Greek Salad

Name: Greek Salad
Cook time: 15 min
Total time: 15 min
Yield: 4 portions
Cuisine: Greek
Ingredients: 500 g Tomatoes; 1 pcs Cucumber; 1 pcs Red onion; 150 g Kalamata olives; 250 g Feta cheese; 80 ml Extra virgin olive oil; 25 ml Red wine vinegar; 1 tsp Dried oregano; to taste pcs Salt and black pepper

Greek cuisine

Contains allergens

Milk

Auto-detected — always check product labels

CR1S halves the time

30 minCR1S: 15 min

⏱ 15 min👤 4 portions🔥 280 kcal★★★★★Easy

Energy / portion280 kcal · 1 172 kJ

PROTEIN

8г

FAT

22г

CARBS

12г

A fresh and crisp Mediterranean classic with ripe tomatoes, creamy feta cheese, briny olives, and crisp cucumbers, dressed with tangy vinaigrette and fragrant oregano.

vegetariangluten-free

Ingredients

Tomatoes500 g

Cucumber1 pcs

Red onion1 pcs

Kalamata olives150 g

Feta cheese250 g

Extra virgin olive oil80 ml

Red wine vinegar25 ml

Dried oregano1 tsp

Salt and black pepperto taste pcs

Steps

Prepare all vegetables: cut tomatoes into large chunks, slice cucumber into rounds, thinly slice red onion, and pit the kalamata olives.

⏱ 8 min💡 Use a sharp knife for even cuts. Keep vegetables chunky for authentic Greek salad texture.

In a bowl, combine olive oil, red wine vinegar, dried oregano, salt, and black pepper. Mix gently to emulsify.

GastroLab:

Install butterfly whisk. Add olive oil, vinegar, oregano, salt, and pepper to bowl. On touchscreen: select Food Processor → Speed 3, Time 1 min → press knob to start. When finished, remove butterfly whisk.

⏱ 2 min💡 The dressing should be well combined and aromatic.

Combine tomatoes, cucumber, red onion, and olives in a large serving bowl. Top with feta cheese cubes.

⏱ 2 min💡 Keep feta as cubes—do not mix it into the salad dressing; it will crumble naturally as you toss.

Pour the prepared vinaigrette over the salad. Toss gently to coat all vegetables while keeping feta chunks intact.

⏱ 2 min💡 Toss just before serving to maintain crispness. Feta will absorb the flavours as it sits.

Chef's note: Serve immediately while vegetables are crisp and cool. Greek salad is best enjoyed fresh and does not benefit from prolonged marinating. Pair with warm pita bread and grilled lamb or fish for a complete Mediterranean meal.

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