to lightly rinse pickled cucumbers under running cold water to wash off excess salt from the surface and cut them in the same way as other vegetables.

Step 2. Cut the cheese into small cubes. If you don’t like cheese, you can return your favorite “Feta” to its rightful place. The fact is that feta cheese has a brighter and saltier taste, which, when eliminating olives and olive oil, plays into our hands. In general, in almost any cooking method you can use feta cheese or, for example, sulguni cheese. Only then you need to change the cutting method and cut it into small cubes so that the salad does not scare away guests with its excessive saltiness.

Step 3. Prepare a vase and place all the vegetables in it, tear the salad. Prepare the dressing. To do this, mix salt, herbs and pepper with vegetable oil, pour dressing over the finished salad. In this version of preparing the salad, you can add cheese to the bowl along with the vegetables and safely mix everything, since you will have to try really hard to spread the cheese, right? Thoroughly mix the salad with the dressing and... That's it! Your salad is ready, serve.

Bon appetit!

Greek Salad Dressings

Do you think that dressing can only be prepared in one specific way? But no! No matter how authentic a salad dressed with olive oil may be, it turns out much more interesting if you use complex dressing recipes consisting of various spices, juices, oils and other things. Just something as simple and insignificant as it seems to many, a dressing can radically change the entire dish, and we want to tell you how, offer different options and ideas, be sure to try it!

Let's first identify a number of ingredients that are perfect for this salad. It's no secret that there is a certain principle of food compatibility and not every ingredient for such a salad will be a good choice.

1. Olive oil.
Of course, you can’t run away from him. This is the main ingredient in the dressing and always works great.

2. Lemon juice.
And this is not a surprise to you. Combining mild acid and a pleasant, delicate taste, lemon juice fits perfectly into a vegetable cocktail.

4. Honey
For many, the amazing properties of honey and its ability to reveal the subtlest notes of the taste of products seem like a legend, but this is actually true. For almost any restaurant sauce, a few drops of honey is the best solution, which experienced chefs always use.

5. Balsamic vinegar.
Balsamic vinegar is a product that is difficult to obtain in Russia, but if you have it in your kitchen, any salad will become a masterpiece in a matter of minutes. What should be done? Just add a few drops to the surface of the salad and mix! Its unusual taste will not disappoint anyone.

7. Basil.
Oh, how much praise we hear about fresh, fragrant basil leaves. Despite the fact that they are mainly used in Italian cuisine, in small quantities they are excellent as an additive for various dressings. The fact is that it is its rich, bitter taste that perfectly reveals fresh vegetables.

8. Dried Italian herbs.
And this is a small, kind of life hack. Just keep dried herbs among your spices and add small quantities to any salads and main courses - the spirit of the Mediterranean will not keep you waiting.

Experiment with mixing these ingredients in different proportions and you will always end up with a new, unusual and surprisingly tasty salad. I wish you success!

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Greek salad is what we call the world’s most famous salad, which is loved and often prepared in Greece. For the Greeks, the salad is of course not “Greek” but “country or rural”, as its name sounds in direct translation.

We have already prepared Mexican salad - , Russian - , Korean or rather Asian - , Now let's try Greek.

I had to eat Greek salad done by an old Greek. You know, at first I was just a little disappointed when I saw what he put on the table. But after trying it, I realized that the most important thing is delicious fresh food, not cutting or serving.

In Greece, this salad is usually cut into large pieces. For example, a tomato will be cut into 4, maximum 8 parts, and the cheese can be served as a whole piece.

The Greeks put olives in the salad with pits, of course their own, Greek ones. They are larger than the Spanish ones and have a more buttery taste.

The most important ingredient in a Greek salad, in my opinion, is feta cheese.

The main herb in the salad is oregano and a little basil.

The salad also uses shallots, cucumbers, and olive oil.

In general, Greek salad is a simple version of a village salad made from the most basic ingredients that village Greek housewives have in every home.

Therefore, we will cook according to the same principle, and we will use what we have in the house from ingredients similar to those indicated in the recipes.

For example, instead of shallots, take sweet salad onions or any onion. Instead of olive oil, any vegetable oil.

Olives, olives (in general, these are the same thing) whatever you have, preferably pitted. Instead of feta cheese, if we can’t find it, Adyghe cheese, feta cheese or something similar.

Add lettuce leaves, other spices, other herbs. It may not be quite a Greek salad, but it is a very tasty summer salad and we will still call it Greek.

