No, probably a restaurant or a cafe, on the menuwho would not have a salad of fresh tomatoes and cucumbers with olives and soft cheese (most often 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 can be called Greek!
To say frankly, in Greece not to visithappened, but was visiting the ethnic Greeks who often go to their relatives in Greece and bring from there the real Greek olive oil, so I once tried this salad, which seemed to me unusually tasty, and I realized that everything, which was previously taken for a Greek salad - it was just a monstrous surrogate.
In general, the concept of "Greek salad" as suchNo, it's called "horyatiki salad" in Greece, which means village salad (or farmhouse), and really is a daily dish in any family, though simple, though prosperous.
So how to prepare a Greek salad?
A real Greek salad requires fresh ripetomatoes 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 is necessary to say 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 spice oregano is for everyonewe know the famous 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 make a Greek salad, considering all the above.
We take 4 ripe red tomatoes, 2 cucumbers,olives, about 12 pieces (3-4 pcs per serving), fums 200 grams (one thick plate 1.5 cm), purple salad onions (still called red), sweet peppers - red and yellow for one piece, olive oil (if you find Greek, and not Spanish, it's generally gorgeous), oregano and basil (according to a generous pinch).
Vegetables (tomatoes and cucumbers) cut into Greek saladlarge cubes, centimeter of 1.5, and onions and peppers half rings (a bowl or salad bowl is spacious). If the onion comes in very bitter, then pour boiling water to soften the taste, but, as a rule, lettuce varieties are not "evil", rather sweet.
Further we add olives entirely (we take withoutbones). 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 thatgently shake it will not work, then mix it literally 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 as soon as you begin to lay out the salad on plates, and While leaving the plate whole and sprinkle 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 an "ordinary" salad,the availability of products can be done at least every day and he will not get bored. But for the festive table, you can slightly enrich this recipe and make a Greek salad with salmon. For 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 a green salad.
Cook with pleasure, bon appetit!
