20 most delicious salads with chicken and beans

The history of salad

In 1909, a Greek economic emigrant who had worked for many years in America in a weaving factory went to his home village for his nephew's wedding.

In a foreign land, he was very homesick for his homeland, Greek olives, olive oil, unique cheese, and ripe vegetables that were grown in his village.

On the way home he got a toothache. My sister advised me to rinse it with ouzo, aniseed vodka. The acute pain gradually subsided.

It was dinner time. The sister gathered for the table: bread, olives, cheese, some vegetables. But the tooth kept aching and he wouldn’t let me bite the vegetables.

Then a smart man found a way out - without thinking twice, he crumbled all the food into pieces into a clay bowl, added a handful of olives to it, put a large piece of Feta on top, poured it with rustic olive oil, and began to gobble it up with great pleasure.

Since then, village salad has become a favorite and main dish of Greek cuisine.

Recipe 4: Greek salad with Chinese cabbage and fetaxa

• Fetax cheese or salted feta cheese – 150 grams,
• tomatoes – 200 grams,
• sweet pepper, red – 1 pc.,
• large fresh cucumber – 1 pc.,
• onion – 1 pc.,
• black olives – 150 grams,
• Chinese cabbage – 200 grams,
• real olive oil – 3-4 tables. l.

I shred the Chinese cabbage into thin strips, using the white part minimally, as it is a bit thick and not so tender. I use the green part, which is best suited for this salad.

I cut the tomatoes, which I washed and dried, into medium-sized slices, since my tomatoes themselves are small. If the tomatoes are large, then it would be more advisable to cut them not so large, for example, into cubes.

I get to work on the rest of the products, there will be no problems with them: I chop a fresh cucumber into slices, chop an onion into thin half-rings, cut washed red and sweet peppers into squares (removing the seeds and tail), cut the olive into halves lengthwise.

I put all the ingredients in a bowl and add coarsely diced feta to them.

In the salad I use real olive oil, preferably unrefined and cold-pressed.

I lightly mix the Greek salad with Chinese cabbage so that each vegetable gets oil, transfer it to the bowl in which I will serve it. It will be convenient to serve this salad in portions to each guest.

Immediately after cutting, after pouring oil, I serve the salad to the table.

Salad “Vitamin mix” with Fetax cheese and shrimp

Shrimp is a dietary product with low calorie content and rich iodine content. Pairs perfectly with vegetables and pickled cheeses.

Ingredients:

• Shrimp – 500g.
• Tomatoes -2-3 pcs.
• Bell pepper – 0.5 pcs.
• Cucumbers – 1 piece
• Olives -100 gr.
• Lettuce leaves – 100 gr.
• Fetax cheese -80g.
• Lemon - 1 pc.
• Olive oil – 3 tbsp.
• Salt - to taste

Preparation:

Pour boiling water over the shrimp and remove the shell. Cut the tomatoes into medium cubes. We also add chopped peppers and cucumbers to the tomatoes. Cut the olives into rings and add to the salad. It is advisable to tear the lettuce leaves with your hands rather than cut them with a knife. Pour the peeled shrimp into the container with the salad. Cut the cheese into cubes and add to the salad. For dressing, mix olive oil, juice of one lemon and salt. Salad ready!

Greek salad recipe with fetaxa step by step recipe with balsamic vinegar

Ingredients:

• Yellow bell pepper - 1 pc.;
• Cherry tomatoes - 400 g;
• Cucumbers - 200 g;
• Onion - 1 pc.;
• Garlic - 1 clove;
• Feta - 200 g;
• Balsamic vinegar - 4 tbsp. l.;
• Olive oil - 7 tbsp. l.;
• Soy sauce - 11 tbsp. l.;
• Ground pepper - 1/3 tsp;
• Sugar - 1/4 tsp.

Cooking method:

1. Rinse the vegetables thoroughly and dry them on a paper towel;
2. Remove all the seeds from the pepper, after which the fruit is cut into neat pieces;
3. Cut the cherry into pieces;
4. If necessary, cut off the peel from the cucumbers (if it tastes bitter) and chop;
5. Peel the onion, cut into halves of rings;
6. Cut the cheese into compact, even cubes;
7. Remove the husks from the garlic and crush with a press;
8. Mix vinegar in a container suitable for preparing the sauce with sugar, olive oil, soy sauce and pepper;
9. Place all the products in a salad bowl and pour generously with dressing, add olives. Bon appetit!

Tomato salad with feta cheese

Ingredients:

• cherry tomatoes - 300 g
• fetax - 70 g
• Italian herbs - 1 tsp.
• fresh basil - 2 sprigs
• balsamic sauce - 1 tsp.
• olive oil - 1 tbsp. l.
• salt 1 pinch.

General characteristics:

• Cooking time: 20 minutes;
• Number of servings: 2;

Cooking method:

1. Make small cuts on the tomatoes. Pour boiling water over the tomatoes and immediately place in ice water. Tomatoes should not be boiled.
2. Carefully remove the skin. Cut feta into small cubes. Chop fresh basil.
3. In a salad bowl, season the tomatoes with dry Italian herbs, black pepper, vinegar, olive oil, basil, and add feta cubes. Let cool and set in the refrigerator for at least 30 minutes. If necessary, season with salt before serving.

Recipe with fetax and chicken in original dressing

Greek salad (the classic recipe with fetax has more traditional combinations of flavors) gives a pleasant saturation due to the meat and lightness in the stomach.

Components:

• a pair of washed red-yellow apples;
• fetax – 200 g;
• boiled chicken fillet without skin and films – 300 g;
• salad mix (chard, spinach, mitsuna) – 1 package;
• crackers – 50 g.

