Classic Greek salad recipe from a Barnaul local

This refreshing salad captivates with its simplicity and bright flavor. Its secret lies in the combination of fresh vegetables and tender fetaxa cheese. The dish not only pleases the eye and satisfies hunger, but also has moderate calorie content, making it an excellent choice for those watching their diet. Anna Patylitsyna from Barnaul shared her tried-and-true recipe.

Here is the exact list of ingredients:

2–3 ripe tomatoes

1–2 fresh cucumbers

1 bell pepper

1 medium onion

100–150 g pitted olives

150–200 g fetaxa cheese

3–4 tablespoons olive oil

Salt and freshly ground black pepper — to taste

Preparation:

It all starts with preparing the vegetables: they need to be thoroughly washed. Cut the tomatoes and cucumbers into small cubes. Slice the bell pepper into thin strips, and the onion into elegant half-rings. If the olives are whole, they can be cut in half or into quarters. Also cut the fetaxa cheese into cubes, proportionate to the vegetables.

Now place all the prepared ingredients into a deep bowl: vegetables, olives, and cheese. Gently mix them together. Then add olive oil, salt, and pepper. For a tangy twist, you can add a squeeze of lemon juice or a dash of wine vinegar.

An important nuance that makes this salad truly special: let it rest for at least 15 minutes before serving. During this time, all the components will exchange flavors and aromas, and the vegetables will release some juice, making the salad even juicier and more intense. This salad with fetaxa is a true classic of Greek cuisine that never goes out of style.