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Greek salad

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.
205 K 1× 4.3/5 (36 reviews)
Grade this recipe:
duree60 min. difficultéEasy prix4.05 € pour combien4 people ingredients10 Ingredients
Keywords:
Last modified on: July 13th 2010
For this recipe: I want to make it (497×) I made it (504×) Comment Send to a friend Ask me a question Follow Printable Diaporama VidéoUser-friendly URL
For 4 people, you will need:
Change to the quantities for:
2 people4 people8 people12 people
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.
Greek salad
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.
Greek salad
Prepare ½ onion and chop finely.
Stage 3 - 20 min.
Greek salad
Prepare 4 tomatoes and cut into small dice.
Stage 4 - 5 min.
Greek salad
Dice 100 g feta.
Stage 5 - 5 min.
Greek salad
Remove the stones from 30 g black olives and chop roughly.
Stage 6 - 5 min.
Greek salad
Prepare a "citronette" (lemon) dressing, by mixing 4 tablespoons olive oil, 2 tablespoons lemon juice, salt and pepper.
Stage 7 - 5 min.
Greek salad
Mix all the ingredients in a bowl, then add the fresh herbs and mix again.
Stage 8 - 2 min.
Greek salad
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 recipe20 RDI=10 %30 RDI=3 %90 RDI=10 %1,050 RDI=50 %4,400 RDI: 50 %
Per 100 g2 RDI=1 %3 RDI=0 %10 RDI=2 %120 RDI=6 %500 RDI: 6 %
Per person6 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.
This recipe uses (among others)
Feta
Feta

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Black olives
Black olives

Like these other recipes: Souda salad, Pasta with cherry tomatoes, olives and feta cheese, Pissaladière with puff pastry, Tapenade, Tomato ladybirds, ... See them all 7

Olive oil
Olive oil

Like these other recipes: Leek and Mimolette tart, Thin endive tart, Greek style sandwiches, Fish fillet with leeks and mustard cream, Avocado and smoked salmon terrine , ... See them all 532

Tomato
Tomato

Like these other recipes: Warm broccoli and Tuna Salad, Moussaka, Green beans with tomatoes, Mediterranean toast, Ratatouille confite, ... See them all 75

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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 6th 2010 at 18:46 n° 1

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