Greek Salad with Fetax

Greek salad with fetaxa is one of the options for preparing the famous "choriatic salad", which is served in almost all restaurants in the world. The reason for the popularity is simple: affordable ingredients, quick preparation and great taste of the finished dish, which almost everyone likes. By the way, initially there were no tomatoes in the salad, because in Greece they appeared only in the 20s of the 19th century. That is, until that time, local chefs combined peppers, onions, cucumbers, olives and feta with olive oil in one bowl. Agree, tomatoes have made significant, very pleasant changes in the taste of the dish! Nowadays, Greek salad is unthinkable without them, as well as without feta cheese, feta or fetaxa (a more plastic variety of feta). Disputes about whether to add onions and herbs to the dish do not make sense, because this is certainly a matter of taste!

Ingredients

• large tomatoes - 3 pcs.
• fresh cucumber - 1 pc.
• green bell pepper - 1 pc.
• small white onion - 1 pc.
• kalamata olives - 16 pcs.
• extra virgin olive oil - 3 tbsp. l.
• lemon juice - 1.5 tbsp. l.
• garlic - 1 clove
• dried oregano - 1/2 tsp
• fetax in one piece - 120 g
• sea ​​salt, freshly ground black pepper - to taste

Directions

1. Prepare vegetables for Greek salad with fetaxa. Wash the tomatoes, cucumber and bell peppers and pat dry with a paper towel.
2. Cut the pepper in half and remove the stalk with seeds. Cut the pulp into thin strips. Cut the tomatoes into cubes or wedges. Cut the cucumber in half lengthways and cut into slices.
3. Peel the onion for the Greek salad, cut in half and cut into thin half rings. Crush the salad olives with the flat side of a knife, then carefully remove the pits with the tip.
4. Make a Greek salad dressing with fetaxa. Pour olive oil and lemon juice into a small screw-top jar. Peel the garlic and pass through a press. Add to the jar along with salt, pepper and oregano.
5. Close the jar tightly and shake vigorously several times to form a sauce with the consistency of a homogeneous emulsion. Taste and season with some more salt if necessary.
6. Combine all previously prepared Greek salad with fetaxa ingredients in a large bowl. Pour in about 2/3 of the resulting olive oil sauce and stir. Place a piece of fetaxa on top of the mixed salad ingredients. Season a little and pour over the remaining sauce. Serve the Greek salad immediately.