Greek salad classic: the heritage of Hellenes

Where this recipe comes from, no doubtcauses, because the name speaks for itself. Salad "Greek" classic was invented not at all in ancient times, with which many are associated with Greece. On the contrary, the main ingredient of this dish is tomatoes, or, more correctly, tomatoes, appeared in the sunny lands of the peninsula not so long ago, in the 19th century. Since then, there have been several variations on the use of tomatoes.

In some recipes, the chef chooses largetomatoes like "Bull's heart", as the "Greek" classic salad requires the supply of all the ingredients, not in crushed, but in a rather large form. Other masters prefer cherry tomatoes, convenient for piercing with a fork and giving the dish exotic. But we are talking about a traditional recipe, for which tomatoes of medium size, cut into quarters (or 1/8), will do.

By the way, if we have a classic "Greek" saladis considered a delicacy dish and in some restaurants too expensive, then the Hellenic salad itself is prepared in a hurry of the ingredients that the people are rich in. No ingenuity - goat feta cheese was always used with brine or vinegar, olives and vegetables.

Recipe for salad "Greek" classic

Ingredients for 4 servings: average tomatoes - 2-3 pcs., cucumbers - 2-3 pcs., onions or Crimean onions - 1 pc., Bulgarian pepper yellow - 1 pc., olives - 3 tablespoons, feta cheese or brynza - 150 g, olive oil - 2 tablespoons ., oregano, salt, pepper, wine vinegar or lemon juice.

This is the composition of the "Greek" salad, known inas a dogma. Some refuse the Bulgarian pepper, and someone thinks it necessary to sprinkle with grated parmesan cheese and add basil. But this is already - the echoes of Italian cuisine.

So, to begin with, all the vegetables need to be washed anddry with a towel. Tomatoes and cucumbers are cut into cubes or slices. With pepper have to tinker, removing the seed box, cutting it with straws or semirings.

Greek salad classic requires harmony inserving ingredients: if tomatoes and cucumbers are cut into cubes, do the same with cheese, onions and peppers. When peppers and onions are cut into rings, and cucumbers in circles, the cheese can be served with a separate bar.

We clean the onions from the husks and cut them in accordance withselected by the circuit. From the cheese merge brine - it can be mixed with olive oil and seasoned with a salad. But not immediately, but when served on the table - otherwise the sauce will quickly drain off, and the salad will spoil.

Choose a dish for a deep salad bowl orbeautiful big plates. At the bottom lay out the vegetables, on top - spices. Solim and pepper to taste, but do not forget that the cheese is already salty. Sprinkle with vinegar or lemon juice.

Before serving, we spread from the can of olives in our own juice and cheese. Top with oregano or a mixture of Mediterranean herbs. Separately we serve olive oil.

Here is ready a salad "Greek" classic! It can be decorated, if desired, with a sprig of mint or basil, add a lemon slice on the side. But serve better as a separate dish in a chilled form. Aperitif to it is considered pink or red wine.