Greek Salad

About Greek Salad

Ingredients

• Medium tomato, seeded and cut into big pieces 1
• Lettuce leaves, cut into small pieces a few
• Medium green capsicum, cut into square pieces 1
• Medium cucumber, cut into square pieces 1
• Medium onion, cut into square pieces 1
• Green or black olives, halved ½ cup
• Cottage cheese (paneer), soaked in 6. ½ cup vinegar for 3 to 4 hours 100 gms
• Carom seeds (ajwain) ¼ tsp
• Garlic cloves, finely chopped 2
• Mustard paste 1 tbsp
• Black pepper powder ¼ tsp
• White vinegar / lemon juice 2 tsps
• Salt to taste
• Olive oil 8 tsps

How to Make Greek Salad (Stepwise Photos)

Method

1. To make the dressing take carom seeds, garlic cloves, mustard, black pepper, white vinegar/ lemon juice and salt in a bowl.
2. Add olive oil and whisk till the mixture becomes creamy. The proportion of vinegar and oil should always be 1:4 so that it does not become to sour.
3. Take tomato, lettuce, capsicum, cucumber, onion and olives in a mixing bowl and mix.
4. Drain vinegar through a strainer and wash cottage cheese with drinking water. Crumble cottage cheese and add to the salad and mix well.
5. Pour the dressing over the salad and toss. Transfer into a serving bowl.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps