In fact, the classic version of Greek salad involves the use of soft feta cheese, which, by its gentle structure and its inherent sourness, gently emphasizes the taste of vegetables. But our chefs so often use cheese as a cheese component, which many consider classical this option.
Let's not be too strict about the perception of the non-standard salad, especially since with the right preparation and skilful choice of components, the result is not less attractive, but more often even more interesting and tempting.
Below we will tell you how to prepare a Greek salad with cheese to make it worthy of competition to the original.
Classic Greek salad with brynza - recipe
Ingredients:
- brynza - 150 g;
- fresh tomatoes - 150 g;
- fresh cucumbers - 150 g;
- sweet Bulgarian pepper (preferably of different colors) - 150 g;
- salad red onion - 75 g;
- green olives without pits - 120 g;
- Extra Virgin olive oil - 75 ml;
- ground black pepper - 20 g or to taste;
- oregano - to taste;
- basil dried - to taste;
- salad leaves - to taste.
Preparation
For the best result, choose for ripe salad ripe tomatoes with dense flesh. Will also suit cherry tomatoes. Cucumber on the contrary should be gentle with a soft light green skin. If the skin is dark and stiff, then, of course, it should be cleaned. Bulgarian pepper is better to take two colors, so the Greek salad will turn out much more spectacular.
So, we wash all the vegetables and necessarily dry or wipe dry. Tomatoes get rid of the pedicels, cut the large fruit cubes, about a half to two centimeters in size. If we use cherry, then cut them in half. Cucumbers, if necessary, cleaned and shredded in large cubes. We remove the Bulgarian pepper from seed boxes and pedicles and crush petals of similar size. Salad onions are cleaned and depending on the size shinkuem rings or semi-rings. Olives are divided with a sharp knife into halves, and the cheese is cut into neat cubes.
Gently mix all the prepared vegetables in a separate bowl and lay out on the previously washed, dried and laid in a salad bowl or a dish of lettuce. From the top we lay out the brynza cubes.
Now we will prepare the dressing, which is almost the main component, and the quality of the dish depends on its quality. Pour olive oil in the bowl, add ground black pepper to taste, throw oregano and dried basil and mix well. Pay attention, we do not add salt, as cheese is enough salty cheese and its taste will be quite enough for the harmony of the dish. For the same reason, we do not use lemon juice, we need green olives to provide essential sourness.
Then evenly distribute the dressing over the surface of the salad and serve it to the table. Bon Appetit!
Greek salad - a recipe with olives and cheese
Ingredients:
- brynza - 150 g;
- fresh tomatoes - 150 g;
- fresh cucumbers - 150 g;
- sweet Bulgarian pepper - 150 g;
- salad red onion - 75 g;
- black olives - 120 g;
- Extra Virgin olive oil - 75 ml;
- lemon - 1/2 pcs .;
- ground black pepper - 20 g or to taste;
- spices - to taste;
- basil (fresh herbs) - to taste;
- salad leaves - 1 bunch of medium size.
Preparation
The algorithm for making Greek salad according to this recipe is very similar to the previous version. Be sure to wash and dry vegetables. Peppers are cleaned, and cucumbers, if necessary, relieve the skin. We cut fruits in large cubes. You can go another way and diversify the aesthetic appearance of a salad, chopping tomatoes
Next, as usual, mix the ingredients, put them on salad leaves and add the cheese.
A distinctive feature of this salad is the use of black olives, and not olives, as in the previous version. Therefore, another refueling is required. To make it, mix olive oil and juice with half a lemon, add the pepper, taste spices and throw the finely chopped freshly ground basil leaves in the mortar. We fill the resulting mixture with our salad and serve it to the table.