Menu:

1. Greek salad classic recipe

Ingredients:

1. 1. • Tomatoes - 3 pcs.
      • Cucumbers - 4 pcs. (small)
      • Onion - 1 medium head
      • Garlic - 1 clove,
      • Sweet pepper - 1 pc.
      • Feta cheese - 180 g.
      • Olives - 100 g.
      • Basil - 0.5 tsp.
      • Oregano - 0.5 tsp.
      • Lemon juice - 2 tsp.
      • Olive oil - 50 ml.
      • Salt, pepper - to taste

Preparation:

1. First, let's prepare the dressing for our salad. Add lemon juice, oregano and basil, ground black pepper to the olive oil and squeeze in a clove of garlic. Mix everything well. The dressing is ready, set aside for now.

2. Cut the tomatoes into medium pieces.

3. We cut the cucumbers almost in Greek style. First, cut the cucumber lengthwise, and then, folding the two halves, cut crosswise into pieces approximately 8 mm thick. or even a little more.

4. Cut the sweet red bell pepper into medium pieces too.

5. Cut the onion into half rings and separate them, making strips.

6. Place all the vegetables in a deep cup, add pitted olives and season with our dressing. Mix everything carefully.

7. Cut the cheese into cubes, the size corresponding to the size of the vegetables.

8. Cover the dish with lettuce leaves and put our salad there.

9. In principle, the Greek salad is ready. But there is no main component here yet - cheese.

Place cheese cubes on top. Now the salad is completely ready. Fragrant, juicy.

Serve the salad and wine on the table. White wines go best with Greek salad: Sauvignon Blanc, Sancerre, Vino Verde. Use a strong lamp instead of the sun. Well, here you are in Greece and eating Greek salad.

Bon appetit!

2.

Greek recipe - Greek salad

Ingredients:

1. 1. • Cucumbers - 3-4 pcs.
      • Tomatoes - 3 pcs.
      • Sweet bell pepper - 1 pc.
      • Onion - 1 head
      • Olives (olives) - 1 jar
      • Sirtaki cheese (feta or feta cheese) - 200g
      • Lettuce leaves
      • Olive oil - 100ml (any vegetable oil is possible, but olive oil is better)
      • Half a lemon
      • Spices (we use basil, thyme, rosemary) - to taste
      • Ground black pepper to taste
      • Garlic - 1 clove

Preparation:

1. Cut cucumbers, tomatoes and sweet bell peppers into large cubes. Place the vegetables in a deep salad bowl.

2. Cut the onion into half rings, lightly salt and press with your hands so that it gives juice and add it to the vegetables.

3. Add onions to cucumbers, tomatoes and peppers.

4. Prepare salad dressing. Grind the spices in a mortar or by hand. Squeeze a little garlic and pepper. Squeeze the juice of half a lemon and pour in olive oil. Mix everything well. The gas station is ready.

5. Add olives to the vegetables and mix everything thoroughly.

6. Cut the cheese into cubes. We will add it just before serving.

7. Serve the salad. Place lettuce leaves on a large plate.

8. Place chopped and mixed vegetables on the leaves and place pieces of cheese on top. You can salt the salad to taste, but keep in mind that the cheese is salty. I don't add salt. The salad is ready, all that remains is to season it.

Bon appetit!

3. Recipe for Greek salad with oregano, dill and mint

Ingredients:

1. 1. • Tomatoes - 300 g.
      • Cucumber - 2 pcs.
      • Sweet yellow pepper - 1 pc.
      • Black olives
      • Mint leaves - a pinch
      • Dill
      • Wine vinegar - 1 tbsp. l.
      • Vegetable oil - 3 tbsp. l.
      • Oregano - 1 tsp.
      • Salad onion - 1 head
      • Lettuce leaves
      • Feta - 200-300 g.

Preparation:

1. Slice the cucumbers. Don't make it small, cut it into medium pieces.

2. Since our tomatoes are small, cherry, we cut them into 4 parts.

3. Place cucumbers and tomatoes in a deep cup.

4. Cut the pepper into thin strips.

We used yellow pepper to create a contrast of colors. Red tomatoes, green cucumbers and yellow peppers.

If it were summer and there were a lot of different tomatoes, I would take three different varieties of tomatoes and definitely yellow. Then I would take red pepper. It is sweeter, and again for contrast.

