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.

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Cooking classics of the genre

First, we will describe a Greek salad according to the classic recipe with a photo step by step, and for a snack we will leave the secrets, tricks and variations. There will be a lot of them! At each stage there is an opportunity to do differently - with the same delicious, but already new result.

We need the following vegetables -

let's estimate by the piece in order to catch the proportion for quick cooking at home:

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

How to cook:

• Cut the tomatoes and cucumbers into large pieces (2-2.5 cm). Cucumbers can be peeled 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 slicing is thinner, quarters of the ring.
• We clean the pepper from seeds and inner white membranes and cut into large squares - about 2-2.5 cm.

• Olives can be left intact. Very large - cut in half.
• Pour vegetables into a large bowl and stir gently. Two large shoulder blades will help. Salt, pepper - to taste, not forgetting how much salted cheese we use.
• Beat the olive oil with lemon juice - this is the sauce. Season the salad and sprinkle with oregano - pinch at a time, slightly rubbing the grass in your fingers.
• Cut the feta cheese into large pieces, comparable to slicing cucumbers, and spread them in a picturesque mess on top of the salad. One last pinch of oregano and the salad is ready - amazing simplicity!

What else can you do with ingredients

Onions: pre-pickle. The easiest way is to sprinkle the chopped onion with a mixture of vinegar (3 parts) and sugar (2 parts), add a little salt, let it stand for 25-30 minutes, drain the juice and add the slices to other vegetables. Or cut the onion into smaller quarters and eights. 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 an 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 (the case when exotic for us is an everyday ingredient among the Greeks).

Cucumbers: naturally, play with the slices. Or, otherwise, clean under large pieces, alternating skinning in strips. It is especially fast to work with a manual peeler with a peeler: removed the strip, left the 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-green.

Tomatoes: take a different variety, several varieties, or focus on the cherry by cutting them in half. Let's not forget about the colors: for example, we combine red and orange tomatoes. This not only looks more spectacular, but also gives the salad meatiness, reducing the acidity - the merit of saturated and slightly acidic orange tomatoes. Plus, the tomatoes can be peeled! Yes, just imagine: large, juicy, immaculately soft large pieces - who would refuse such an option ?!

Pepper: again an ode to multicolor, which is most interesting when cut into thin strips. We also have an unusual idea. It slightly increases the complexity, but breaks all records for the delight of people who have tasted this option. So, look at a red, fleshy thick-walled pepper as an object to clean. You will need a sharp knife or a sharpened saw blade. This approach is very popular in gourmet southern cuisine, where the idea of \u200b\u200bthe Greeks has long been mastered by themselves. South of France, Italy, Bulgaria, Odessa, Kherson and Crimea: if they want to give the classic Greek salad a sublime and delicate taste, they start with peeling peppers and tomatoes.

How to replace feta cheese

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

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

The Dutch cheese option is also fine, but make the chunks smaller. Yes, it won't be a pure classic. But who knows if your family will not like it much more? Husbands are often conservatives, and they understand Dutch cheese and goat cheese much more than overseas feta.

Can I add meat and what

Personal taste rules! It is best to rely on the cheese that you use: to the most salty - fresh boiled chicken.

Dared to deprive the salad of traditional cheese? Something smoked, well salted. But such a salad will not be well stored, the dissonance in 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 is the best team for creativity!

Submission tricks

Advantages of serving in large pieces: those who do not like olives can easily remove them. The same goes for thick onion rings.

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

Serving in portions in restaurants in Greece is often extremely laconic: you get a deep plate where there is no sliced \u200b\u200bcheese. The whole feta lies in a piece - right on top of the slices of vegetables, leaving it up to you how to deal with it.

Similarly, you can serve the sauce - in a separate container for each portion. There is a convenient everyday accent in this: as long as the salad is not covered with sauce, it is better stored.

Helpful advice

It is beneficial to season salad only after serving in portions. So you can keep the slices in the refrigerator longer if the family does not master 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 a step-by-step photo. But don't be afraid of other spices and herbs! The dish will easily accept coarsely torn leaves of curly lettuce and not thick strips of wild garlic. Add basil, thyme and parsley to your preference.

And now we will smile intriguingly ... and refuel the next portion honey mustard sauce. It is simple to prepare the sauce: mustard of low vigor (you can with grains), honey and olive oil in a ratio of 1: 1: 2, beat with a whisk. If the sauce is thick, add more oil.

