Greek salad

Diet: Vegetarian
Season: All year round
Technique: No cooking
Type of dish: First courses and starters
Price: € € €
Difficulty: Easy
Preparation in advance

Ingredients
• 4 tomatoes
• ½ red onion
• 10 black kalamata olives
• 2 cucumbers
• Feta cheese
• Pinch of fresh oregano
• 1 clove of garlic
• 60 milliliters of olive oil
• 30 milliliters of lemon juice
• Pepper
• Salt
• FOR THE SEED PATE
• 200 grams of pumpkin seeds previously soaked in water for 4 hours
• 50 grams of capers

1. Prepare the tomatoes
Wash them and dry them well with absorbent paper. Remove the stems and cut them into cubes. To do this, first cut them in half, then make 2 or 3 slices from each half (depending on the size of the tomatoes) and then cut into cubes.

2. Cut the cucumber and feta
Wash the cucumber and peel it. Cut it in half lengthwise and remove the seeds. To do this, use a teaspoon to remove the central area, where the seeds are. Then, cut the pulp into slices. Cut the feta cheese into cubes.

3. Prepare the dressing
Finely chop the fresh oregano, previously washed. Peel the garlic and chop it very finely. Mix these ingredients and season with the oil, lemon juice, pepper and salt. Mix with a hand whisk.

4. Prepare the pâté
Strain and wash the pumpkin seeds that you had soaked. Blend them with the capers until you achieve a creamy consistency. If it is too thick, you can add a little water and blend again.

5. Plate and serve
Serve the salad in individual bowls and add a scoop of pâté to accompany it.

The best ingredients for your Greek salad:

• Tomatoes: you can use any variety, but for a salad, the best are ox heart, pink tomatoes, raf or kumato.
• Cucumber: when you go to buy it, choose one with a deep green skin and no yellow spots. Of course, it has to be firm and smooth, without any soft parts.
• Kalamata olives: these are black, fleshy olives with Protected Designation of Origin, originally from Greece, large in size and highly appreciated in cooking. If you can't find them, you can replace them with black olives from Aragon.
• Red onion: in summer it is usually a little softer than the rest of the year. You can replace it with white onion, but you will lose color in the dish.