недеља, 15. јануар 2017.

Grčka salata*Greek Salad



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 Već je mnogima od vas poznata stvar. Posle obilnih prazničnih trpeza salate dodju kao pravi spas. Tako i kod nas. Ovu salatu često pravimo ili ovako na klasićan način ili malo izmenjenu ali uvek rado vidjenu na stolu. Uz malo svežeg krckavog hleba ( onog koji može da se namoči u sos na dnu činije), pravo uživanje!

Sastojci


200 g zrelih čeri  paradajza
1 paradajz srednje veličine
1 mesnati paradajz
1 crveni luk, oljušten
1 krastavac
1 zelena paprika
mali rukohvat sveže mirodjije
mali rukohvat nane
10tak crnih ili zelenih maslina, isečenih
1 Kašika crvenog vinskog sirćeta
3 Kašike kvaitetnog grčkog ekstra devičanskog maslinovog ulja
so, po ukusu
200 g feta sira
1 kašičica svežeg ili suvog origana


Priprema

Isečemo  paradajz i stavimo u činiju. Oljuštimo krastavac i isečemo na krugove. Očistimo ppariku i isečemo na režnjeve. Luk oljuštimo i isečemo na veoma tanke listove.

Usitnimo mirodjiju i nanu i uspemo u činiju. Na to dodamo masline koje prvo blago zgnječimo preko ostalog povrća.

Dodamo so, ulje i sirće i rukama izmešamo.
Sipamo izmrvljenu fetu.

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Greek Salad




I am sure many of you feel the same. After tons of foods that we or family or friends prepared during the festive season, this kind of salads accompanied by fresh crusty bread( one that you can dip in salad dressing, save us!
We often make Greek salad, sometimes traditional way like here and sometimes with the twist.


Ingredients


  • 1 medium ripe tomato
  • 200 g ripe cherry tomatoes
  • 1 beef tomato
  • 1 medium red onion , peeled
  • 1 cucumber
  • 1 green pepper
  • 1 handful fresh dill
  • 1 handful fresh mint leaves
  • 1 large handful green or black olives , stoned
  • sea salt
  • 1 tablespoon red wine vinegar
  • 3 tablespoons good-quality Greek extra virgin olive oil
  • 200 g block feta cheese
  • 1 teaspoon dried or fresh oregano 


Create


  1. Cut your medium tomato into wedges, halve the cherry tomatoes and slice the beef tomato into large rounds. Put all the tomatoes into a large salad bowl. Slice the onion very finely so it’s wafer thin and add to the tomatoes. Peel the cucumber, then cut it into thick slices. Deseed your pepper, slice it into rings and add them to the salad along with the cucumber.
  2. Roughly chop the dill and most of the mint leaves, reserving the smaller ones for garnish. Add the chopped herbs to the bowl of salad, then squeeze your handful of olives over so they season the vegetables, then drop them in
  3. Add a pinch of salt, the vinegar and the extra virgin olive oil. Quickly toss everything together with your hands. The minute all those flavors start working with the veg is when the magic starts to happen. Have a taste, and adjust the flavors if need be.
  4. To serve, pop crumbled feta right on the top of the salad. Sprinkle the oregano over the top along with the reserved mint leaves, drizzle with extra virgin olive oil and take it straight to the table. 


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