For filling:

• French mustard with grains - 2 tbsp. l.;
• Olive oil with aroma – 4 tbsp. l.;
• water with natural honey – 1.5 tbsp.;
• wine or apple cider vinegar - 1 tsp;
• dried oregano, salt and pepper;
• basil greens - a bunch.

Cooking plan:

1. Initially, the filling is prepared: all the ingredients for the sauce are mixed and stirred.
2. You don’t need to put salt in the dressing, since the cheese is initially salty.
3. The chicken is boiled and cut into small pieces.
4. Apples are divided into thin slices without a core.
5. Lettuce leaves, apples, meat and fetax are placed on a plate.
6. The salad is poured with dressing on top and immediately sent to the table.
7. Before serving, the dish is decorated with crackers.

Cheese and seafood salad recipe

Try to use olive oil, as it is rich in antioxidants and vitamin E. You can add olives as an additional ingredient.

Recipe components:

• small shrimps – 350 g;
• lemon;
• half a bunch of lettuce;
• fetax – 200 g;
• salt and pepper to taste;
• oil – 4 tbsp. l.;
• sweet bell pepper – 2 pcs.

Cooking time: 20 minutes.

Number of calories: 145 kcal.

How to cook:

1. Cut fetax into cubes;
2. First boil the shrimp and remove the shells. If necessary, the ingredient can be crushed;
3. Tear a few lettuce leaves with your hands;
4. Cut the pepper into slices;
5. Line the salad bowl with the remaining lettuce leaves and place all the prepared ingredients on top;
6. Sprinkle everything with lemon juice, add salt if necessary and season with oil.

Like Greek salad with Fetaxa

1. Cut the tomato, cucumber, and bell pepper into even squares and place in a bowl. You should not chop the vegetables in advance, because the tomatoes will have time to release their juice. An ideal option for a salad would be cherry tomatoes - we cut them in half, they better retain their juice and freshness.
2. Add olives cut into rings to the vegetables. Whoever loves can put them whole.
3. Chop the onion (it will be more beautiful if it’s red) into thin half rings and add to the salad. All that remains is to place a slab of Feta cheese on top.
4. We make a delicious dressing. In a bowl, mix olive oil, spices, salt, and squeezed juice of half a lemon.
5. Let's pour some dressing over our salad. You can serve.

Greek salad with Fetax cheese is an ideal dish for those who are on a diet but want to treat themselves to something tasty and piquant. You can eat it often, there will be no harm. But the benefits are enormous: from the sight of bright, colorful vegetables, from the pleasure of taste, and, in fact, from the bouquet of vitamins.

Fans of this salad consider its main advantage to be the combination of flavor and low calorie content. Because if you eat any amount, you don’t risk your figure. And I want to enjoy “Greek” food on vacation, in the fresh air, every day. And if all diet food looked so amazing and tasted so good, staying in shape would be not only a necessity, but a pleasure.

Let the Greek salad always remind you of your upcoming vacation by the sea with all the accompanying pleasures: idleness, tranquility and, of course, healthy eating, full of bright still lifes and good natural food.

Our iconic Olivier salad is called Russian salad in all countries of the world. Did you know that in Greece itself, Greek salad is called “village”?

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How to make salad with feta cheese - 15 varieties

1. Greek salad with feta cheese
2. Salad with beets and feta cheese
3. Greek salad with feta cheese and Chinese cabbage
4. Potato salad with feta cheese and olives
5. Salad with melon and feta cheese
6. Chickpea salad with baked vegetables and feta cheese
7. Salad with chicken and feta cheese
8. Vegetable salad with feta and celery
9. Salad with avocado, red onion and feta cheese
10. Salad with Feta cheese and fried watermelon
11. Pasta salad with feta cheese and vegetables
12. Salad with feta and peaches
13. Salad with beef and feta cheese
14. Tabbouleh Salad with Feta Cheese and Cous Cous
15. Brazilian salad with spicy pork, eggplant and feta cheese

Greek salad with feta, green

This very easy-to-prepare salad will please those who don’t like to spend a lot of time preparing dishes.

Ingredients:

• Olives – 150 gr.
• Lots of different greens to taste
• Cheese – 200 gr.
• Green peas - half a jar
• Lettuce leaves – 100 gr.
• Beijing cabbage – 100 gr.
• Onion – 1 pc.
• Olive oil
• Salt
• Pepper

Preparation:

Chop the onion into slices and add to the salad bowl.

Then finely chop the greens and add to the onion.

Tear or chop the cabbage and lettuce directly into the salad.

Add peas.

Salt, pepper, season with olive oil.

At the end, add the diced cheese. Garnish with olives.

Vegetable salad with feta and celery

Preparing this salad will take you no more than 5 minutes, and the energy boost and feeling of satiety will remain for the whole day.

Ingredients:

• Iceberg salad 300 gr.
• Cucumber 2 pcs.
• Tomato 1 pc.
• Celery stalk 2 pcs.
• Feta cheese 100 gr.
• Vegetable oil 50 ml.
• Salt and pepper to taste.

Preparation:

1. Cut the salad into large cubes.
2. Cut the celery stalk, tomato, cucumber and cheese into small cubes.
3. Add vegetable oil.
4. Salt and pepper to taste.

Greek salad with chicken and croutons

Do you love Caesar salad, but its ingredients are too high in calories for you? An excellent solution is a Greek salad with chicken and croutons! Juicy chicken, crispy croutons combined with vegetables, fetax cheese and olives will give you undoubted pleasure. And the rich Mediterranean taste of the excellent dressing will combine all the components of the salad into a single unforgettable gastronomic symphony!

Ingredients:

• Boiled chicken fillet – 100-180 g;
• Olives (pitted) – 70 g;
• Onions – 1/2 pcs.;
• Cucumber – 2 pcs.;
• Sweet pepper - 1 pc.;
• Tomatoes – 2 pcs.;
• Green salad leaves – 5-6 pcs.;
• Olive oil – 3 tbsp;
• Fetax cheese – 150 g;
• Salt, Provençal herbs - to taste;
• White bread - 4-6 pieces.

