Greek salad - 10 cooking recipes

The wide variety of Greek salads, whose homeland is Greece, is explained by its wide popularity outside this country. In Russia, the salad became public knowledge closer to the new century, only in a slightly modified form. Feta cheese, which is made from goat or sheep milk, is added to traditional Greek cheese. A more budget-friendly version of the salad included feta cheese. Vegan lovers prefer to replace feta with soybean tofu.

The classic composition of a Greek salad basket is as follows:

In different variations of Greek, they add to it: capers, anchovies, sun-dried tomatoes, bell peppers, onions, lettuce, assorted greens, garlic, the aforementioned feta cheese, crackers, chicken fillet and much more.

The main difference between Greek and any other salads is the brightness and larger cutting of vegetables. At home, the salad is not mixed before serving - this is done directly in the plate. It doesn’t affect the taste in any way, rather it’s a matter of habit. Brightness is achieved with green cucumbers, red tomatoes, black olives, white cheese and yellow olive oil. Although the Greeks themselves prefer to peel cucumbers.

Tips and tricks: