black olives

A simple salad that began to spread in the 1960s and eventually became known as the Greek salad. Indeed, this salad fits a sunny Greek summer with all its components. In 1995, when I was at the summer school of molecular biology on the island of Speces, this salad was served as a side course for all three meals. Our group even wanted to design a T-shirt with the slogan: “I love Greek salad, but only in Greece”. In any case, I like this salad and I have done it over the years using the same principle as the chefs of the course did in Greece.

Greek salad is a combination of fresh tomatoes, cucumbers, onions, and green peppers, to which black olives are added, seasoned with salt and pepper, and a piece of feta cheese is placed over all the components, shaken over the dried red and generously added the olive oil.

If the weather in Estonia gets warm, this salad suits well as a side dish for garden dinners.

Preparation time: 15-20 minutes
Level: very easy
Serves: for four

Ingredients:
200 g cherry tomatoes or just a good ripe tomato
Half a long cucumber, partly peeled in stripes
1 green pepper, sliced
1 medium red onion thinly sliced
A handful of black olives
A decent slice of feta cheese
Salt and freshly ground black pepper for seasoning
Shake over dried Oregano
A couple or three tablespoons of extra virgin olive oil

Preparation:
1. Cut the tomatoes into pieces that suit to you
2. Peel a cucumber. I peeled the cucumber into a “stripe.” Part of the peel remained on the cucumber
3. Cut the peppers into sectors and slice
4. Cut the red onion in half and slice firmly
5. Mix the components on a plate
6. Add a handful of black olives, season with salt and pepper
7. Cut a good piece of feta cheese and place on the salad mixture
8. Pour over the delicious olive oil
9. Shake on fresh oregano
Serve immediately.
Ready !!