5. We send peppers to cucumbers and tomatoes. Mix.

6. Cut the onion into thin half rings and separate into strips. We also send it to vegetables.

7. Chop mint leaves and dill finely. Those who don't like it can do without mint.

8. Add finely chopped mint and dill to the general pile of vegetables, in a cup. Salt the salad and mix.

9. Add olives. Mix everything.

Preparing salad dressing

10. Take 3-4 tablespoons of olive oil or other vegetable oil, pour a teaspoon of wine vinegar here, if it seems that there is not enough acid, add more vinegar up to 1 tablespoon, you can replace it with apple cider vinegar. Stir and add half a teaspoon of oregano.

11. Mix everything well again. Season the salad with our dressing, leaving a little in the cup, about a teaspoon or a little more. Mix again.

12. Place lettuce leaves on a plate and place half of the mixed vegetables from the cup on them. Distribute evenly throughout the dish.

13. Cut the cheese into cubes the size of an olive. Place half the cheese in a cup with the remaining spoonful of dressing. Mix. The cheese looks very beautiful and the pieces do not stick together.

14. Place the cheese on a plate with half of the salad laid out.

15. Place the second half of the salad on top of the cheese. Carefully level it out.

16. Place the remaining cheese in the cup where the salad was, add a spoonful of oil, sprinkle with oregano and mix everything.

17. Place the cheese in the salad, distribute it over the surface and sprinkle a little oregano. In total, we used about a teaspoon of oregano for the entire salad.

Decorate the salad with a mint leaf. Our Greek salad is ready. We can’t wait anymore, let’s sit down at the table.

Bon appetit!

Write comments. Is it necessary to describe recipes in such detail? What else would you like me to change? Did you like the salads?

4. Video - Recipe for classic Greek salad

There are no more than 130 kcal per 100 grams of salad. If desired, this figure can be reduced, especially when serving vegetables, cheese and dressing separately.

Quick navigation through the article:

Cooking classics of the genre

First, we will describe the Greek salad according to the classic recipe with photos step by step, and for the appetizer we will leave secrets, tricks and variations. There will be a lot of them! Each stage contains the opportunity to do it differently - with the same appetizing, but new result.

We need the following vegetables -

Let's estimate piece by piece to get the proportion for quick cooking at home:

• Cucumber - 2 pcs. (not small)
• Tomato - 2 pcs. (not large, variety with dense pulp)
• Bell pepper - 1 pc.
• Crimean onion (blue) - 1 pc. (the average size)
• Olives - 20 pcs., large, pitted
• Feta cheese - 80-100 g
• Oregano (oregano) - ½ teaspoon of dry herb
• Extra virgin olive oil - 2-3 tablespoons
• Lemon juice - 1-1.5 tablespoons
• Salt, pepper - to taste

How to cook:

• Cut tomatoes and cucumbers into large pieces (2-2.5 cm). You can peel the cucumbers if the skin is too hard for you.
• Cut the blue onion into rings or half rings. For a family where raw onions are treated with caution, the cuts are thinner, into quarter rings.
• We clean the pepper from seeds and internal white membranes and cut into large squares - about 2-2.5 cm.

• The olives can be left whole. Very large ones - cut in half.
• Place the vegetables in a large bowl and stir gently. Two large spatulas will help. Salt and pepper to taste, not forgetting how salty the cheese is.
• Whisk olive oil with lemon juice to create a sauce. Dress the salad and sprinkle with oregano - a pinch at a time, slightly rubbing the herb in your fingers.
• We cut the feta cheese into large pieces, comparable to slicing cucumbers, and place them in a picturesque disorder on top of the salad. One last pinch of oregano and the salad is ready - amazingly simple!

What else can you do with the ingredients?

Onions: pre-marinate. The simplest way is to sprinkle chopped onions with a mixture of vinegar (3 parts) and sugar (2 parts), add a little salt, let stand for 25-30 minutes, drain the juice and add the slices to other vegetables. Or cut the onion smaller - into quarters and eighths of rings. Or take two varieties - white and blue in a ratio of 1:2, or even 1:1 (especially vigorous white onions in this case should be softened by pickling). Or replace a quarter of the onion with garlic cloves. A nuance is important here: chop the garlic into small cubes with a knife.

Olives: cut larger or smaller, do not cut at all, replace with olives or capers (this is the case when something exotic for us is an everyday ingredient for the Greeks).

Cucumbers: naturally, play with the cutting. Or otherwise peel for large pieces, alternating between removing the skin in strips. It is especially quick to work with a manual vegetable peeler using a peeler: remove a strip, leave a strip, and so on in a circle. We will get a zebra cucumber, and the “back” of each piece in the salad will be white and green.

