MARINATED FETA SALAD
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 :-)
Provided by teresaspindel
Categories Greek
Time 2h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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).
- Press the garlic clove with a garlic press over the cheese (or cut in veeery small bits).
- Pour in the oregano, basil and pepper and mix well.
- The cheese should end up coated in herbs and garlic.
- 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.
- Let stand about 2 hours, mixing every 30 minutes for the olive oil to coat the cheese.
- 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.
- 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.
- Add the cheese mix, drained, and decorate with parsley leaves.
Nutrition Facts : Calories 331, Fat 25.4, SaturatedFat 9.5, Cholesterol 44.5, Sodium 732.1, Carbohydrate 18, Fiber 8.3, Sugar 8.8, Protein 12
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