Greece's culinary business card beckons so much for variation that you will inevitably end up trying a less salty cheese, for example, making a salad with lightly salted feta cheese. And this is where the third dressing recipe comes in handy - with soy sauce, traditionally salty and rich.

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

What else is added to Greek salad dressings and topping?

• Other oils (mustard, corn sesame - for the sake of flavor);
• Bread crumbs or fried salty croutons (crush by hand with a rolling pin);
• Garlic pressed through a garlic press (by the way, one of the most despised ways from culinary gurus, who consider slicing garlic at any opportunity to be the first sign of a master). Well, a guru is a guru, to whom else does the peacock's tail suit?! ... You say too! (c) And do it your own way.

Our lovingly collected ideas for the Greek culinary brand await additions in the comments. Which option do you like? Shrimps, pieces of lush omelette, granular cottage cheese, Chinese cabbage. All of them are also successfully friends with the universal Greek salad, a classic recipe for which with a photo step by step is always waiting for you at the beginning of the article.

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Do you know a lot of salads that are prepared very quickly and easily, and almost everyone likes the taste of the finished dish? So, regardless of your answer, I want to say that Greek salad is one of them. It is prepared easily, quickly and with relatively low financial costs.

Greek salad can be prepared for the holidays and on weekdays, it never gets boring, and the plates with it are empty before our eyes. Moreover, there are so many cooking options that you can cook this salad at least every day. In addition, components that are not provided in the original recipe are often added to this salad.

And so that you can be convinced of the veracity of the above, I suggest you familiarize yourself with several classic recipes for this, in essence, light snack. We will look at different recipes with different dressings. In time, it will take you about 10 minutes to prepare a salad according to any of the recipes below (plus or minus 5 minutes).

Greek salad with croutons and chicken

This Greek salad recipe will appeal to chicken lovers, because it will be present in the composition. It shouldn't be in the original, but we'll add the breast of this bird. For a light snack, this is the best cooking option.

Ingredients:

• chicken fillet (breast) - 120 gr.
• pitted olives - 70 gr.
• onions - 0.5 pcs.
• cucumbers - 2 pcs.
• sweet pepper - 1 pc.
• tomatoes - 2 pcs.
• green salad - 5 leaves
• olive oil - 3 tablespoons
• feta cheese - 100 gr.
• bread - 5 pieces
• salt, provencal herbs - to taste

Preparation:

1. Boil the chicken breast until tender, no more than 15 minutes.

Alternatively, you can first cut the raw breast into cubes and then fry it in vegetable oil. This will make the salad more satisfying.

Then we cut it into cubes and put it aside.

2. Cut off the crusts from the bread slices. Cut the pulp into cubes.

Fry them in vegetable oil, or dry them a little in the oven.

3. Thoroughly wash and dry lettuce leaves. Place the leaves on a serving plate.

In general, Greek salad is always best done in portions.

4. Cut the cucumbers and tomatoes in the same way and place them on top of the salad.

5. Next, put the bell pepper, pre-peeled, washed and cut into cubes.

6. Finely chop the onion and send it to a plate with vegetables.

7. Salt a little, and then lay out the chicken.

9. Now we need to cut Feta or Fetaxa cheese into a small cube. Then we put it on top of the chopped vegetables.

After slicing, do not put feta in water. Because her edges are washed and she becomes ugly.

10. Sprinkle with croutons on top and drizzle a little with olive oil.

11. Finally, sprinkle the prepared salad with a mixture of Provencal herbs or oregano.

Here is such a not entirely correct recipe. Try to cook it and, perhaps, it is in this variation that you will like it more than prepared according to the original recipe. Enjoy your meal!

Recipe for classic Greek salad with fetaxa (feta) like in a restaurant

Can there be a classic Greek salad without fetaxa? That's right - it can't. Although it is often replaced with good cheese, we will look at this recipe a little later. And now welcome - the classics of the genre, we cook the way they cook in many restaurants.

Ingredients for 4 servings:

• fetaxa cheese - 100 gr.
• tomatoes - 250 gr.
• bulgarian pepper - 150 gr.
• cucumbers - 200 gr.
• onions - 70 gr.
• olives - 50 gr.
• olive oil - 3 tablespoons
• lemon juice - 1 tablespoon
• salt pepper

Preparation:

1. Wash tomatoes and cut into cubes. We put them in a salad bowl.

2. I also wash the cucumbers, cut off the ends, cut them into half rings and lay them in a new layer, on top of the tomato cubes.