Tomatoes: take another variety, several varieties, or focus on cherry tomatoes, cutting them in half. Let's not forget about colors: for example, let's combine red and orange tomatoes. This not only looks more impressive, but also gives the salad meatiness, reducing the sourness - thanks to the rich and low-acid orange tomatoes. Plus, you can peel the tomatoes! Yes, yes, just imagine: large, juicy, immaculately soft large pieces - who would refuse this option?!

Pepper: again an ode to multicolor, which is most interesting when cut into thin strips. We also have an unusual idea in store. It slightly increases the labor intensity, but breaks all records for the delight of people who have tried this option. So, take a look at the red, fleshy, thick-walled pepper as an object for cleaning. You will need a sharp knife or a sharpened peeler. This approach is very popular in sophisticated southern cuisine, where the idea of ​​the Greeks has long been adopted by itself. The south of France, Italy, Bulgaria, Odessa, Kherson and Crimea: if they want to give a classic Greek salad an elevated and delicate taste, they start by peeling peppers and tomatoes.

How to replace feta cheese

Salted cheese, including goat cheese, which is easy to find at any market.

Or large pieces of processed cheese with a strong flavor (greens, smoked meats, but not tomatoes!), with a little more salt.

The option with Dutch cheese is also good, but make the pieces smaller. Yes, this will not be a pure classic. But who knows, maybe your family won’t like it much more? Husbands are often conservative, and they understand Dutch cheese and goat cheese much more than overseas feta.

Is it possible to add meat and what kind?

Personal taste rules the roost! It's best to rely on the cheese you use: the saltiest one is fresh boiled chicken.

Did you risk depriving your salad of traditional cheese? Something smoked, well salted. But such a salad will not store well; the dissonance between fresh vegetables and smoked meats is too great.

In addition to meat, you can add mushrooms to the salad: not only champignons, but even the simplest pickled chanterelles. The main thing is to thoroughly rinse them from mucus and dry them. The perfection of a simple base and your imagination are the best team for creativity!

Submission tricks

Pros of serving in large pieces: those who don’t like olives can easily remove them. The same goes for thick onion rings.

Sometimes the salad even looks like the simplest cutting of vegetables with cheese, so large slices are placed on a dish - without much stirring.

Portion serving in Greek restaurants is often extremely laconic: you get a deep plate with no sliced ​​cheese. All the feta lies in a piece - right on top of the vegetable slices, leaving it up to you to choose what to do with it.

You can serve the sauce in the same way - in a separate container for each serving. There's a convenient, everyday twist to this: as long as the salad isn't covered in sauce, it keeps better.

Helpful advice

It is beneficial to dress the salad only after serving portions. This way you can keep the slices in the refrigerator longer if your family doesn’t get enough of the vitamin happiness at one time.

Olive oil, lemon juice and oregano- the classic Greek salad began with this sauce, which we reflected above in the recipe with step-by-step photos. But don't be afraid of other seasonings and herbs! The dish will easily accept coarsely torn leaves of curly lettuce and thin strips of wild garlic. You can add basil, thyme and parsley if you prefer.

And now let’s smile intriguingly... And fill up the next portion honey mustard sauce. It’s easy to prepare the sauce: mild mustard (can be with grains), honey and olive oil in a ratio of 1:1:2, whisk. If the sauce is thick, add more oil.

The culinary hallmark of Greece is so inviting to variations that you will inevitably come to try less salty cheese, for example, by preparing a salad with lightly salted feta cheese. And here the third recipe for dressing will come in handy - with soy sauce, traditionally salty and rich.

Cooking, as before, is simple - whisk the ingredients. We need: olive oil 2 tablespoons + soy sauce 1 tablespoon + apple cider vinegar 1 tablespoon + mustard (medium or weak) 1 teaspoon.

What else is added to Greek salad toppings and dressings?

• Other oils (mustard, corn sesame - for the sake of aroma);
• Bread crumbs or fried salted crackers (crush by hand with a rolling pin);
• Garlic pressed through a garlic press (by the way, one of the most despised methods from culinary gurus who consider chopping garlic at any opportunity to be the first sign of a master). Well, a guru is a guru, who else suits a peacock’s tail?!... You say the same! (c) And do it your own way.

Our carefully collected ideas for the culinary brand of Greece await additions in the comments. Which option do you like? Shrimp, pieces of fluffy omelette, grainy cottage cheese, Chinese cabbage. All of them also work well with the universal Greek salad, the classic recipe for which with step-by-step photos is always waiting for you at the beginning of the article.

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