Classic Greek Salad with Feta and Kalamata Olives

Name: Classic Greek Salad with Feta and Kalamata Olives
Ingredients: 0.33 onion; 250 ml water; 1 PL white wine vinegar; 0.5 salad cucumbers; 0.5 green bell pepper; 350 g cherry tomatoes; 2 PL extra virgin olive oil; fresh basil; fresh oregano; salt; freshly ground black pepper; 10 Greek Kalamata olives; 1 PL capers; 150 g Greek feta cheese

#greek salad#feta cheese#olives#basil#jamie oliver

This vibrant Greek salad combines crisp cucumbers, sweet cherry tomatoes, green peppers, and tangy marinated onions, all tossed in a flavorful dressing of white wine vinegar and extra virgin olive oil. Finished with Kalamata olives, capers, fresh herbs, and creamy crumbled feta, it’s a refreshing dish perfect for any meal.

Ingredients extracted via AI

0.33 onion250 ml water1 PL white wine vinegar0.5 salad cucumbers0.5 green bell pepper350 g cherry tomatoes2 PL extra virgin olive oilfresh basilfresh oreganosaltfreshly ground black pepper10 Greek Kalamata olives1 PL capers150 g Greek feta cheese

Procedure generated via AI

Thinly slice one-third of an onion and soak it in a bowl with 250 ml of water and 1 tablespoon of white wine vinegar for 5 minutes to mellow its sharpness.
Rinse the cherry tomatoes, cucumber, and green bell pepper thoroughly.
Peel half of the cucumber, slice it, and place the slices into a mixing bowl.
Add half of the green bell pepper, cut into pieces, to the bowl.
Cut 350 g of cherry tomatoes—preferably a mix of colors—in half and add them to the bowl.
Drain the onion from the soaking liquid, squeeze out excess water, and add the slices to the bowl.
Pour in 1 tablespoon of white wine vinegar and 2 tablespoons of extra virgin Greek olive oil. Add fresh basil, fresh oregano, a pinch of salt, and freshly ground black pepper to the bowl.
Mix everything thoroughly to combine the flavors.
Add 10 to 15 Greek Kalamata olives and 1 tablespoon of capers to the salad.
Finally, crumble at least 150 g of Greek feta cheese over the salad.