Greek salad with fetax cheese

Recipe 1, classic: Greek salad with fetax

An ideal option for a quick, but restaurant-style dish in its presentation and taste is Greek salad. The recipe for a classic Greek salad with fetaxa is inexpensive to prepare and amazingly tasty.

Fetax cheese – 100 g
Fresh tomato – 3 pcs.
Fresh cucumber – 1 pc.
Lettuce leaves – 100 g
Sweet red pepper – 1 pc.
Black olives – 50 g
Green olives – 50 g
Onion – 1 pc.

Olive oil – ½ cup
Oregano or Italian dry herbs – ½ tsp.
Lemon juice – 2 tbsp.
Salt, pepper - to taste

Tear the lettuce leaves into the salad bowl with your hands. A knife will oxidize them and make them limp, so it’s better to chop them this way. As salad leaves, you can take lollo rossa lettuce, lettuce, and even Chinese cabbage leaves.

Cut the vegetables into cubes - bell peppers, cucumbers and tomatoes. Try to make large cuts, otherwise the juice will quickly leak out of the vegetables and the Greek salad will look stale. Don't salt the salad!

Make Greek salad dressing. The classic recipe with fetax is usually seasoned with a mixture of olive oil and lemon juice. Add herbs and spices to them to taste.

If your fetaxa has been left open in the refrigerator for a long time and has become dry, it can be resuscitated. To do this, pour kefir into the cheese at the rate of ½ cup of kefir per 100 g of fetax, leave for 20 minutes and then drain the kefir. Cut the cheese into cubes and the onion into thin half rings. Mix with vegetables.

Take a serving plate. Place the salad on it, place a few black and green olives on top and pour 2-3 tablespoons of dressing on top.

Option with Chinese cabbage

Many people like this unusual recipe for a classic Greek salad with fetax and Chinese cabbage; you just have to try it. Beijing is juicy and crispy, goes well with other vegetables, so the snack turns out tasty and appetizing.

To prepare this salad you need:

Fetax cheese – 300 grams (two packages);
small Chinese (Beijing) cabbage;
three bell peppers (you can take different colors to make the salad bright and appetizing);
half a jar of oil and olives, pitted;
tomatoes, fresh cucumbers - three pieces each;
a bunch of parsley;
lettuce - one bunch;
lemon juice - half the fruit;
red salad onion.

Stage 1. Cut cheese and vegetables, except tomatoes and Chinese cabbage, into small pieces, preferably the same size;

Step 2: Finely chop the Chinese cabbage. Mash until soft, with salt and a pinch of sugar.

Stage 3. Tear lettuce leaves with your hands;

Stage 4. Cut the tomatoes into slices. If you are using cherry tomatoes, simply cut them in half;

Stage 5. Cut the olives into two parts (you don’t have to cut them, but add them whole);

Step 6. Prepare the dressing: mix three tablespoons of olive oil with a pinch of pepper, salt and lemon juice (for a piquant and spicy taste, you can add a clove of garlic, passed through a press, to the oil);

Stage 6. Place all prepared salad components in a large salad bowl. Drizzle with dressing;

Stage 7. Stir and sprinkle with chopped dill;

Stage 8. Serve immediately so that the vegetables do not have time to release their juice.

Recipe 2: Greek salad with olives and Fetaxa cheese

fresh tomatoes - 1 pc.
bell pepper - 1 piece
fresh cucumber – 1 pc.
onion - 1 piece
green salad - 1 bunch
olives - 20 pcs.
Fetax cheese – 70 gr
lemon - 1 pc.
olive oil - 3 tbsp.
oregano
salt
ground red pepper

Peel the red onion and cut into half rings. If desired, you can pour boiling water over the onion for a few minutes if it is hard or bitter.

Wash the tomato, cut into large cubes.

Wash the cucumber, if necessary, remove the skin; if it is bitter or rough, cut into large pieces.

Wash the red pepper and cut into large pieces.

Place red onion, tomato, cucumber and red pepper in a bowl.