3. Pepper the core and cut it into strips. We send the straws of pepper to the salad bowl.

4. The next layer will be onions, peeled and cut into half rings.

5. Now let's prepare the dressing for the Greek salad. To do this, mix lemon juice with olive oil and stir.

6. Pour the resulting mixture into the salad and mix all the ingredients.

7. Cut the cheese into cubes and place it on top of the salad. Then decorate the resulting salad with olives.

Greek salad is ready to serve on any table, both on holidays and on ordinary days. Eat to your health!

Classic Greek salad with feta cheese and olives

Well, now, as I promised, the recipe with feta cheese. Not always and not everyone has feta or fetax in the refrigerator. So what can you do? Use feta cheese. In fact, the recipe is almost the same as the previous ones, with only minor changes. We will prepare it very quickly, in just 7 steps.

Ingredients:

• medium sized tomatoes - 3 pcs.
• cucumbers - 2 pcs.
• colored bell pepper - 2 pcs.
• lettuce leaves
• feta cheese - 130 gr.
• dill
• olives and olives
• olive oil - 4 tablespoons

for refueling:

• balsamic vinegar - 150 ml.
• sugar - 2 tablespoons

Preparation:

Step 1. Cut all vegetables into large slices. Cut the tomatoes, medium in size, into 6 pieces.

Cut off the tips of the cucumbers. Cut in half lengthwise, and then into triangles of the same size.

Peppers can be cut arbitrarily or, like cucumbers, into corners.

Step 2. Let's prepare a salad mix. To do this, take different lettuce leaves, remove the stalks and separate the leaves from the stems.

Step 3. Cut the cheese. We will cut it into large beautiful triangles of the same size and put it on a plate.

Step 4. Let's make a balsamic vinegar cream. Pour vinegar into a saucepan, add sugar and bring to a boil. We evaporate our mixture 2 times. As a result, you should get a sweet and sour sticky mass.

Step 5. Finely chop the washed dill, and leave a few branches for decoration.

Step 6. It's time to put all the ingredients on the plate. First, we have a salad mix laid out around the perimeter of the whole dish. Around it are tomato slices.

Then pepper and cucumbers.

Now is the cheese time. We put it on its side on top of the vegetables.

We put olives and olives on the entire surface.

To make the olives shiny, you need to grease them a little with vegetable oil. Thus, they do not lose moisture, do not wrinkle and remain in a suitable, beautiful form for a long time.

Pepper a little with coarsely ground pepper and sprinkle with chopped dill, and lay out the whole branches in any form.

Step 7. The final step is salad dressing. First, pour a little good olive oil on the finished salad.

But now, when our balsamic cream has cooled down, pour it over the Greek salad.

Here is such a sunny, beautiful and very tasty recipe for Greek salad, for the preparation of which we needed to take only 7 steps. Enjoy cooking and treating your guests to this wonderful and healthy dish. Enjoy your meal!

Classic salad "Greek" with croutons

One of my favorite Greek salad recipes, which will look great on any holiday table, is presented below. Scented seasonings will make the finished Greek salad very flavorful and delicious. Try and enjoy.

Ingredients:

• loaf - 0.5 pcs.
• tomatoes - 5 pcs.
• cucumbers - 3 pcs.
• sweet pepper - 2 pcs.
• onion - 1 pc.
• lemon - 0.5 pcs.
• olive oil - 7 tablespoons
• feta - 250 gr.
• greens to taste
• salt, pepper - to taste
• dried oregano - to taste
• olives - 25 pcs.

Preparation:

1. First of all, let's prepare the croutons. To do this, cut off the crust from the loaf, and chop the pulp into small pieces.

If the bread is "yesterday", then it can be cut into small identical cubes

We put them on a baking sheet, sprinkle with a little oil and send them to a preheated oven for 10 minutes.

2. Remove the finished croutons from the oven and cool. In the meantime, let's get busy with vegetables.

3. Cut the tomatoes into medium-sized slices.

4. Bell peppers can be cut into squares or strips. And you can do this and that.

5. Cut the washed cucumbers into "half moons", 0.5 cm thick.

6. Peel the onion, rinse and cut into half rings.

Advice! If the onion is bitter, then it must be doused with boiling water. In general, it is better to use red onions for salads - they are sweeter and tastier.

