In a bowl mix the yeast and half the amount of water. I left them overnight, but they can be used right away. Put the water with the yeast in the middle of the flour, add the rest of the water, salt and olive oil. Mix until you get a soft dough.
Pour the dough on a table on which you sprinkled flour and knead for 8-10 minutes.
Put the dough in a bowl and cover with a foil greased with oil. Let it rise for about an hour or until it doubles in volume. I left him overnight.
Put the dough on the work surface again and spread a sheet on which we place the pieces of black olives.
Add oregano and fold easily. Form the loaves and place them in the pan.
I also made two strips that I twisted and put close to the ends, but they were not very noticeable.
Leave the covered tray aside for about 45 minutes then put it in the preheated oven at 220 C and bake for 35-40 minutes until they are browned or until they sound empty when they are beaten on the back.
Even if the avocado fruit is not often used in Greek salad, it fits very well with the Mediterranean flavor of Greek sauce.
To prepare this salad, we start by cleaning the 2 peeled avocado fruits and seeds, then the avocado core is cut into slices and put in a bowl in which you have previously squeezed the juice from a lemon.
The salad is washed and cut into pieces, I skipped this step because I used the salad from the bag that was already cut. Put the lettuce leaves in a bowl and sprinkle well with lemon juice and olive oil.
Tomatoes are cut into 1-2 cm pieces, and the onion is cut into thin slices. It's time to make the salad: put the tomatoes and onions in the bowl with the lettuce, together with a handful of pickled black olives. Sprinkle with dried oregano, sea salt, ground pepper, balsamic vinegar and olive oil, then mix the salad well using 2 tablespoons.
Place the salad on a large plate, sprinkle a little more oregano on top and possibly sprinkle with oil and vinegar (more for decoration than for taste).
Greek salad traditional recipe
Greek salad traditional recipe. A summer salad composed of tomatoes, feta cheese, cucumbers, onions, peppers and olives. It is also called horiatiki salad (rustic, peasant) and has its origins in Greece.
Classic Greek salad contains only the elements listed above, all of very good quality: sweet and juicy tomatoes, garden cucumbers, green peppers, red onions.
Of course, the 3 basic elements are not missing: feta cheese, Kalamata olives and extra virgin olive oil. Seasoning is simple, with only salt and a little oregano.
All these traditional ingredients are available to the people of Greece, being produced or grown locally. No story of lettuce leaves in traditional Greek salad. Probably because the Greek peasants did not cultivate it in gardens due to the climatic conditions. Words Laura Laurentiu: & # 8222. It 's a shame to complicate something really beautiful in its simplicity.
This salad has become a country brand, being proudly offered in all their restaurants. Moreover, just like the pizza, lasagna, Beef Bourguignon, Bulgarian salad (Shopska) or paella, and Greek salad has long crossed national borders and has become a world-famous dish. You can order a Greek salad both in Athens and in New York or Paris.
Of course there are small regional variations that accept the use of pickled capers or dressing with wine vinegar or lemon juice. I researched by reading several articles on this topic and I noticed that the presentation of this Greek salad also differs. There is both the whole slice of cheese placed on top of the salad and the one with shredded or diced cheese.
All in all, we have to admit that it is a great summer salad, cheerful, colorful, refreshing, healthy and yet nutritious and very balanced. It can even be a breakfast on hot days.
Because Greek salad can be both a main course and a snack, I will give you the quantities for 2 large portions and 4 small ones.
Greek salad, simple recipe
Greek salad, simple and quick recipe, a salad with tomatoes, peppers, cucumbers, cheese and olives. It is made quickly and is delicious, it is served as an entree or it can be a dinner or breakfast full of vitamins. Step-by-step video recipe.
Greek salad, simple and quick recipe
A salad is welcome anytime, in any season, but in summer, when it's very hot outside and you don't feel like cooking, it's the perfect food & # 128578
I make all kinds of salads, one tastier than the other. They can be served as a base, for a light meal or as an entree.
At festive meals if you prepare a few dishes with various salads, not only will the meal look very good (salads are cheerfully colored), but everything will cost you much less, and guests will be delighted by the abundance of dishes. & # 128578
Greek salad, a simple and quick recipe, is, as its name suggests, a salad of Greek origin. It is found in the menu of any Greek restaurant, it can be served as an entree or as a base, for a light meal.
