Homemade greek salad

The main difference between the Greek salad and its analogues is that the vegetables are cut very large for it - so much so that it is more correct to say they are not “cut”, but “chopped”. And we will begin the process of “cutting” with cucumbers - as with vegetables, less inclined than others to part with the internal supply of moisture.

Then cut the red onion into rings or half rings.

Chop the pepper into large chunks.

Let's prepare the tomatoes, carefully wielding a sharp knife, so as not to crush the juicy fruits and squeeze the juice out of them.

We tear the lettuce with our hands - from contact with the blade of the knife, the tender leaves will darken and lose their fresh appearance.

It's time for the feta cheese. We will cut it into cubes with the greatest precautions - about a centimeter by a centimeter. If you act carelessly, the tender pulp can turn into cheese gruel.

We put the vegetables in a salad bowl, add salt and pepper, olive oil and gently mix the contents.

And only after that we supplement the salad with final elements - olives and cheese cubes. Add oregano and lettuce if desired.

If you are serving the Greek salad in batches, do the same by adding the olives and cheese after you have laid out the tossed vegetables. Otherwise, the cheese will be pretty wrinkled and crumbled, giving the salad an unattractive color.
Enjoy your meal!