7. Carefully slice the feta. Since it is very soft, the knife must be periodically moistened in water so that the feta does not crumble.

8. Chop the greens with a knife. If you don't like her, then you can do without it. If you are adding lettuce leaves, it is best to tear them up with your hands.

9. In a bowl, combine the juice of half a lemon, salt, pepper, oil and oregano.

10. Put vegetables, cheese and herbs in a salad bowl. Then add the olives, pour over our lemon dressing and mix gently.

11. Before serving, sprinkle the prepared salad with croutons.

The cooking process may seem very long to you. In fact, this is not the case. In total, this recipe will take you no more than 15 minutes to prepare a Greek salad. I just tried to describe in as much detail as possible the entire cooking process so that not a single detail is left aside and so that you do not have any questions.

So go for it and you will succeed. Now let's take a break and watch the video recipe below.

Greek Salad Dressing Video

Everyone makes a salad dressing differently. But which of them is the most correct and tasty, it is impossible to say. Everyone has different tastes and everyone decides for himself. I, in turn, just want to invite you to watch a video on the preparation of the salad itself and a very interesting dressing for it. Enjoy watching!

On this note, I want to say goodbye to you, as my review is completed and came to its logical end. Hope this collection becomes one of your favorites and deserves a place in your cookbook. Enjoy your meal!

There is no consensus among culinary experts on which set of vegetables is the most appropriate for a classic Greek salad. In heated debates about how to prepare a Greek salad, some insist that this salad should only contain tomatoes, bell peppers and olives, others argue that this salad cannot be made without cucumbers, and others consider the addition of lettuce to be a prerequisite.

In Greece itself, the main national salad is treated much more democratic. And he is called in his homeland not "Greek", but simply "village". Each housewife adds vegetables to this salad, depending on the preferences of the family. The only required ingredient is soft feta cheese. And there is only one unshakable rule for preparing Greek salad: all the ingredients must be chopped coarsely enough.

We offer you the most popular Greek salad recipe, which includes products that are now available almost all year round. Of course, the most delicious Greek salad is at the end of summer, when aromatic ground tomatoes ripen. But if you replace them with cherry tomatoes in winter, then the salad will taste almost the same as if it was prepared in August or September.

Ingredients:

• large red pepper,
• a handful of cherry tomatoes,
• red onion,
• iceberg lettuce",
• a bunch of parsley or cilantro,
• chees Feta",
• a jar of pitted black olives,
• half a lemon
• olive oil,
• 2 teaspoons dried oregano

Method for preparing Greek salad

I must say right away that for the most part the taste of this salad is "made" by the dressing, so you should not neglect oregano and freshly squeezed lemon juice. These are the little things that will make your Greek salad taste almost the same as the one you ordered at a fine restaurant.

Cut the lettuce leaves large enough. Better yet, just tear them with your hands.

Tomatoes can be cut into quarters. My cherry is large enough, so I cut them into circles.

Cut the sweet pepper in half. Take out the core with seeds and cut into half rings.

Now let's take a look at the onion. It must not only be cut into half rings, but also slightly pickled. Just squeeze the juice from half a lemon onto the onion. We mix. Lemon juice will not only soften the taste of the onions, but also make the onions richer in color.

Add canned olives and chopped greens.

Squeeze the juice from the second half of the lemon onto the vegetables. Add two teaspoons of dried oregano.

Now pour with olive oil.

We mix everything.

I put the cheese on the salad just before serving. Feta is a fairly soft cheese and it is advisable to handle it with care, otherwise, instead of neat cubes, you will get shapeless crumbs. This, of course, will not affect the taste of Greek salad. But the appearance will still suffer.

Sprinkle a little more oregano on the finished salad.

If you would like to try some other version of Greek salad, then we offer an interesting recipe from Jamie Oliver. A popular English chef makes this salad from three types of tomatoes with the addition of fresh mint.

Greek Salad by Jamie Oliver

Ingredients:

• 200 g feta cheese,
• regular tomato,
• a handful of cherry tomatoes
• bovine heart tomato,
• cucumber,
• sweet green peppers,
• red onion,
• a bunch of dill,
• a bunch of fresh mint,
• 1/2 cup pitted black olives
• 3 tbsp. tablespoons of cold-pressed olive oil,
• 1 tbsp. a spoonful of red wine vinegar,
• 1 tbsp. a spoonful of dried oregano.