Preparation:

Boil the chicken in salted water for 10-15 minutes. Cool and cut into 1-1.5 cm pieces. If desired, the chicken can be fried in a frying pan in oil with spices.

It is necessary to cut off the crusts from the bread and cut the pulp into 1-1.5 cm cubes. and fry in a frying pan with hot vegetable oil. Place on a napkin or paper towel to absorb excess fat.

Wash the lettuce leaves well and dry. Place on a plate.

Cut the cucumbers and tomatoes into not very large cubes, 1-1.5 cm on a side. Place on lettuce leaves.

Peel the sweet pepper from the stalk and seeds, cut it into medium square pieces. Place on a plate.

Cut the onion into thin half rings or quarter rings and place on top of the remaining vegetables. Salt the vegetables a little.

Place previously chopped chicken and pitted olives on a plate with vegetables.

Next, lay out the fetax cheese cut into medium cubes.

Sprinkle the salad with toasted croutons. Drizzle olive oil on top and sprinkle with Provençal herbs. Salad ready! Bon appetit!

https://youtube.com/watch?v=-VyC-6tAjwc

Salad with chicken, vegetables and beans

Be sure to rinse the beans under running water.

You will need:
300 g of boiled chicken fillet, a can of canned beans, 2 tomatoes, 2 cucumbers, 2 boiled eggs, 1 onion, 3 tbsp.
mayonnaise, salt and ground black pepper. Preparation:

Chop the chicken, eggs, cucumbers, tomatoes and onions. Mix the ingredients with the beans, add salt, pepper and mayonnaise.

History of Greek Salad Recipes

Housewives all over the world come up with a delicious Greek salad recipe with fetax or any other light cheese, as well as various variations on the theme of this spicy and simple dish. The “village” salad has long conquered the hearts of the whole world, and has gone beyond the borders of Greece, but its history remains unchanged, and before preparing the dish, it is worth plunging a little into this sweet world of olives ripening in the sun, ripe vegetables and the freshest salad.

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So, it all started in 1825, this date can be considered the birthday of the Greek salad, in the form we are used to seeing it today. The thing is that tomatoes in Greece were not considered edible until the 18th century. They served as decoration for the monasteries and cottages of famous Greeks, until they began to be considered an exotic and unique vegetable that only rich people could afford. Then, the peasants tamed this strange plant and began to grow it on their plots of land. Village or Greek salad began to be prepared with cucumbers, tomatoes, olives, feta cheese, and red onions. This original recipe for this dish has survived to this day, and is prepared all over the world, offering their own interesting additives, dressings and seasonings.

Recipes for a simple and delicious Greek salad

Greek salad is what we call the world’s most famous salad, which is loved and often prepared in Greece. For the Greeks, the salad is of course not “Greek” but “country or rural”, as its name sounds in direct translation.

We have already prepared Mexican salad - Caesar, Russian - vinaigrette, Korean or rather Asian - salads with funchose. Now let's try Greek.

I had to eat Greek salad done by an old Greek. You know, at first I was just a little disappointed when I saw what he put on the table. But after trying it, I realized that the most important thing is delicious fresh food, not cutting or serving.

In Greece, this salad is usually cut into large pieces. For example, a tomato will be cut into 4, maximum 8 parts, and the cheese can be served as a whole piece.

The Greeks put olives in the salad with pits, of course their own, Greek ones. They are larger than the Spanish ones and have a more buttery taste.

The most important ingredient in a Greek salad, in my opinion, is feta cheese.

The main herb in the salad is oregano and a little basil.

The salad also uses shallots, cucumbers, and olive oil.

In general, Greek salad is a simple version of a village salad made from the most basic ingredients that village Greek housewives have in every home.

Therefore, we will cook according to the same principle, and we will use what we have in the house from ingredients similar to those indicated in the recipes.

For example, instead of shallots, take sweet salad onions or any onion. Instead of olive oil, any vegetable oil.

Add lettuce leaves, other spices, other herbs. It may not be quite a Greek salad, but it’s a very tasty summer salad, and we’ll still call it Greek.

Ingredients:

1. Tomatoes - 3 pcs.
2. Cucumbers - 4 pcs. (small)
3. Onion - 1 medium head
4. Garlic - 1 clove,
5. Sweet pepper - 1 pc.
6. Feta cheese - 180 g.
7. Olives - 100 g.
8. Basil - 0.5 tsp.
9. Oregano - 0.5 tsp.
10. Lemon juice - 2 tsp.
11. Olive oil - 50 ml.
12. Salt, pepper - to taste

Preparation:

1. First, let's prepare the dressing for our salad. Add lemon juice, oregano and basil, ground black pepper to the olive oil and squeeze in a clove of garlic. Mix everything well. The dressing is ready, set aside for now.

2. Cut the tomatoes into medium pieces.

3. We cut the cucumbers almost in Greek style. First, cut the cucumber lengthwise, and then, folding the two halves, cut crosswise into pieces approximately 8 mm thick. or even a little more.

4. Cut the sweet red bell pepper into medium pieces too.

5. Cut the onion into half rings and separate them, making strips.

6. Place all the vegetables in a deep cup, add pitted olives and season with our dressing. Mix everything carefully.

7. Cut the cheese into cubes, the size corresponding to the size of the vegetables.

8. Cover the dish with lettuce leaves and put our salad there.

9. In principle, the Greek salad is ready. But there is no main component here yet - cheese.

Place cheese cubes on top. Now the salad is completely ready. Fragrant, juicy.

Serve the salad and wine on the table. White wines go best with Greek salad: Sauvignon Blanc, Sancerre, Vino Verde. Use a strong lamp instead of the sun. Well, here you are in Greece and eating Greek salad.

