Greek salad


  • 2 larger peppers (red and green)
  • 1 cucumber
  • 1 large red onion
  • 4 larger or 6 smaller tomatoes
  • black olives (quantity by choice)
  • about 100g of feta
  • dry oregano for sprinkling
  • olive oil
  • salt

    Serves 4

         20 minutes                

       For a complete experience, it is best to use the original Greek feta made from sheep’s or goat’s milk



Cut the onion into thin rings. If possible, use colorful peppers and chop them into larger longitudinal pieces. Cut the cucumber into cubes and the tomato into larger pieces or cubes.
In a large bowl, mix the chopped vegetables, salt and pour over the olive oil. Mix and add the olives.

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