Drizzle olive oil over the vegetables and sprinkle with lemon juice, sprinkle with salt, pepper and oregano to taste, mix well.

Wash the lettuce, dry it, and place it on a plate. Place vegetables on top.

Cut Fetax cheese into large cubes and place on vegetables.

Place olives on top of vegetables. Season with salt and pepper again to taste.

Greek salad with Fetaxa cheese is ready! Please yourself and your loved ones with excellent taste. Bon appetit!

Salads with Fetax cheese. Recipes

If you are used to taking care of your health, then your menu should definitely include a variety of salads.

Naturally, we are not talking about puff salads, where all layers are generously coated with mayonnaise. Such salads can hardly be classified as healthy.

For a healthy diet and nutrition, vegetable salads are recommended, possibly with the addition of cheese. Fetax cheese is perfect as one of the ingredients.

Delicate Fetaxa cheese made from goat or sheep milk goes well with fresh or baked vegetables, poultry and other products, which is why salads with Fetaxa cheese are often prepared. Such salads are both light and satisfying and can serve as a holiday snack or a full lunch.

Greek salad with Fetaxa cheese

Ingredients:

Chinese cabbage - 1 pc.,
green salad - 1 bunch,
tomatoes - pcs.,
onion - 1 head,
pitted olives - 1 jar,
1 can pitted olives
Fetax cheese - 400 g,
parsley - 1 bunch,
salt to taste,
red bell pepper - 2 pcs.,
ground black pepper to taste,
olive oil to taste
lemon - ½ pc.

How to prepare Greek salad with Fetax cheese:

Take a large salad bowl (to make it easier to mix all the ingredients).

Cut the Chinese cabbage leaves into large squares, approximately 3x3 cm.

Coarsely chop the green salad and parsley leaves.

Cut onions into half rings.

Cut the bell pepper into squares approximately 2x2 cm. (To make the salad look brighter, you can take bell peppers of different colors - red, orange, green).

Cut the tomatoes in half and cut into large slices. (You can take cherry tomatoes and cut them into halves).

Cut fetax cheese into medium cubes.

Add olives and olives to the salad bowl.

Salt and pepper the salad to taste.

Drizzle with juice from half a lemon and olive oil.

Gently mix all ingredients using two spatulas.

Salad with Fetax cheese and eggplants

Ingredients:

eggplant – 3 pcs.;
fetax – 400 g;
green salad leaves – 100 g;
olive oil - 150 g;
pine nuts – 100 g;
cherry tomatoes – 100 g;
salt pepper.

How to prepare a salad with Fetax cheese and eggplants:

Wash the eggplants and cut them lengthwise into plates, and then cut the resulting pieces in half again.

Sprinkle them with a little salt and let them sit for 25 minutes to release the bitterness. Grease an oven tray with olive oil and bake the eggplants until golden brown.

Cut the tomatoes in half. Roast the nuts in a dry frying pan. Cut fetax cheese into cubes.

Combine all ingredients, pepper to taste, pour a little olive oil, mix.

Place on lettuce leaves and serve.

Salad with Fetax cheese and chicken breast

Ingredients:

1 boiled chicken breast
1 cucumber
1 tomato
lettuce leaves
1 sweet pepper
200 g fetax cheese
10 pieces. pitted olives
pack of white crackers
salt and ground black pepper to taste
bunch of dill and parsley

For salad dressing:

juice of half a lemon
3 tbsp. spoons of olive oil
3 tbsp. spoons of sesame oil
2 tbsp. spoons of balsamic vinegar

How to prepare a salad with Fetax cheese and chicken breast:

Line a dish with washed and dried lettuce leaves. In a separate bowl, combine sliced tomatoes, cucumbers and bell peppers. Add diced chicken breast, fetax cheese and croutons. Cut the olives in half, chop the greens and add to the salad.

Next, prepare the dressing: mix lemon juice, olive oil, sesame oil, and balsamic vinegar. Season the salad with the resulting mixture, adding salt to taste. Stir and place on lettuce leaves.

