Greek cuisine is famous for cheese, seafood and vegetables dishes with addition of original sauces and seasonings. Still ancient Greeks invented the recipe of salad consisting of large pieces of vegetables and olive oil. Today the dish is considered one of the most light meals which is daily eaten by supporters of vegetarian food.
It is required to you
- – 3-4 paprikas of different flowers;
- – 1 red bulb;
- – 4 fresh cucumbers;
- – packing of a leaf lettuce;
- – 230 g of cherry tomatoes;
- – 120 g of large olives without stones;
- – 90 g of feta cheese;
- – 3-6 leaves of a fresh basil;
- – salt and pepper;
- – 1 tablespoons of lemon juice;
- – olive oil;
- – 2.5 tsps of balsam vinegar.
Instruction
1. The first stage – the correct processing of onions which should be cleaned, cut thin half rings and to place in boiled water for 3-6 minutes. Readiness of onions is defined by softness degree. Drain water half and add a little balsam vinegar. Pickle until the taste of onions doesn't become sour on taste.
2. Cut paprika lengthways, and then across. At you cubes of approximately identical size have to turn out. Further in the same way cut tomatoes and cucumbers. If you want that in salad there was an insignificant amount of juice, then it is necessary to remove a soft core from tomatoes, having left a dense part.
3. Add the pickled onions and olives cut in half to vegetables. Exempt cheese from packing and merge excess liquid. A half of packing of cheese can be enough for one salad. In that case it is necessary to store the remained product, having shipped in liquid in a cold spot. Periodically moisten a knife in cool water that will allow cheese not to stick to an edge. Cut in cubes of the identical size. Shift in the general bowl with vegetables.
4. Tear a basil and lettuce leaves hands on equal pieces in order that juice was emitted more actively. Fresh seasoning will impact to a dish a pungent flavor. It is also possible to use a dried basil to taste.
5. For gas station mix balsam vinegar, olive oil, salt, pepper and juice of a lemon. Shake up a nimbus rhythmical movements and water salad. Accurately mix a wooden scapula. In 10-15 minutes the dish can is ready-to-serve.