Greek Salad
This Greek Salad is packed with fresh flavors and is ready in just 10 minutes! A few simple ingredients combined together to make a salad perfect for summer.
This Greek Salad is packed with fresh flavors and is ready in just 10 minutes! A few simple ingredients combined together to make a salad perfect for summer.
- Carbohydrate 7.52961666680482 g
- Cholesterol 0 mg
- Fat 8.88325000002198 g
- Fiber 2.379333292735 g
- Protein 0.905666666690253 g
- Saturated Fat 1.2309480000057 g
- Serving Size 1 1 -4 serving (181g)
- Sodium 1.79366666669883 mg
- Sugar 5.15028337406982 g
- Trans Fat 0.365844666670292 g
- Calories 100 calories
Step-by-step
- In a mixing bowl whisk together the olive oil and oregano.
- Add the cherry tomatoes, cucumbers, red onion and olives and toss so that the dressing coats the salad evenly.
- Top with chunks of feta cheese and sprinkle with more oregano if desired.
Are the vegetables cut to uniform sizes that will hold up against heavy cheese chunks? Achieving balance in raw vegetable dishes requires understanding how surface area interacts with dressings. When cherry tomatoes are halved and cucumbers are sliced into thick wedges, they release moisture at a manageable rate without flooding the bowl. Slicing red onions thinly removes their aggressive sulfur compounds, especially if soaked in cold water for ten minutes before draining and adding to the mix.
The Role of Acid and Fat in Emulsification
Whisking extra virgin olive oil and dried oregano directly in the mixing bowl before adding produce creates a primitive emulsion that clings to every surface. High-quality olive oil possesses a peppery finish that cuts through the rich salinity of the feta cheese. Dried oregano benefits from direct contact with the oil phase, which blooms the fat-soluble aromatic compounds more effectively than simply sprinkling the herb on top at the end. Toss the tomatoes, cucumbers, red onions, and pitted black olives thoroughly so the oil seals the cut edges and prevents premature cellular breakdown.
Texture and Integrity of the Cheese
Feta cheese should be cut into robust chunks rather than crumbled into fine dust to maintain textural contrast against the crisp vegetables. Genuine sheep or goat milk feta provides a crumbly yet creamy bite with a sharp tang that demands no additional salt in the dressing. Gently lay these cheese pieces on top of the dressed vegetables without heavy stirring to preserve distinct visual layers and prevent the salad from turning murky. Serve immediately at room temperature to experience the full aromatic profile of the olive oil and herbs.