I always make a generous plate and eat 3-4 people for lunch or dinner. We don't need anything else, it's more than enough. My husband and I eat without bread and we really don't feel the need for bread. This salad is very filling. & # 128578
Specific to this recipe are feta cheese, olives and oregano. I recommend you try other recipes on my blog, some of my favorites are oriental salad and eggplant salad. But, you will find many other recipes, for all tastes and pockets.
1. In a bowl, mix the flour, oregano and yeast.
2. Dry the olives and feta cheese with a kitchen towel. They are added over the flour mixture and incorporated until they are covered with flour.
3. Slowly pour in the water and mix with a spatula until the flour is no longer visible.
4. Cover the bowl with cling film and then with a kitchen towel. The bowl is left in place without drafts for a minimum of 12 hours and a maximum of 18 hours.
5. After the rest period, the dough should be transferred to a larger bowl well greased with oil and lined with flour. Cover again with plastic wrap and kitchen towel and leave to rise again for at least 2 hours.
6. Approximately 30 minutes before baking, preheat the oven to 245 degrees Celsius and place a cast iron pot (suitable for the dough to be baked) or a pot that can be used at high temperatures in the middle of the oven. and let it heat for 30 minutes.
7. Carefully remove the pot from the oven and line it with a baking sheet. The bread dough with olives and feta cheese is transferred to the pot and covered with a lid. Bake the bread for 30 minutes on the middle shelf of the oven.
8. After 30 minutes, remove the lid and bake the bread for another 15 minutes.
9. Remove the bread with olives and feta from the bowl and leave to cool for 30 minutes before cutting.
1. Remove the olive seeds, pressing them one by one with the width of the knife, until the olives fall apart and the seeds come out.
2. Repeat the procedure until you have removed the seeds of all the olives, then chop the black olives with a small knife, as if you were preparing eggplant salad.
3. Add the garlic, oregano, dried tomatoes (add extra flavor to the olive paste), lemon juice, pepper and paprika, if you prefer a slightly spicy taste.
4. Finely chop all the ingredients, and as the black olive paste forms and becomes fine, gradually incorporate the olive oil, until you reach a more airy consistency.
5. Serve black olive paste, or chilled tapenada, on slices of crispy bread, as an appetizer, or use it in your favorite dishes, to add extra flavor to fresh food.
How I settled on salads. I will definitely try this one too. How appetizing it looks.
That's Alexxa, the recipe is very simple, as you can see from the pictures - I probably wouldn't have needed to write it anymore :)
Felis, if you want the Greek salad to look even more appetizing, you should know that you can add a pepper, but I didn't.
God how it looks! right now I landed at your place when I'm not allowed to eat dairy and what else did you put there.
What can it look like. I love this salad
I commented something here and I see that it does not appear. and on my blog I answered your breath and I see that it was not written. whatever. I was looking at this delicious salad.
She, I know that sometimes there are no comments on blogs, but it's just a temporary thing, don't worry. Did the colors of the Greek salad attract your attention? :))
With much appreciation, thank you for the tasty recipes.
As for the Greek salad. I inform you that in Greece you will not find it with Basil in it, but Oregano. Universal plant of Greece. I hope that in this way you can feel the taste of the real Greek salad.
And thank you for your appreciation. I never follow the recipes, I improvise according to what I have around the house and, especially, according to my tastes :) In this case, I couldn't not call this recipe "Greek Salad" since I just "adapted" it a little :))
These imported tomatoes don't really taste good now, in winter. so Greek salad is not guaranteed to be as good as in summer. But, if you feel like it. :)
Hi, Robert. I'll give you some good news: today I found out that this kind of salad has been identified as the best diet for the brain. In fact, all Mediterranean food falls into this category. So I warmly recommend it: it's light, good, efficient. Enjoy. With sympathy, Mariana.
Hi, Mariana. I didn't know, but I like what I hear :) Than to take lecithin, it's like a Greek salad is much better. and it also keeps us hungry: D
It is true what Paula said two years ago. Here in Greece, the traditional spice is oregano that the Greeks put in almost any food. Therefore, any Greek recipe if it does not have oregano is not Greek. And that, I could I say, it's the only thing I don't like here. So I prefer this salad, which we've been eating since I was little without knowing it's Greek, spiced with basil, which is preferably fresh. diet for the brain as someone says earlier is even better. Congratulations on the combination!