Tomatoes are cut in different ways: ordinary - in slices, cherry - in half, bull's heart - in large circles. The onion is cut into thin, almost transparent half rings. The cucumber is first peeled, but in a special way: it is passed over the skin with a fork along the cucumber from all sides to form grooves. Now you can cut the cucumber into slices.
Remove the seeds from the pepper and cut into thin rings. Chop the dill and mint coarsely enough. Before putting olives in a salad bowl, they need to be crumpled in the palms of your hands so that the juice stands out.
Season the salad with olive oil, salt and vinegar. Mix everything with your hands. Before serving, put a whole piece of feta cheese on the salad, sprinkle with mint and dried oregano and lightly drizzle with olive oil.

Vegetable salads - simple recipes

Today we are preparing a delicious and delicious, and at the same time simple dish - Greek salad. To do this, we use the classic recipe for its preparation with a photo!

35 mins

90 kcal

5/5 (3)

Choriatiki or Greek salad is bestowed on the culinary world by the villagers of Greece, who simply mixed the available vegetables and poured them with olive oil. The healthiness and great taste of the dish have made it popular in restaurants and homes around the world.

Savoring the flavors of the Mediterranean and adding health to your own diet is not difficult at all. Anyone can make a classic Greek salad, including those who have no culinary skills at all.

How to choose the right vegetables for your salad

The recipe is simple, even elementary, but in each recipe it is useful to know what ingredients to choose, let's start with this.

Choosing tomatoes and cucumbers

It is advisable to choose large and juicy tomatoes for Greek salad, but those in which the juice is contained in the solid part and not so much pulp, since if the tomato is too liquid, then this juice can dilute the dressing and add water content. Such tomatoes are called fleshy, they have the best consistency for Greek salad. They're also the sweetest, and for this recipe, that sweet tomato flavor is a great addition.

It is better to take cucumbers with small seeds, but rather large. Salad cucumbers are a good option and are easy to cut to length.

By the way, in Greece, it is customary to peel cucumbers, which you can do using an elementary vegetable cutter. From my own experience, I can say that in this version, the salad feels different. The texture changes slightly and the cucumber does not stand out so much against the background of other softer ingredients and is in perfect harmony with feta cheese.

Choosing onions and salad

In general, Greek salad is completely edible without onions. Although, if you want to add this note, then take red or white onion... It is better not to add onions, this taste is not for Greek salad.

You can choose any salad leaves, but, on the advice of one chef, I will recommend you romano salad, which is not difficult to find in supermarkets. This variety has an interesting nutty flavor, which will add volume to the overall scale of the recipe.

Choosing feta cheese

Selection of feta cheese for Greek salad deserves a separate article. From experience I will say - you should not invent something extraordinary, especially if you do not understand the varieties and tastes of this cheese, then it is better to take an elementary fetaki... This variety has the desired degree of saltiness, so that the Greek salad does not need to be salted additionally.

Choosing olives and peppers

And here you shouldn't invent anything, take a can refined olives without additives... You can add pepper as an option, since good tomatoes give the desired sweetness, but if possible, take bell pepper, although, think for yourself: Greek salad with bell pepper?

How to make a Greek salad: sequence and steps

Much has been written about the choice of ingredients, but reading these recommendations now, you will spend minimum time to purchase the optimal set. If some ingredients do not correspond to the required "parameters" - do not be sad, use what is available in a Greek salad.

Cooking will take you a few minutes. In fact, you only need:

1. chop vegetables;
2. add a dressing;
3. mix.

Mediterranean Cooking Tips

When starting to prepare our salad, you should pay attention to some tips that will undoubtedly come in handy to make the salad exactly the way you need it.

Romano salad or whatever you use, better not to chopso that the greens do not oxidize and leave their useful properties completely. Just pick the leaves with your hands and leave the stem part for other recipes, in Greek salad the hard parts of the salad (sorry for the tautology) are not used.

Chop the onion thin half rings... The onion slices need to be made so that they feel, but do not dominate the rest of the ingredients.

At the same time, you should not use cutting into cubes, this option is not only not authentic (in Greece they use large cuts), but also change the texture to a mushy one.

