Greek salad from traditional products - the taste is hopeless!

No, probably, a restaurant or a cafe, in the menu of which there would be no salad of fresh tomatoes and cucumbers with olives and soft cheese (usually brynza), which goes by the name "Greek salad". However, far from any such salad will have the right to be so named, and to be more precise, then without olive oil, regan and feta, no salad of tomato and cucumbers has the right to be called Greek!

To be frank, Greece was not visited, but visited the ethnic Greeks, who often travel to their relatives in Greece and bring in the real Greek olive oil, so I once tried this salad, which seemed unusually tasty to me, and I realized that everything that was previously taken for a Greek salad - it was just a monstrous surrogate.

In general, the concept of "Greek salad" as such is not present, in Greece itself it is called "choriatiki salad", which means a rustic (or peasant) salad , and really is an everyday dish in any family, though simple, though prosperous.

So how to prepare a Greek salad?

A real Greek salad requires fresh ripe tomatoes and cucumbers, purple onions, black olives, feta (this is the tenderest salted sheep cheese, not the cheese, which is sold in cheese brine, and no other!) And olive oil of good quality. Another juicy red and yellow bell pepper is added. Especially it should be said that olive oil plays a role here not just as a refueling, but goes as an indispensable ingredient - otherwise it will be anything, but not the same salad choriati. And of course, spices and greens - the Greeks adore fragrant condiments and add to their famous salad oregano (regan) and basil.

And do you know that spices of oregano are all known to us the common oregano, which grows well not only in the Mediterranean, but also in our latitudes? So store it in the beginning of June - not only as a medicinal plant is useful, but also as an excellent seasoning, enriching with its aroma the taste of many dishes.

So, let's try to prepare a Greek salad, considering all the above.

We take 4 ripe red tomatoes, 2 cucumbers, olives about 12 pieces (at the rate of 3-4 pieces per serving), fetus gram 200 (one thick plate of 1.5 cm), purple salad onion (still called red), sweet Pepper - red and yellow one piece, olive oil (if you find Greek, and not Spanish, then all chic), oregano and basil (for a generous pinch).

Vegetables (tomatoes and cucumbers) in Greek salad cut into large cubes, centimeters in 1.5, and onions and peppers in half rings (a bowl or salad bowl is spacious). If the onion is very bitter, then pour boiling water to soften the taste, but, as a rule, salad varieties are not "evil", rather sweet.

Next, add the whole olives (take without pits). But if you cook for yourself, then you can take it with a bone, because the olive bones are very useful, you can swallow a couple of pieces without any harm - they are safely digested in the stomach.

All this shake, but if you are afraid that you will not shake properly, then mix it with two or three movements, and on top of the vegetables put the whole plate of feta - this salty cheese is so tender that it breaks into random pieces and mixes with other vegetables itself, like Only you start to lay out the salad on plates, but for now leave the plate whole and sprinkle everything with aromatic herbs. It remains only to fill our Greek salad with delicious olive oil!

Greeks eat their famous salad with toasted white bread, dipping it into the resulting cheese-vegetable sauce. Taste after the salad is a little nastoyatsya, unusual!

It was a recipe for "ordinary" salad, which, with the availability of products, can be made at least every day and it will not get bored. But for the festive table you can slightly enrich this recipe and make a Greek salad with salmon. To do this, slightly salted salmon cut into small pieces (it will take quite a bit) and add to the salad - the combination turns out excellent and the success of this dish on the festive table will definitely be provided! You can decorate with large torn leaves of green salad.

Cook with pleasure, bon appetit!