Real Greek salad

Traditionally, vegetables in a Greek salad are not mixed with cheese. Feta is cut into large thick slices and spread on top of all vegetables. The classic Greek salad is often dressed with red wine vinegar and sprinkled with fresh herbs such as dill. And the amount of salt is adjusted to taste: cheese and olives themselves are quite salty.

Ingredients

• Tomatoes- 2 pieces
• Green pepper- 1 piece
• Olives- 10 pieces
• Cucumbers- 2 pieces
• Dried oregano- 1 teaspoon
• Chees Feta- 300 g
• Olive oil- 5 ml
• Salt- on the tip of a knife
• Red onion- 1 head

Directions

1. Carefully peel the cucumbers from the skin and cut into large semicircular slices. Put in a deep salad bowl or a wide bowl in which it will be convenient to mix.
2. Cut the tomatoes into large slices. Add to salad bowl with cucumbers and mix. At the same time, it is best to mix the Greek salad with your hands, adding a little olive oil at each stage.
3. Peel the sweet green pepper from seeds and membranes and cut into large cubes. Add to salad bowl. Mix with other vegetables.
4. Cut the red onion into thin half rings, and then divide it into thin petals with your hands. Transfer to the rest of the vegetables, mix everything again.
5. Add pitted olives to the salad bowl (you can buy pitted olives, or you can peel them yourself by crushing each olive with the flat side of the knife and removing the pit).
6. Cut hard feta with a sharp knife into rectangular slices 1 cm thick. To prevent the cheese from sticking to the blade, you can first dip the knife in warm water.
7. Stir the vegetables in a salad bowl again and arrange on plates. Place 2 slices of feta on top of each serving. Drizzle generously with olive oil.
8. Lightly salt the salad and sprinkle with dried oregano. Drizzle more olive oil on top and serve immediately, while the vegetables are juicy.