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 :-)"
photo by a user photo by a user
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  • 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.

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36 y.o., I live in Stockholm, Sweden, with my partner, and our wonderful little son, Benny, born in December 2003. I am known for being a very bad cook, but I learn every day how not to make expensive mistakes :). I live in a wonderful forest area 10 minutes away from Stockholm center, and 5 minutes away from the sea, close to the Stockholms archipelago of islands. I walk around a lot, I visit some of the islands in the summer, and in the winter I study and take walks in the snow. The picture I added shows a picnic in the Stockholm archipelago with my former working collegues and dear friends, and gives an idea about how the archipelago looked like last summer. I´m the lady in flowered skirt and red shawl. I was pregnant with Benny and we had a wonderful time.
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