Greek salad

Indulge in the fresh flavors of Mediterranean cuisine with this classic Greek salad recipe. Loaded with crisp veggies, feta cheese, olives, and a tangy vinaigrette, it's a culinary delight you won't want to miss.

Ingredients:

• 1 medium ripe tomato
• 200g/200 g ripe cherry tomatoes
• 1 beef tomato
• 1 medium red onion, peeled
• 1 cucumber
• 1 green pepper
• A handful fresh dill
• A handful fresh mint leaves
• A large handful black olives, pitted or stoned
• Sea salt
• 1 tablespoon red wine vinegar
• 3 tablespoons good-quality Greek extra-virgin olive oil
• 200g/200 g block feta cheese
• 1 teaspoon dried oregano

Instructions:

1. This salad has gained worldwide popularity. Those fortunate enough to savor it in Greece are familiar with its heavenly taste when made to perfection. This recipe aims to help you capture the authentic bold flavors it is renowned for. The key is to focus on the minute elements that contribute to its excellence: such as selecting the ripest tomatoes, quality Greek olive oil, delightful olives, creamy feta, and fresh herbs.;
2. For a diverse texture in the salad, consider cutting the medium tomato into wedges, halving the cherry tomatoes, and slicing the beef tomato into thick rounds. Combine all the tomatoes in a generously sized salad bowl.
3. Thinly slice the onion to a wafer-like thinness and incorporate it with the tomatoes. Score the cucumber's skin using a fork to create deep grooves, then cut it into thick slices.
4. Remove the seeds from the pepper, slice it into rings, and combine it with the cucumber in the salad bowl.
5. Finely chop the dill and the majority of the mint leaves, setting aside the smaller leaves for garnish. Add the chopped herbs to the salad bowl, then squeeze the olives over the salad to season the vegetables before adding them into the mix.
6. Sprinkle in some salt, vinegar, and extra-virgin olive oil. Gently toss all components together using your hands. The moment the flavors meld with the vegetables marks the commencement of the magic. Taste and adjust the seasoning as needed.
7. To present, position the block of feta on top of the salad. Sprinkle oregano and the reserved mint leaves over it, drizzle some extra-virgin olive oil, and bring it straight to the table. It exudes confidence and informality with a touch of flair. Simply delicious.
8. Cook's Tip: If you have leftover Greek salad, consider blending it in a food processor with a splash of extra-virgin olive oil and a few ice cubes to create a smooth consistency resembling a Greek gazpacho. While unconventional, it offers a delightful way to use up leftovers!

Summary:

• Calories: 1111 kcal
• Fat: 87 g
• Protein: 37 g
• Carbs: 55 g
• Potassium: 2064 mg
• Magnesium: 160 mg