La salade grecque
Serves : 4 people
Preparation : 15 minutes
Ingredients
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1 cucumber
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4 tomatoes
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1 onion red
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7 ¾ oz of feta
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20 black olives
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2 balsamic vinegar
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4 olive oil extra virgin
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2 Herbes de Provence
Instructions
Peel the cucumber, cut it lengthwise into quarters, then slice it into 1- or 2-centimeter pieces.
Place the cucumber pieces in a salad bowl.
Rinse the tomatoes, cut them into quarters, and then cut each quarter in half.
Add them to the cucumber in the salad bowl.
Peel the onions and slice them into strips.
Add them to the rest of the vegetables in the bowl.
Pinch the black olives to cut them in half and remove the pits.
Add them to the bowl.
Put everything in a bowl, add the olives and diced feta, the oil, and the vinegar. Mix it all together, and it’s ready!
Pour in the oil and vinegar, sprinkle with herbes de Provence, and toss gently.
Keep your Greek salad refrigerated until ready to serve, but don’t leave it overnight—the vegetables will lose their crunch and the feta will start to crumble…
Notes
The quantities listed here are intended for a salad served as an appetizer. If you’re serving it as a main course, make a larger batch by increasing the number of servings in the recipe.