Preparing salad dressing

10. Take 3-4 tablespoons of olive oil or other vegetable oil, pour a teaspoon of wine vinegar here, if it seems that there is not enough acid, add more vinegar up to 1 tablespoon, you can replace it with apple cider vinegar. Stir and add half a teaspoon of oregano.

11. Mix everything well again. Season the salad with our dressing, leaving a little in the cup, about a teaspoon or a little more. Mix again.

12. Place lettuce leaves on a plate and place half of the mixed vegetables from the cup on them. Distribute evenly throughout the dish.

14. Place the cheese on a plate with half of the salad laid out.

15. Place the second half of the salad on top of the cheese. Carefully level it out.

16. Place the remaining cheese in the cup where the salad was, add a spoonful of oil, sprinkle with oregano and mix everything.

17. Place the cheese in the salad, distribute it over the surface and sprinkle a little oregano. In total, we used about a teaspoon of oregano for the whole salad.

Decorate the salad with a mint leaf. Our Greek salad is ready. We can’t wait anymore, let’s sit down at the table.

Salad with feta and peaches

Summer, sun, sea... This salad will fit harmoniously into your summer menu.

Ingredients:

• Peaches 3 pcs.
• Feta cheese 100 gr.
• Arugula 50 gr.
• Honey 1 tbsp. spoon
• Olive oil 50 ml.
• Balsamic vinegar 1 teaspoon
• Ground black pepper to taste.

Preparation:

1. Cut the peaches into slices.
2. Pour a little olive oil into the pan, add a spoonful of honey and quickly fry the peaches.
3. Crumble feta into a bowl.
4. Add arugula and peaches.
5. Season with olive oil and add a little balsamic vinegar.
6. Pepper to taste.

Useful tips

If fetax cheese suddenly dries out a little, you can return it to its former softness by immersing it in regular milk for 5-10 minutes. The same method is used for cheese that is too salty: the milk takes away all the unnecessary salt, giving the cheese tenderness and a second life.

You shouldn’t skimp on olive oil for salad: after all, its taste can significantly distort the salad. There is no need to try to replace it with ordinary sunflower salad, then the dish will turn into an ordinary “village” salad according to local customs and calling it Greek will no longer make sense.

For the salad, it is not necessary to use cherry tomatoes; if this variety is not available in your region, you can always replace them with regular ones, although you will have to cut them into even cubes. There won’t be much of a difference in taste, except that the appearance of the salad will be more homemade.

Greek salad has long occupied a strong position in the hearts of many gourmets, despite its simple preparation and some primitiveness. Its taste and benefits for the body no longer require proof or belief - they have become an axiom.

Recipe for Greek salad with olives and cheese

The most popular and easiest to prepare is the Greek salad with olives and fetax cheese. Using this recipe, you can prepare a tasty and healthy dish at home in a matter of minutes. Greek salad has rich flavor notes and is a real storehouse of vitamins. You can serve it on a holiday table or cook it for your family on weekdays.

Ingredients:

• Fresh cucumber – 1 pc.
• Fetax cheese – 80 g
• Fresh tomatoes – 1 pc.
• Bell peppers – 1 piece
• Onion – 1 pc.
• Pitted olives – 15 pcs.
• Salad – 1 bunch
• Olive oil – 3 tbsp. l
• Lemon juice – 2 tbsp. l
• Oregano - to taste
• Salt, ground pepper - to taste

Preparation:

1. Peel the onion and cut into half rings. If the onion is too bitter, you can marinate it in cold water with the addition of a tablespoon of vinegar.
2. Peel the bell pepper from seeds and cut into pieces.
3. Cut the cucumber into large pieces, or into cubes.
4. Cut the tomato into cubes.
5. Mix all the vegetables in a bowl, grease them with olive oil with the addition of salt, pepper and lemon juice.
6. Place lettuce leaves on a plate. If desired, they can be torn by hand.
7. Place vegetables on salad.
8. Cut fetax cheese into large cubes and place on top of the salad.
9. Add olives, which can be used whole or cut into rings.

This completes the Greek salad with olives and fetax cheese. Serve it to the table and enjoy its delicate taste and appetizing appearance!

Greek salad"

Your whole family will love this classic Greek recipe.

Product composition:

• cucumbers - 2 pcs.:
• tomatoes - 2 pcs.;
• fleshy sweet pepper - 1 pc.;
• feta cheese - 150 g;
• olives without seeds - 100 g;
• green salad leaves - 1 bunch;
• lemon juice - 1 dessert spoon;
• salt, ground black pepper;
• olive oil - for dressing;
• chopped walnuts - 1 tablespoon.

Preparation:

Wash the vegetables and dry. Cut tomatoes and cucumbers into cubes.

Cut off the tail of the pepper, select the core along with the seeds, and cut into slices.

Cut the cheese into cubes.

The olives can be cut in half, or cut into rings. Who likes it better

Place all chopped ingredients in a salad bowl. Add salt and pepper to taste, sprinkle with fresh lemon juice and pour over oil.

At the very end, sprinkle the salad with chopped nuts and mix.

Composition of Greek salad with fetaxa

Greek salad is popular not only in its homeland; it is included in the menu of almost all canteens, restaurants, and cafes, especially in the summer. The composition includes tomatoes, cucumbers, bell peppers, onions, black olives, cheese, olive oil, wine vinegar.

The Greeks themselves usually use leeks rather than onions. In Russia you can also find leeks, but many prefer red onions. As for cheese, they use local sheep cheese; in other countries they use feta and feta cheese. The composition includes wine vinegar, but it can be replaced with lemon juice. We rarely use oregano (simply oregano), but the Greeks add it to many dishes.

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Greek salad with zucchini

A wonderful take on the Greek salad theme, it perfectly combines roasted vegetables with fresh, crisp lettuce and fetax cheese. And the aromatic dressing combines all the ingredients into a single whole and gives us the opportunity to enjoy a very tasty and healthy dish.

Ingredients:

• Zucchini - 3 pcs.;
• Cherry tomatoes - 4-6 pcs.;
• Pitted olives - 1/4 cup;
• Lavash - 2 pcs.;
• Lettuce leaves - 360-420 g;
• Fetax cheese - 120 g;
• Olive oil - 3 tbsp;
• Salt and ground pepper - to taste;
• Red wine vinegar - 2 tbsp. l.;
• Dry dill - 1 tbsp.

Preparation:

Preheat the oven to 180 C. Cover the baking sheet with baking parchment. Place zucchini and cherry tomatoes cut into 2-4 pieces on a baking sheet, sprinkle with dry dill, 1 1/2 tsp. salt and 1/4 tsp. pepper, pour 1 tbsp. olive oil. Preheat the oven, line a baking tray with baking paper. Place zucchini, tomatoes, dill, 1 tablespoon of oil on a sheet. Bake for 20-25 minutes until done. Cool

On another baking sheet covered with parchment, place the pita bread cut into small pieces. Place in a preheated oven and bake for 1-3 minutes. Until it reaches a light brown color.

Prepare the dressing by combining 2 tbsp olive oil, wine vinegar, 1/2 tsp. salt and 1/8 tsp. ground black pepper, whisk.

We tear the lettuce leaves into large pieces with our hands and place them on a dish. Top with cooled zucchini, tomatoes and pita bread.

Next, add the fetax cheese and olives, cut into medium cubes.

Pour the dressing over the salad and serve.

Salad with fetax cheese and bell pepper

Ingredients:

• 3 multi-colored bell peppers;
• 100 grams of feta cheese;
• 100 grams of fresh herbs;
• 3 tbsp. olive oil;
• 1 tsp lemon juice and salt to taste.

General characteristics:

• Cooking time: 20 minutes;
• Number of servings: 2;

Cooking method:

1. Wash the bell pepper, remove seeds and cut into strips.
2. Place in a metal form, lightly pour olive oil, place in the oven preheated to 180 degrees. Bake until the peppers are soft.
3. Cut feta cheese into small cubes. Wash the greens, dry and finely chop with a knife.
4. Mix all ingredients in a salad bowl. Add olive oil. Stir and salt to taste.

Recipe 8, step by step: sweet cheese Greek salad

• fetax – 200 grams,
• black olives – 150 grams,
• cucumbers – 100 grams,
• tomatoes – 100 grams,
• red, sweet pepper – 150 grams,
• onion - 1 pc.,
• lettuce leaves - 1 bunch,
• lemon juice – 2 tables. l.,
• olive oil – 3 tables. l.

I wash fresh cucumbers with water, cut off all the tails, chop them, cut them into crescents to make it easier to eat the salad.

Wash the tomatoes and cut them into slices. My tomatoes are not very large, so the slices turned out to be small in size.

I chop the red sweet pepper into squares, removing the insides, partitions, seeds and tails. Red color goes well with the green color of cucumbers, the black color of olives and the white color of cheese.

Thinly chop the onion; it will give the salad some spiciness.

I cut the fetax coarsely so that it comes out into squares. The cheese is soft, so I slowly press it with a knife.

I take a deep bowl and put vegetables into it: cucumbers, tomatoes, onions, peppers.

I water the vegetables with olive oil and add lemon juice. When I use lemon juice, I don’t add salt, but you try it to your taste and, if necessary, add salt to the salad. I stir. Why do I dress a salad without cheese? Because if you mix the salad often with the cheese, the cheese may disintegrate and it will become small crumbs, but this way I will keep it in the maximum possible shape.

Now I put halves of olives into the salad (I chopped them a little earlier), and also add fetax.

I put lettuce leaves on a flat wide plate (I tear them lightly with my hands, but leave them large).

I put all the ingredients on a bed of salad leaves and it makes a wonderful Greek salad.

Salad “Vitamin mix” of pasta and Fetax cheese with vegetables

We are used to pasta being served as a second course. However, it is not. Pasta fits perfectly into salads with vegetables and pickled cheeses and gives the dish greater richness.

Ingredients:

• Pasta (any to taste) - 250 gr.
• Corn -0.5 cans
• Cherry tomatoes -15 pcs.
• Bell pepper – 0.5 pcs.
• Fetax cheese -100 gr.
• Olive oil – 3 tbsp.
• Lemon - 1 pc.
• Garlic -2-3 cloves
• Salt - to taste

Preparation:

Boil the pasta and transfer it to a bowl. Cut the pepper into strips and then chop into cubes. Transfer to bowl with pasta. Cut the cherry tomatoes in half. Add olives, corn and diced Fetax cheese. A little black pepper. Stir and season with olive oil, garlic and lemon juice. Bon appetit!

Greek salad recipe with feta cheese

Summer, bright, tasty and vitamin-rich Greek salad is prepared very simply, from available ingredients. The main and very healthy ingredient of the salad is feta cheese. This is a pickled cheese – fatty, with a pronounced creamy taste. It goes well not only with fresh vegetables, but also with sauerkraut, pickles, bread, and especially with pear.

Traditionally, feta cheese is made from goat's milk and is not so easy to find in stores. Therefore, you can use its analogues - fetax or feta cheese, which are prepared from cow's milk. But, if you want to make a salad with an unforgettable taste, then use only real feta cheese.

To prepare a salad, in Greece they call it “village”, you need to choose only fresh and selected vegetables. It will take no more than fifteen minutes to prepare and assemble the Greek snack.

