The main ingredient in choriatica salad is feta, a traditional Greek cheese made from sheep’s or goat’s milk. In consistency, it resembles dense cottage cheese, and in taste it has a pleasant, unobtrusive sourness. Unlike salty and sharp feta cheese, which in this salad is often replaced by feta by other Europeans, it does not overwhelm the taste of fresh vegetables, olives and olive oil.

Ingredients

• Tomatoes – 2 pieces
• Green pepper – 1 piece
• Olives – 10 pieces
• Cucumbers – 2 pieces
• Dried oregano – 1 teaspoon
• Feta cheese – 300 g
• Olive oil – 5 ml
• Salt – on the tip of a knife
• Red onion – 1 head

Cooking instructions

• Thoroughly peel the cucumbers and cut into large semicircular slices. Place in a deep salad bowl or wide bowl for easy mixing.
• Cut the tomatoes into large slices. Add to a salad bowl with cucumbers and stir. It is best to stir the Greek salad with your hands, adding a little olive oil at each stage.
• Remove seeds and membranes from sweet green peppers and cut into large cubes. Add to salad bowl. Stir in with other vegetables.
• Cut the red onion into thin half rings, and then divide into thin petals by hand. Transfer to the rest of the vegetables, mix everything again.
• Add pitted olives to the salad bowl (you can buy pitted olives, or you can peel them yourself by crushing each olive with the flat side of a knife and taking out the pit).
• Cut the firm feta with a sharp knife into rectangular slices 1 cm thick. To prevent the cheese from sticking to the blade, the knife can be dipped in warm water.
• Stir the vegetables in a salad bowl again and place on plates. Put 2 slices of feta on top of each serving. Drizzle generously with olive oil.
• Lightly salt the salad and sprinkle with dried oregano. Sprinkle with olive oil again on top and serve immediately, until the vegetables are juiced.