- cucumber – 2pcs
- cherry tomatoes – 10pcs
- bell pepper – 1 pc.
- feta cheese – 100 gr.
- olives – 15pcs
- red onion – 0.5gol
- lemon – 1 pc.
- olive oil – 3 tablespoons
- oregano – 1 tsp
- freshly ground pepper
We start cooking by making a salad dressing. Cut the lemon into 2 parts. We need only his juice. Squeeze into a deep bowl about 1 tablespoon. lemon juice. Add 3 tbsp. olive oil. 1 tsp dried oregano and black ground pepper. Mix the dressing and set aside so that the spices can disperse in the oil and make the salad as fragrant as possible.
Cherry tomatoes are cut into 2 parts. I prefer to use it, because they are quite dense and at the same time have a rich taste. Cucumbers are cut lengthwise into 4 parts, and then transversely into large pieces. Bulgarian pepper is removed from the core and cut into large cubes. Cut the onion into rings.
An essential ingredient in Greek salad is feta cheese. It must be cut into large cubes. I have two hundred grams of packaging, so I need only half of the cheese I have.
Everything is ready, now we can collect the salad. In a deep plate we spread all the vegetables prepared earlier, put olives in the same place, fill with dressing and mix.
We shift the salad into a dish in which we will serve it on the table, and only now we spread pieces of feta cheese on top. This is done on purpose, so that when mixing, do not damage the cheese cubes and the salad looks neater.
If desired, salad can be sprinkled with a small amount of oregano before serving. Bon Appetit!