Greek Salad

350 gr. cherry tomatoes
1 onion, cut into thin slices
1 cup of water
1 tablespoon vinegar
1/2 large cucumber
1/2 green pepper
3 tablespoons vinegar
5 tablespoons &deli extra virgin olive oil
Salt, pepper
10 &deli Kalamata olives
1 tablespoon caper berries
150 grams of Greek feta
1/2 teaspoon oregano
2 &deli barley or carob rusks

About Greek Salad

Greek salad is inspired by a farmer's breakfast or lunch, as its ingredients resemble those that Greek country people might have on hand. That is why natives call it “country salad”. It is commonly served as a complete meal or as an appetizer to be shared between family and friends in the middle of the table. Similar to some alterations, it is also found in neighboring countries like Turkey, called “shepherd’s salad”.

Nutritional value

Its low fat, high nutritional value, and the fact that it can, along with a bit of bread, be a filling, delicious and primarily complete meal (contains protein, carbohydrates, fibre) give it first place on our table and in our heart.

Ingredients/allergens

Diary, Onion, Gluten

Cut the onion into thin slices and put them in a bowl with a cup of water and a spoonful of vinegar.
Peel the cucumber and cut it into thin slices.
Put the cucumber in a bowl.
Cut the cherry tomatoes in half and add them to the bowl.
Cut the pepper into thin vertical strips and add them to the bowl.
Peel the onion, cut it into thin slices. Then rinse the slices, drain them well by hand and add them to the bowl with the other vegetables.
Then add 3 tablespoons of vinegar, 5 tablespoons of olive oil, salt, pepper, and mix with a spoon.
On a serving bowl, crack and place at the bottom &deli barley or carob rusks, as per your choice. Add the vegetable mixture on top with its liquid and spread on top the &deli Kalamata olives, feta cheese, capers berries, oregano. To enrich the taste, sprinkle it with some olive oil for the finishing.

Enjoy

Products used in this recipe: