Greek salad

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  • Feta cheese: 150 g
  • olive oil: 3 tablespoons
  • sugar: ½ teaspoon
  • salt: ½ teaspoon
  • lemon juice: 2 tablespoons
  • tomatoes: 2
  • cucumber: ½
  • large onion: 1
  • green pepper great: 1
  • garlic: 1 tooth
  • Black olives: 50 g
  • generous pinch of oregano: 1
  • Fresh basil to decorate: taste.


Peel the garlic and rub it in a bowl. Cut the peppers in half, lengthwise, and remove the seeds and skins of white. Wash and dry the halves and cut them into strips. Peel the onion and cut into thin rings. Wash the cucumber, cut it in four, so long, and then in large cubes.

Wash and dry tomatoes, cut them into four, remove the stalk and then cut across, in bits and pieces smaller. Beat in the salad bowl with lemon juice with salt and sugar, and finally add the olive oil. Put the pieces of pepper, cucumber, tomato, and onion in a bowl and mix carefully.

Cut the Feta cheese in cubes, not too small, sprinkle with oregano and put it with the olives, on the salad. Cover the bowl with a cloth and let rest for 20 minutes at room temperature. Wash and dry basil, remove the stems and cut some of the leaves into strips.

When serving, sprinkle the salad with strips of majericão and put the whole leaves the spruce.

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