• if you don’t have olive oil, you can use homemade flavored vegetable oil or sesame oil;
• if you like a more piquant taste of salads, you can replace lemon juice with soy sauce;
• The finished salad can be sprinkled with fried sesame seeds, and one chopped clove of garlic can be added to the salad dressing;
• dried herbs can be replaced with fresh ones, such as basil;
• if you don’t like the taste of oregano, replace it with thyme;
• I didn’t have any red salad onions on hand, no problem. Use regular onions, just before adding them to the salad, sprinkle them with lemon juice and add a pinch of sugar. This way you will remove excess sharpness and bitterness.

• Start preparing the salad with the dressing. Add to 200 ml of olive oil: a spoonful of lemon juice, a pinch of dried oregano or Provençal herbs;
• Cut two fresh cucumbers into cubes measuring 2x2 cm;
• cut three ripe tomatoes into slices;
• Remove the pits from the olives (10-15 pieces) and divide them into two parts with your hands;
• cut one sweet pepper into long, thin slices;
• Cut 200 grams of feta cheese into cubes the same size as the cucumbers;
• Chop one red onion into thin half rings;
• collect the salad on a large platter or in a deep salad bowl;
• if you want to serve the salad on a platter, then decorate it with a bed of lettuce leaves;
• If you are preparing a dish for a large number of guests, it is better to serve the appetizer in a deep salad bowl. Tear the lettuce leaves with your hands;
• pour the sauce prepared in advance over the appetizer, lightly salt and stir;
• and serve immediately.

Salad with beets and feta cheese

Spring recipe for a very healthy vitamin salad.

Ingredients:

• Beetroot 2 pcs.
• Feta cheese 200 gr.
• Arugula salad
• Oregano 2-3 leaves
• Thyme 2-3 sprigs
• Rocket salad 100 gr.
• Walnut 50 gr.
• Garlic 1 clove
• Soy sauce 4-5 tbsp. spoons
• Dill 2-3 sprigs
• Lemon juice 1-2 tbsp. spoons
• Olive oil 100 ml.
• Salt

Preparation:

1. Bake the beets in the oven for 30 minutes. Peel and cut into thin slices.
2. Cut the cheese into large pieces. Marinate the cheese in oil with oregano and thyme.
3. Wash and dry the salad.
4. Prepare the sauce.
5. To do this, chop the walnuts.
6. Finely chop the garlic.
7. In a frying pan, fry nuts and garlic in olive oil. Add soy sauce there and heat for 5 minutes.
8. Add finely chopped dill and the juice of half a lemon to the hot sauce.
9. Place salad ingredients on a plate. Pour the sauce over the salad.

Fetax for Greek salad

Traditionally, vegetables are not mixed with cheese. Fetaxa is cut into large thick slices and placed on top of all the vegetables. The salad is inexpensive and easy to prepare: a minimum of time, effort, and especially calories, but a maximum of vitamins, benefits and taste.

Fetaxa is a product made from sheep's or (in rare cases) cow's milk. It has a granular structure and easily loses its shape, so it should not be mixed with the rest of the ingredients of the dish; it is better to simply decorate the salad with it on top, otherwise all the cheese will be crushed and lose its original beauty. In this case, not only the appearance, but also the taste of the food is lost.

Salad with chicken breast and Fetax cheese

Chicken breast is a light dietary product that is ideal for salad with vegetables and pickled cheeses.

Ingredients:

• Chicken fillet – 300 gr.
• Pickled onions – 1 pc.
• Orange - 1 pc.
• Fetax cheese -100 gr.
• Wine vinegar – 1 tbsp.
• Dijon mustard – 1 tsp.
• Garlic – 2 cloves
• Olive oil – 3 tbsp.

Preparation:

Cut the chicken fillet into small pieces, add salt and pepper and fry in vegetable oil until cooked. Peel the orange and cut it in half. Cut Fetax cheese into small cubes. For the dressing, mix olive oil, vinegar, mustard and squeeze the garlic through a garlic press. Next, mix all the ingredients and season our salad. The dish is ready!

↑ Classic Greek recipe with fetax, oregano and capers

Greek salad is a wonderful summer dish - so fresh, rich in vitamins and harmonious that it has won hearts all over the world! The freshness and juiciness of vegetables are ideally combined with delicate and soft fetax cheese. If you want to prepare an authentic dish, we give you a recipe for a classic salad with oregano and capers, this option is served in Greek taverns.

This salad must be dressed just before serving or serve the sauce in a separate bowl.

Ingredients:

• Fetaxa cheese - 200 g;
• Green bell pepper – 1 pc.;
• Tomatoes (small or cherry) – 150 gr.;
• Canned olives – 40-50 g;
• Cucumber – 1 pc.;
• Shallot – 1 pc.;
• Capers – 1 tsp;
• Dry oregano – 2-3 pinches;
• Olive oil – 2-3 tbsp. l.;
• Lemon – 0.5 pcs.;
• Salt - to taste;
• Ground black pepper – 1-2 pinches.

Preparation:

1. Thoroughly wash all vegetables used for the recipe. Wipe them with napkins to remove excess moisture.
2. Peel the vegetables. Remove the skins from the onions and remove the seeds and veins from the peppers. Partially peel the cucumber and remove the pits from the olives. Alternatively, you can use canned olives without pits for cooking. Instead of black olives, it is permissible to use olives in the recipe.
3. Cut the onion into thin half rings or quarters. Transfer to a salad bowl.
4. Cut the pepper, tomatoes and cucumber into medium pieces - neither large nor small. Place onions in layers in a bowl, or simply pour out the whole mass from the cutting board. Separate mention should be made of bell peppers; a vegetable with thick walls is best suited.
5. Cut the olives into halves. Add to other ingredients. Sprinkle with ground black pepper.
6. The cheese can be cut into medium cubes or put in a whole piece. According to tradition, the ingredients of this salad are mixed not by the cook, but by the person who will eat the appetizer.
7. Squeeze the juice from half a lemon. Strain out the seeds and bitter pulp. Mix with salt (a couple of pinches) and olive oil. You'll get a filling. Pour it over the ingredients, or directly onto the cheese.
8. Sprinkle dry herbs on top, a classic of the genre - oregano. Add capers. Serve the appetizer to the table immediately. Greek salad with fetax can be complemented with crispy croutons. The result is an original version of the classic preparation. Bon appetit.

