Greek salad with shrimps: recipe

Cooking is rightly considered a typearts. After all, there is not only a place for creativity and experiments, but also an opportunity to reflect certain cultural traditions and national characteristics. Nevertheless, many and many national dishes eventually become real cosmopolitans. Going beyond the borders of their home country, these dishes are gaining popularity around the world, while retaining the original name and national flavor. For example, a Greek salad. In each separate region of Greece it is done in its own way. Therefore, there is a Greek salad with shrimps, with chicken, with tuna, with pasta, with mint, with spinach. At the same time, the main ingredients of the dish remain unchanged, and any recipe for a Greek salad necessarily includes fresh tomatoes, cucumbers and soft sheep cheese or brynza. Different can be a dressing for Greek salad, but its taste will always be recognized. Let's try to cook one of the variants of such an interesting salad, and at the same time we will learn more about this dish. So, a little history of Greek salad and a recipe for its preparation with shrimps.

A bit of history

In general, the fact that the recipe for Greek saladexists in a variety of options, there is nothing surprising. After all, in Greece itself, this dish is called a village salad - Horiatica. And in different parts of this country it is cooked to your taste. And although there are a lot of variants of this dish, the Greek salad is a kind of a visiting card of the Mediterranean cuisine. There is no reliable information about the history of this dish. But there are some versions. The first thing that comes to mind is the natural origin of the recipe. A nutritious and healthy dish from the products at hand appeared as if by itself. After all, what has always been on the rustic table of the Mediterranean? Fresh vegetables and cheese. On the basis of these products, a recipe for the famous Greek salad arose. However, tomatoes in Greece appeared only in the early nineteenth century. Therefore, the time of the recipe's appearance can be dated exactly by this period. But! At that time, tomatoes ate like apples, biting them, and not slicing. And in connection with this fact, the history of Greek salad can be "rejuvenated" for a whole hundred years - before the emigration of Greek residents to America, that is, until the beginning of the twentieth century. But there is another version of the origin of the salad - the beginning of mass tourism in Greece. It was in the middle of the twentieth century that this country began to arouse the interest of foreign tourists, in connection with which a salad appeared, which the Greeks themselves describe as "the whole of Greece in one dish." But since Greece is very different, the salad recipes also turned out to be different. But the salad with shrimp, perhaps, is already the result of experiments of professional chefs. We also experiment.

Greek salad with shrimps

The recipe, it, like all ingenious, is simple. Main ingredients are preserved, but instead of olives in the salad, shrimp are put. And if there is a desire to diversify this recipe, you can just use different refills. Ingredients:

400 grams of boiled shrimp;
150 grams of feta cheese;
2 fresh fleshy tomatoes;
2 pieces of fresh strong cucumbers;
Half a lemon;
1 teaspoon of mustard;
3 tablespoons of olive oil;
1 garlic clove;
1 head of onions;
1 teaspoon of granulated sugar;
Salt and oregano at your discretion.

Preparation: If the shrimp you have raw, then they must first be boiled, and then cleaned. Freshly frozen boiled shrimp should be simply defrosted, filled with warm water, and then thrown back to a colander to allow the glass to excess fluid. And now you can start preparing the salad. So, we clean the garlic and rub it on the inside of the salad bowl, in which we will serve this dish. We clean the onion and cut into very thin, almost transparent semirings. Now we put the chopped onion on the bottom of the salad bowl, and on top we put the sliced tomatoes. Note that tomatoes must be cut into large slices. Cucumbers, too, cut large - the size of the lobules should be not less than the size of the shrimp, which we put in a salad. We put cucumbers in a salad bowl. Add the shrimp and mix it all. Cheese cut into small cubes and put on top of the salad. And now we pour it all with sauce. To make the sauce squeeze out half a lemon juice, add olive oil, mustard, salt, oregano and sugar. The resulting mixture is whisked well. Pour the sauce salad gently and mix it to the table. If you want even more experiments, then try to prepare a dressing with the addition of honey, use sweet French mustard, replace olive oil with mustard or sesame, and lemon juice with balsamic or apple cider vinegar. And you can add in the sauce shredded garlic or shavings from the cheese. You can lay the salad layers, decorating the top with pieces of white cheese and whole shrimps. You can add leaves of green salad or spinach, and instead of onions, use shallots. In short, do not be afraid to experiment and cook with pleasure. Enjoy your appetite and success in the culinary field!