Salad with olives and tomatoes
Description
A simple dish to prepare. This salad cannot be anything but delicious, requires absolutely no cooking skills, and is an excellent alternative to heavy mayonnaise-based salads. All the ingredients work wonderfully together: sweet, salty, bitter, sour. Perfect as a light appetizer with table wines, it can successfully serve as a "romantic dinner" when paired with a few toasts and a glass of dry red wine. Serve chilled.
Instructions
- 1
Step 1
First, wash all the vegetables and cut them up. Cut the tomatoes into wedges, choosing sweet varieties (cherry or pink tomatoes) so they don't add sourness to our salad. Slice the cucumber into thin rounds; you can cut them into half-moons if the cucumber is large. Cut the bell pepper into half-rings, and do the same with the onion. You can pour boiling water over the onion to make it softer, but then it won't have that nice crunch. The choice is yours.
- 2
Step 2
Now, His Majesty, the cheese! In the classic Greek recipe for a salad with tomatoes and olives, feta cheese (fetakí) is typically used, but if that's not available, you can use regular feta or mozzarella instead. Cut the cheese into cubes—neither too small nor too large.
- 3
Step 3
Now we need to prepare the dressing. Pour olive oil and lemon juice into a bowl or cup, add herbs, and mix well.
- 4
Step 4
That's it, the dressing is ready! Put all the ingredients into a large salad bowl and pour the dressing over. Add the olives as well—don't chop them, just toss them in whole so they retain their unique flavor. I almost forgot—capers! They should join the rest of the ingredients too. You can crush them slightly to enhance their taste and aroma, or leave them whole. Mix everything well, and voilà—your Greek salad with olives and tomatoes is ready!