Previous article: Arla Apetina cheese Next article: Tilsiter cheese - composition, calorie content, taste

Recipe 3: Greek salad with cherry tomatoes (with photo)

Fetax cheese – 200 g
Cherry tomatoes – 300 g
Sweet pepper (red, yellow) – 3 pcs.
Onion – 1 small onion
Pitted olives
Lettuce leaves
For refueling:
Olive oil – 5 tbsp. spoons
Lemon juice – 2 tbsp. spoons
Basil (fresh or dry) – 1 teaspoon
Salt, ground black pepper - to taste

Peel the pepper from partitions and seeds, cut into strips.

Wash the cherry tomatoes, dry them, cut them into halves.

Peel the onion and cut into half rings.

Combine peppers, tomatoes, chopped onions, sprinkle with salt, mix.

For dressing, mix oil, lemon juice and basil.

Wash the lettuce leaves, dry and cut.

Cut the fetax into cubes.

Place the salad on lettuce leaves, top with fetax, olives, and sprinkle with pepper. Greek salad with fetax is ready. Bon appetit.

Recipe 4: Greek salad with Chinese cabbage and fetaxa

Fetax cheese or salted feta cheese – 150 grams,
tomatoes – 200 grams,
sweet pepper, red – 1 pc.,
large fresh cucumber – 1 pc.,
onion – 1 pc.,
black olives – 150 grams,
Chinese cabbage – 200 grams,
real olive oil – 3-4 tables. l.

I shred the Chinese cabbage into thin strips, using the white part minimally, as it is a bit thick and not so tender. I use the green part, which is best suited for this salad.

I cut the tomatoes, which I washed and dried, into medium-sized slices, since my tomatoes themselves are small. If the tomatoes are large, then it would be more advisable to cut them not so large, for example, into cubes.

I get to work on the rest of the products, there will be no problems with them: I chop a fresh cucumber into slices, chop an onion into thin half-rings, cut washed red and sweet peppers into squares (removing the seeds and tail), cut the olive into halves lengthwise.

I put all the ingredients in a bowl and add coarsely diced feta to them.

In the salad I use real olive oil, preferably unrefined and cold-pressed.

I lightly mix the Greek salad with Chinese cabbage so that each vegetable gets oil, transfer it to the bowl in which I will serve it. It will be convenient to serve this salad in portions to each guest.

Immediately after cutting, after pouring oil, I serve the salad to the table.

Recipe 5, simple: salad with red onion and fetaxa

tomatoes 6 pcs.
red onion 1 pc.
cucumbers 3 pcs.
salt, pepper to taste
fetax packaging
olive oil for dressing
greens (we have parsley, you can also use dill and cilantro)
balsamic cream for dressing

Cut the tomato into pieces. Drain off excess liquid so that there is not too much water in the salad.

Cut the cucumber into pieces.

Mix tomatoes and cucumbers.

Peel the red onion and cut it.

Add to the vegetables in a salad bowl.

We cut the greens and put them in the salad.

Cut the fetax into pieces.

Add fetax to the salad. You can also put olives in the salad, but there are those among us who don’t like them, so we do without this ingredient.

Now it’s time for the Greek salad dressing. Add olive oil.

And balsamic cream (Italian sauce, which is boiled balsamic vinegar with and without various additives).

Add spices (we used salt and a mixture of peppers).

Serve the chilled salad with the meat and enjoy the wonderful combination of flavors!

History of Greek Salad Recipes

Housewives all over the world come up with a delicious Greek salad recipe with fetax or any other light cheese, as well as various variations on the theme of this spicy and simple dish. The “village” salad has long conquered the hearts of the whole world, and has gone beyond the borders of Greece, but its history remains unchanged, and before preparing the dish, it is worth plunging a little into this sweet world of olives ripening in the sun, ripe vegetables and the freshest salad.