Thanks, Carmen! I really like oregano, but not in any recipe. I kept eating this Greek salad recipe with both oregano and basil in restaurants, so I was able to figure out which option I like. After all, I was too little interested in the Greeks doing it only with oregano, I try to publish on the blog primarily tasty recipes, not necessarily authentic (I'm not trying to turn the blog into a kind of dictionary of traditional recipes). Maybe I should have specified in the recipe the fact that I adapted this Greek salad a little and mention oregano. In fact, I think it would be best to add this to the recipe now.
Olives marinated with lemon and oregano
We are often tempted to choose the cheapest olives from the shelf, so do I & # 8230either because most of the time I cook directly with them and I am not interested in eating them as such and in the other order of ideas, clearly for a much lower cost.
With a rich content of vitamins and fatty acids including omega 3, omega 6 and omega 9, olives are the most nutritious fruits that exist.
So most of the time I don't even have a taste to turn my back on, but for a while I started to marinate them and eat them.
As for the daily consumption of olives, specialists say that they strengthen blood vessels, alleviate diseases of aging, strengthen teeth, bones and help regenerate tissues.
Also, the lungs of smokers have been found not to be so affected in exchange for those who do not regularly eat olives.
Stay tuned for the list of ingredients, but also for the simple way of preparation.
For many other fasting recipes, go to the fasting recipes section, click here or on the photo.
You can also follow me on Instagram, click on the photo.
Or on the Facebook page, click on the photo.
- 200 g pitted black olives drained well
- 200 g pitted green olives well drained
- 200 g Kalamata olives
- 1 tablespoon dried oregano
- 1 red hot pepper
- 2 capsicums
- 1 suitable lemon, ideally it would be BIO
- 100 ml extra virgin olive oil
Method of preparation:
Bake the capsicums, peel them and cut them and cut them into slices.
If we use BIO lemon, we wash it and cut it into quarters.
We cut the hot pepper into slices.
Put all the ingredients in a bowl and mix.
Then let them cool for 24-48 hours, stirring a few times.
Their effective marinade and the best taste will have it in 2-3 days. So that's about it for now, I'll let you get to work, not before I wish you good luck and be useful.
Greek pizza (with olives and feta cheese)
I had a packet of feta cheese in the fridge and because I hadn't eaten a Greek pizza in years, I went into the kitchen, prepared the ingredients, kneaded the dough and baked the pizza. This pizza with a thin top is very good! It's a quick and easy recipe, and I don't think the ingredients are missing from anyone's fridge. What should we not miss for this tasty pizza? Black olives, cheese or mozzarella (I used cheese this time, but it comes out just as tasty with mozzarella), red onions, oregano, cherry tomatoes and of course feta cheese.
I make it without tomato sauce, that's how I ate it many years ago in a pizzeria and I really liked it. Don't give up onions! It gives it a wonderful taste, I would say that in this pizza recipe it is one of the main ingredients.
Let's see how we prepare this Greek pizza with a thin top.
Greek Pizza & # 8211 Ingredients (2 pizzas 30 cm Ø)
Pizza dough ingredient
- 400 g flour for dough
- 220 ml of warm water
- 10 g fresh yeast / 4 g dry yeast
- 1/4 teaspoon sugar
- 10 g of salt
Greek pizza topping ingredients (for 2 pizzas)
- 150 g feta cheese
- 200 g cheese / mozzarella
- 20 seedless black olives
- 1 medium red onion
- 1 teaspoon oregano
- 10-12 cherry tomatoes
- 4 teaspoons olive oil
Preparation of Greek pizza dough
- Put the flour in the bowl of the robot, add the dry yeast and sugar and mix. Gradually add warm water (the water should be slightly warm, not hot) and knead until the dough acquires a little consistency, then add salt and knead until the dough becomes elastic.
If you use fresh yeast, rub it with sugar and then mix it with warm water. Gradually pour the water over the flour, and when the dough becomes a little thick, add salt.