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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 4 |
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Veeeery tasty salad that I invented myself in one of my few cooking creative moments. We love it at home with homemade pita bread and I use to make it for our guests in the summer. They always get second servings. My suggestion: use a very small garlic clove :-) Ingredients:
200 g feta cheese |
1 clove garlic |
1 teaspoon dried oregano |
1/2 teaspoon dried basil |
1 pinch white pepper |
2 tablespoons vinegar |
3 1/2 tablespoons olive oil |
4 ripe tomatoes (tennis ball size) |
15 -20 black olives |
1 romaine lettuce |
some fresh parsley leaves |
salt |
Directions:
1. Cut the Feta cheese block in cubes, about 2x2 cmm (little bit less than 1x1 inch) and put it in a little bowl (something like a breakfast bowl).
2. Press the garlic clove with a garlic press over the cheese (or cut in veeery small bits).
3. Pour in the oregano, basil and pepper and mix well.
4. The cheese should end up coated in herbs and garlic.
5. pour 1 and 1/2 tablespoons of vinegar and all the olive oil over the cheese, and mix carefully to avoid the cheese to crumble.
6. Let stand about 2 hours, mixing every 30 minutes for the olive oil to coat the cheese.
7. Wash the tomatoes, the lettuce and the persil and cut the tomatoes in 8 bits and the lettuce leaves in stripes about 2 inches wide.
8. In a salad bowl, mix tomatoes and lettuce with salt (not too much: the cheese is quite salty) and 1/2 tablespoon vinegar, and add black olives.
9. Add the cheese mix, drained, and decorate with parsley leaves.
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