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Greek salad with mayonnaise

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1328
Kitchen Greek
Calorie content 121.5 kcal
Portions 4 port.
Cooking time 20 minutes.
Proteins * 4.2 gr.
Fats * 9.8 g
Carbohydrates* 4.3 gr.
* per 100 gr. product
Greek salad with mayonnaise
Content

Olive oil is commonly used as a base dressing for Greek salad. However, if you want a different taste or you just don't have oil at hand, you can successfully use mayonnaise. Instead of onions, use feathers to soften the taste. The salad takes on a slightly different shade - we experiment and try.

Ingredients

Cooking process

step 1 out of 6
We wash and dry the tomatoes. Cut large tomatoes into cubes. If we use a cherry variety, then it is enough to cut them in half. If a lot of juice comes out during slicing, it is better to drain it.
step 2 out of 6
We wash and dry the cucumbers. It is better to cut off the ends to avoid possible bitterness. Cut the cucumbers into large cubes, in proportion to the tomatoes.
step 3 out of 6
We wash and dry the bell pepper, remove the stalk and seeds. Cut the pulp into strips or small pieces.
step 4 out of 6
We open the jar of olives, put the olives in a colander and let the liquid drain completely.
step 5 out of 6
Cut the feta cheese into large cubes.
step 6 out of 6
Put chopped tomatoes, cucumber cubes, bell peppers, olives and feta cheese in a salad bowl. We spread the mayonnaise, add salt and black pepper to taste. Gently stir the salad with a spoon so as not to crush the tender pieces of feta. Wash the green onion feathers, dry and chop finely. We do the same with parsley. Sprinkle the prepared salad with herbs and serve. It is recommended to eat it immediately after cooking, before the vegetables begin to exude a lot of juice.

Bon Appetit!

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