Greek Salad (Russian Variant)September 5th, 2009 in Salads by Julia Volhina
Total cooking time: 45min
This is the recipe of Greek Salad how I used to eat it. This is prepared of mix of fresh vegetables with a light hint of Greece in mix of oregano with extra virgin olive oil and lemon juice, enriched by taste and texture of feta cheese.
Please note, the recipe I use can be very far related to the original greek recipe. I never been to Greece and mostly enjoy Greek cuisine from what I can find in local shops and restaurants.
This particular recipe describes the way how Greek Salad is prepared in Russia, so maybe it should be called Russian Greek Salad instead 🙂 Enjoy!
1lb of campari tomatoes (or any other sweet tomatoes)
- 1lb of baby cucumbers
- 0.5lb of greek feta cheese
- 1 small bell pepper of 1/2 of large one
- 15 pitted black olives
- 15 pitted green olives
- 1 small onion or even 1/2 (to taste)
1 cup of extra virgin olive oil
- 2 tbsp of fresh squeezed lemon juice
- 1 tbs of dried oregano
- 1/2 tbs of salt
- Ground black pepper to taste
How to make, step-by-step:
- Prepare ingredients: wash vegetables in cold water and dry them with paper towel:
- Slice cucumbers. Baby cucumbers I’ve used for this recipe usually don’t have neither bitter skin nor hard seeds, however if your cucumbers have – skin them and remove seeds, then slice. Put sliced cucumbers to the salad bowl:
- Remove seeds from bell pepper and slice into medium pieces, add to the salad bowl:
- Skin onion and slice fine it into quarter of circles, add to the salad bowl:
- Dice tomatoes into 8 pieces each, for that cut each tomato in half and then each half in half and once more in half:
- Add diced tomatoes to the salad bowl and add 15 black and 15 green pitted olives (you can vary amount or/and color to taste):
- Now it is time to prepare seasoning. Put ½ tbs of salt and a bit of black papper to small bowl and add juice of on half fresh squeezed lemon (about 2 tbsp), mix good till salt is dissolved:
- Add about 1 cup of extra virgin olive oil:
- Add about 1tbs of dried oregano, I usually take oregano flakes, if you want to use ground, use smaller amount:
- Mix dressing, mix salad in the bowl, season salad with the dressing and mix everything again:
- Dice feta cheese into pieces a bit less than 1” and carefully put them above vegetables to the salad bowl. Don’t mix! I did leave feta cheese to the last (but not least!) on purpose. Feta is very soft cheese and for Greek Salad it is good to add it last after all vegetables are mixed with seasoning, so feta dices will not look messy and broken.
- Serve Greek Salad in the same bowl, better tastes fresh:
VERY good recepies, easy to make and wonderful presentation!