Best articles French Pizza

Previously, we offered a recipe for a summer salad for the holiday table.

Salad with chicken, beans and cucumbers

Red or black beans would look great in this salad.

You will need:
200 g of boiled chicken, a can of canned beans, 2 cucumbers, half a bunch of dill, 3 tbsp.
sour cream, ground black pepper, salt. Preparation:

Chop the chicken, cucumbers and herbs. Mix everything with washed beans, salt, pepper and season the salad with sour cream.

Greek salad recipe with spicy dressing

Cooking time: 9-13 minutes. Calories (per 100 g): 145-149 kcal. Number of servings: three. Kitchen utensils: ceramic knife, measuring glass and kitchen scale, deep salad bowl, several containers of different depths and sizes, wooden cutting board , gauze, gravy boat, three flat plates, a tablespoon.

Ingredients

Step-by-step preparation

1. We thoroughly wash three cucumbers, cut off the tails, and then cut the vegetable into thick half rings.
2. Wash three tomatoes and cut out the stems. Then cut them into thick, medium-sized squares.
3. Take out the seeds from two bell peppers and cut off the stem. Then we wash the vegetable and cut it into large pieces or thick strips.
4. Place all prepared ingredients in a deep salad bowl.
5. Drain the liquid from the jar with 420 g of olives and add them whole to the rest of the ingredients.
6. Gently mix all components. Place three lettuce leaves on a plate and beautifully arrange the mixed vegetables and olives on top of them.
7. Squeeze the juice from one lemon, then strain it through several layers of gauze to get rid of seeds and excess pulp.
8. In a separate bowl, mix freshly squeezed juice with 90-110 ml of olive oil.
9. Add 6-8 g of basil, 2 pinches of rosemary and 6-8 g of oregano.
10. Stir the resulting mixture thoroughly and pour it into the gravy boat.
11. Cut 140-160 g of cheese into fairly large squares.
12. Season the vegetables laid out on the plate with salt and pepper depending on your taste preferences. Place pieces of cheese evenly on top of the salad. Do not mix the ingredients under any circumstances, since the cheese is soft and the pieces may fall apart, which will ruin the appearance of the treat.
13. Pour a little herb dressing over the prepared salad and serve it.

Video recipe for preparing Greek salad with dressing

Check out the video below and you will learn how to properly prepare and serve Greek salad with an unusually aromatic dressing.

https://www.youtube.com/watch?v=mb-b6Irw8ygVideo can't be loaded because JavaScript is disabled: Greek salad with unusual dressing | Good recipes (https://www.youtube.com/watch?v=mb-b6Irw8yg)

Culinary recommendations

• Lemon juice can be replaced with balsamic vinegar in the same proportion.
• Cherry tomatoes are perfect for this treat - they have a meaty structure and produce less juice. With these tomatoes the salad will look more appetizing.
• If you have fresh herbs and not dried ones, as indicated in the recipe, then be sure to use them - the salad will turn out much more aromatic and tastier.

Original snack recipe

Salad with fetax and tomatoes is a classic of the culinary genre. And those who love variety will love this unusual eggplant appetizer.

Compound:

• 100 g fetax cheese;
• 150 g of fresh Cherry tomatoes;
• ½ tsp. grain mustard;
• 1-2 pcs. garlic cloves;
• refined olive oil;
• 50 g each of lettuce leaves and arugula;
• half a red onion;
• 2 pinches of dried thyme;
• salt to taste;
• 150-200 g eggplants;
• 1 tsp. balsamic vinegar;
• a bunch of parsley.

Preparation:

1. First, let's prepare the greens.
2. Rinse arugula, parsley and lettuce leaves under running water.
3. Place the greens on a towel to dry.
4. Grind the fetax cheese into equal cubes.
5. Cut the red onion into thin half rings.
6. Cut off the sides of the eggplants.
7. Then cut the eggplants into transverse thin slices.
8. Cut the washed cherry tomatoes in half.
9. Pour chilled filtered water into a deep bowl.
10. Add salt.
11. Place the chopped eggplants in salted water and leave for 20-25 minutes.
12. Then drain the water.
13. Heat refined olive oil in a frying pan.
14. Place the eggplants in a frying pan and fry until done.
15. In a separate bowl, combine a few tablespoons of refined olive oil with Dijon mustard, balsamic vinegar and thyme.
16. Pass the garlic cloves through a press and add to the dressing.
17. Mix everything well.
18. We tear the lettuce leaves and arugula with our hands.
19. Place the greens in a salad bowl, add fried eggplants and about 2/3 of the cherry tomatoes.
20. Add cheese and half of the prepared dressing.
21. Mix thoroughly.
22. Add the remaining tomatoes and dressing.
23. Decorate the salad with chopped parsley.

Classic recipe for Greek salad with fetax cheese

Kitchen utensils: deep salad bowl, ceramic knife, several bowls of different depths and sizes, wooden cutting board, measuring cup and kitchen scale, tablespoon.

