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Greek salad

This is a classy version of that perfect summer food, Greek salad. The only difficult part is the care and patience needed for dicing the vegetables.

201 K 1× 4.3/5 (36 reviews)

60 min.

Easy

4.05 €

4 people

10 Ingredients

Last modified on: July 13^th 2010

For this recipe: I want to make it (425×) I made it (432×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo

For 4 people, you will need:

1 1 cucumber
2 ½ onion
3 4 tomatoes
4 100 g feta
5 30 g black olives
6 4 tablespoons olive oil
7 2 tablespoons lemon juice
8 herbs of your choice
9 salt
10 pepper
Total weight: 885 grams

Change to the quantities for:

2 people 4 people 8 people 12 people

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Times for this recipe

Preparation: 60 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 10 min.

Wash 1 cucumber, peel and slice (a mandolin is the ideal tool for this), then cut into sticks, and finally into small dice.

Put to wait in a seive.

If you prefer your cucumber softer rather than crunchy, salt lightly to tenderise and draw out some of the juice.

Stage 2 - 5 min.

Prepare ½ onion and chop finely.

Stage 3 - 20 min.

Prepare 4 tomatoes and cut into small dice.

Stage 4 - 5 min.

Dice 100 g feta.

Stage 5 - 5 min.

Remove the stones from 30 g black olives and chop roughly.

Stage 6 - 5 min.

Prepare a "citronette" (lemon) dressing, by mixing 4 tablespoons olive oil, 2 tablespoons lemon juice, salt and pepper.

Stage 7 - 5 min.

Mix all the ingredients in a bowl, then add the fresh herbs and mix again.

Stage 8 - 2 min.

Add the dressing and mix once more.

It's ready.

Remarks

Take care to use the recommended quantity of olive oil; it's important for the end result, and ideally use Greek oil if you can.

Use a red onion if possible; they are available in the summer and are so good raw.

And to drink?

If you like it, why not the famous Greek white wine Retsina? Or a fruity rosé from Provence. To accompany this salad perfectly, drink one or the other, well chilled and in the shade.

Keeping: 1 or 2 days in the fridge, folded in a plastic film.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	20 RDI=10 %	30 RDI=3 %	90 RDI=10 %	1,050 RDI=50 %	4,400 RDI: 50 %
Per 100 g	2 RDI=1 %	3 RDI=0 %	10 RDI=2 %	120 RDI=6 %	500 RDI: 6 %
Per person	6 RDI=2 %	7 RDI=1 %	20 RDI=3 %	260 RDI=10 %	1,100 RDI: 10 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Milk

How much will it cost?

For 4 people : 4.05 €
Per person : 1.05 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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The 1 comment already posted on this recipe

You have to love the classics, J.H. and this is one of my favorites when it comes to anything Greek! Thanks for sharing...I especially like your choice of Greek wine:)
Posted by Louise july 6^th 2010 at 18:46 n° 1

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