So, it all started in 1825, this date can be considered the birthday of the Greek salad, in the form we are used to seeing it today. The thing is that tomatoes in Greece were not considered edible until the 18th century. They served as decoration for the monasteries and cottages of famous Greeks, until they began to be considered an exotic and unique vegetable that only rich people could afford. Then, the peasants tamed this strange plant and began to grow it on their plots of land. Village or Greek salad began to be prepared with cucumbers, tomatoes, olives, feta cheese, and red onions. This original recipe for this dish has survived to this day, and is prepared all over the world, offering their own interesting additives, dressings and seasonings.

Recipe 6: vegetable Greek salad (with photos step by step)

Tomatoes - 250 gr.;
Bell pepper - 150 gr.;
Cucumbers - 200 gr.;
Onions - 70 gr.;
Fetax cheese - 100 gr.;
Pitted olives - 50 g;
Olive oil - 3 tbsp;
Lemon juice - 1 tbsp.

Cut the tomatoes into cubes.

Cut the onion into half rings.

Mix olive oil and lemon juice.

Cut the cheese into cubes.

Combine the ingredients and season. Place cheese on top of salad. Because The cheese is salty, we don’t add salt to the salad.

Decorate the salad with olives. Bon appetit!

Homemade classic recipe for Greek salad with chicken and croutons

Greek salad is a fairly well-known dish that has been prepared in different ways for a long time. At the same time, a slight deviation from the original recipe does not in any way impair the taste of the snack.

We will need:

chicken breast - 130 g;
half an onion;
4-5 slices of bread;
1 bell pepper;
a couple of cucumbers;
virgin olives - 70 g;
5-6 lettuce leaves;
3 tbsp. l. olive oil;
feta or cheese - 100 g;
tomatoes - 2 pcs.;
vegetable oil for frying;
spices to taste.

On a note! Are you on a diet? Skip the frying steps. Leave the chicken boiled and dry the croutons in the oven.

Technology step by step:

Boil the breast (you can replace it with a leg) until cooked. Then divide into arbitrary cubes and fry in vegetable oil.
Take bread pieces and cut off the crusts. Cut the crumb into cubes.
Bake in the oven for 10 minutes or lightly fry in a frying pan.
Wash the green lettuce leaves and dry them. Then we tear it into small pieces and place it on the bottom of a flat plate.
Next, we collect the remaining ingredients into one dish. Place randomly chopped tomatoes on lettuce leaves. Chop the cucumber using a convenient method and place it on top of the tomatoes.
We clean the pepper from seeds and stalks, cut it into the preferred pieces and send it to a common salad bowl. Then finely chop the onion and sprinkle a layer of bell pepper.
Add some salt to the laid out vegetables. Then we send in the chicken pieces. Throw olives on top.
Next, cut the feta into small cubes and place it on top of the chicken and olives. Sprinkle the dish with crackers, pour oil, sprinkle with Provençal herbs (optional).

Greek salad is ready to serve.

Recipe 7: salad with olives and Greek cheese

Tomatoes – 3 pcs.
Cucumber – 2-3 pcs.
Fetax cheese – 250 g
Pitted olives – 1 jar
Onion (sweet) – 0.5-1 pcs.
Olive oil (or sunflower) – 2 tbsp.
Lemon juice or apple cider vinegar – 2 tbsp.
Oregano, ground pepper - to taste

All ingredients need to be cut into large pieces, since initially it was a simple village salad and the vegetables were cut into large cubes, and the cheese was put in as a whole block, because it crumbles easily and everyone mashed it themselves with a spoon.

Chop the tomatoes. By the way, there should be no bitterness in the salad and all vegetables should be sweet, even onions.

Cut the cucumbers into cubes or slices. If they are not young, be sure to clean them of seeds and, especially, of the bitter peel.

Then chop the onion.

The cheese should also be cut into large cubes.

We do not mix all the ingredients, but simply put them in a salad bowl in the order in which we chopped them.

Place olives on top.

Now let's prepare the dressing. In a glass, mix olive oil, vinegar or lemon juice, oregano and ground black pepper. Pour it over the top of the salad. There is no need to add salt, as fetaxa is very salty.