In a classic Greek salad tomatoes and olives prevail... In relation to all other vegetables, tomatoes should be taken about half, although you can vary according to your preferences, because someone, for example, likes cucumbers.

If you are on a vegan diet, you can use tofu cheese as a substitute for feta cheese.

Cooking a Simple Greek Salad Dressing

Instead of an afterword or how and with what to serve salad

Overall, Greek salad is an independent dish, although it can be a good side dish for meat or fish. With a harmonious composition that combines virtually every existing flavor, Greek salad can complement any dish.

Although a lot has been written here about Greek salad, in reality, you will usually spend less time cooking than reading this article. Mediterranean dishes are healthy and relevant to use in your own diet. The given basic recipe gives you huge scope for creativity, for example, take not a lemon into a dressing, but balsamic vinegar, use different types of cheese.

Such a salad can be eaten at different times of the day. Indeed, along with useful qualities, the ingredients are quite light and well absorbed. Enjoy your meal!

In contact with

Traditional Greek salad is easy to prepare. The main rule is to use only fresh and high quality products.

Ingredients

• 2-3 tomatoes;
• 1 cucumber;
• 1 small red onion;
• a few tablespoons of extra virgin olive oil;
• 6-8 kalamata olives;
• 100 g feta cheese;
• salt to taste;
• 1-2 teaspoons dried oregano.

Preparation

All ingredients must be coarse. Small cubes may look more aesthetically pleasing, but they distance the look of the salad from the original.

The highlight of this salad is the beetroot spaghetti.

Ingredients

• 2 large beets;
• 3 tablespoons olive oil
• 1 teaspoon grated lemon zest
• 2 teaspoons lemon juice
• 1 clove of garlic;
• 2 teaspoons dried oregano
• ½ teaspoon;
• salt to taste;
• 1 small red onion;
• 1 small cucumber;
• 1 yellow bell pepper;
• a handful of olives;
• 60 g feta cheese;
• a few sprigs of mint.

Preparation

Peel the beets and cut into a thin spiral using a vegetable cutter. Season the resulting spaghetti with 1 tablespoon of oil and stir. Cover a baking sheet with parchment, spread the beets on it and place in an oven preheated to 200 ° C for 5-10 minutes. The beets should soften but remain slightly crispy.

Meanwhile, combine lemon zest and juice, remaining oil, minced garlic, oregano, mustard, salt and pepper. Place the beets in a bowl, add the chopped onion rings and the dressing. Toss and place on a serving platter.

Top with cucumber and pepper cubes, olives and small pieces of feta. Sprinkle the salad with mint leaves and ground black pepper.

4. Greek salad canapes with pickled feta

A completely different salad serving in case of a buffet table or a big party.

Ingredients

• 4-5 tablespoons of olive oil;
• 1 tablespoon lemon juice
• a few sprigs of dill;
• a few sprigs of parsley;
• salt to taste;
• ground black pepper - to taste;
• a pinch of ground red pepper;
• 200-300 g feta cheese;
• a handful of cherry tomatoes;
• 1 cucumber;
• a handful of kalamata olives.

Preparation

Combine butter, lemon juice, chopped herbs, and spices. Cut the feta into large cubes, put in the marinade, stir and leave for 15 minutes.

Cut the tomatoes in half and cut the cucumbers into thick semicircular slices. Place half a tomato, a wedge of cucumber, an olive and a cube of cheese on each skewer.

Non-standard performance for those who like to experiment.

Ingredients

• 150 g canned or boiled;
• 2 tablespoons lemon juice
• 3 1/2 tablespoons olive oil
• ¼ a bunch of parsley;
• ½ small red onion;
• salt to taste;
• ground black pepper - to taste;
• 80 g feta cheese;
• 8 slices of bread;
• 1 cucumber;
• 1 tomato.

Preparation

Grind the chickpeas with a blender, add 1 tablespoon each of lemon juice and butter, and chopped parsley. Cut the onion into thin half rings, add the remaining lemon juice, ½ tablespoon oil, salt and pepper and stir. In a separate container, mash the feta with 1 tablespoon of olive oil.

Spread the chickpea paste over 4 bread slices. Top with thinly sliced \u200b\u200bcucumbers and tomatoes and onions. Spread feta on the remaining slices of bread and cover the sandwiches with them.