Ingredients

Step-by-step preparation

1. Wash tomatoes in the amount of 240-260 g thoroughly and cut out the stalk. Cut the tomatoes into medium-sized squares and then place them in a salad bowl.
2. Thoroughly wash 190-210 g of cucumbers and cut off the tails. We cut the component into large half rings and send it to the salad bowl with the tomatoes.
3. Thoroughly wash 140-160 g of bell pepper, then remove the core and seeds. Cut the pepper into thick strips and place on top of the prepared vegetables.
4. We peel 60-80 g of onions, wash them and cut them into thin half rings, after which we put them in a salad bowl.
5. Pour 18-20 ml of freshly squeezed lemon juice into a separate small bowl.
6. Add 45-55 ml of olive oil there and mix the resulting mixture thoroughly.
7. Salt and pepper the prepared vegetables depending on personal taste preferences. Pour the resulting mixture over the chopped ingredients and stir everything thoroughly.
8. Cut 90-110 g of Fetax cheese into medium-sized cubes, then place it on top of the salad.
9. Decorate the dish with whole olives in the amount of about 45-55 g.

Video recipe for preparing Greek salad with fetaxa

You can familiarize yourself with the step-by-step preparation of Greek salad according to the recipe described above by watching the video below.

https://www.youtube.com/watch?v=MoM9TVfDaUkVideo can't be loaded because JavaScript is disabled: Greek salad. Classic Greek salad recipe. (https://www.youtube.com/watch?v=MoM9TVfDaUk)

Culinary recommendations

• Experienced chefs advise salting, peppering, and seasoning the salad with sauce immediately before serving. This way the treat will retain its freshness and appetizing quality.
• In order to diversify the dish and make it more nutritious, you can add finely chopped fried, boiled or grilled poultry, beef or pork.
• In addition, you can experiment with adding canned corn or beans to the product - this will make the dish bright, colorful and more satisfying.
• I advise you to add chopped fresh parsley, dill and green onions to the salad - they will give the product a wonderful aroma and pleasant taste.
• The dressing for this treat is always prepared with olive oil, and you can choose a flavorful addition to the sauce at your discretion. This could be vinegar, soy sauce, lime juice, and so on. The taste of the salad will only benefit from this!

Tabbouleh Salad with Feta Cheese and Cous Cous

The taste of Tabbouleh salad is characteristic of southern Mediterranean cuisine, in general, and Greek cuisine in particular. However, Feta cheese is undoubtedly a Greek element that enriches the taste of the dish.

Ingredients:

• Green onion 1 bunch
• Crimean onion 1 pc.
• Parsley (leaves) 100 gr.
• Iceberg lettuce (leaves) 80 gr.
• Strong tomatoes 3 pcs.
• Small cucumbers 2 pcs.
• Couscous 100 gr.
• Feta cheese 200 gr.
• Olive oil 100 ml.
• Lemon juice to taste
• Salt and pepper to taste.

Preparation:

1. Cut the cucumbers into small cubes.
2. Cut the tomato into small cubes.
3. In the same way, chop the onion and finely chop the greens and iceberg leaves.
4. Steam the couscous in 100 ml of water. Let stand for 5 minutes, then cool.
5. Toss with all the vegetables and season with olive oil, lemon juice, salt and pepper before serving.

Greek salad with fetaxa - step-by-step recipe with photos

Ingredients

• 150 g Fetax cheese.
• 3 tomatoes.
• 3 cucumbers.
• 1 fresh bell pepper.
• 0.5 jars of black olives.
• 0.5 teaspoon dried oregano.
• Leaf salad.
• A small bunch of fresh herbs (dill, basil, parsley).
• 1-1.5 tablespoons extra virgin olive oil.
• A pinch of ground black pepper.
• Salad onions (optional).

Products are indicated for two such servings (pictured).

How to cook

1. Wash the lettuce well, dry it on a paper towel, and tear it randomly with your hands (no need to cut it). Place it nicely on a plate. Next - chopped cucumbers. You can cut them into circles or halves (as in our case) - it’s at your discretion, but just don’t make them too thin.
2. Cut the tomatoes into half rings and place on a plate.
3. We use red (salad) onions. Unlike white onion, it does not need to be pickled or scalded with boiling water to remove the bitterness - this is convenient. And it also looks very elegant among this delicious riot of colors. Cut it into very thin half rings and distribute among the rest of the vegetables.
4. Wash the greens well and chop them with a good knife (a ceramic one will come in handy).
5. Place Fetaxa cubes and olive slices on a plate (for beauty, you can even put a few whole pieces). Salt, pepper, add dried oregano, season with olive oil and mix a little, trying not to touch the lettuce leaves at the bottom of the plate.
6. We give it a beautiful shape and you can serve it to the table, surprising your guests.

My comments

• Naturally, there is nothing overly complicated in preparing this dish, and the most common (everyday) ingredients are used, but how beautiful and bright it is – it involuntarily evokes an appetite. How nice it is to snack on a refreshing Greek salad on a hot summer day! By the way, in the summer heat, don’t forget about an excellent salad of tomatoes and cheese, salad with yogurt and fruit, as well as a refreshing tarator and classic okroshka with kvass.
• Like any “mix” of fresh vegetables, it is better not to keep this dish in the refrigerator for more than one day - vitamin C is destroyed under the influence of oxygen, the products produce juice and now the appearance and taste sensations of the dish are not the same as when just cooked.
• If you are going to cook for a large company, it is better to serve the dish in a large glass bowl (mix lettuce leaves with all the ingredients). In this case, don’t forget about the vegetable cutter - it will save time and effort.
• The step-by-step recipe for preparing this dish is very simple - the main thing is to serve it effectively - then no one will remain indifferent.

Cooking options

• No lettuce – no problem. You can replace it with Chinese cabbage.
• Can be prepared with cheese and feta.
• If you want to make it more filling, add boiled chicken. This will no longer be a traditional option, but nevertheless very tasty.

So our wonderful Greek salad is ready according to the classic recipe - fresh, appetizing and with a minimum of calories.

Recipe and photo from my reader Olesya. Always yours Irina. The great Anthony Quinn performs Zorba's dance.