Greek-American Medla

Ingredients

In this Greek-American adaptation of Medla, we incorporate ingredients commonly found in Greek cuisine. The original Latvian Medla typically includes ingredients like potatoes, beets, and pickles. However, in this version, we replace the potatoes with cucumbers, add juicy tomatoes, and include Kalamata olives for a Greek twist. The dressing is also modified to include lemon juice and olive oil, giving it a refreshing Mediterranean flavor. We alse have the original recipe for Medla, so you can check it out.

• 2 cups (470ml) cucumbers, diced 2 cups (470ml) cucumbers, diced
• 1 cup (240ml) tomatoes, diced 1 cup (240ml) tomatoes, diced
• 1/2 cup (120ml) red onion, thinly sliced 1/2 cup (120ml) red onion, thinly sliced
• 1/2 cup (120ml) Kalamata olives, pitted and halved 1/2 cup (120ml) Kalamata olives, pitted and halved
• 1/2 cup (120g) feta cheese, crumbled 1/2 cup (120g) feta cheese, crumbled
• 2 tablespoons (30ml) extra virgin olive oil 2 tablespoons (30ml) extra virgin olive oil
• 1 tablespoon (15ml) lemon juice 1 tablespoon (15ml) lemon juice
• 1 teaspoon (5ml) dried oregano 1 teaspoon (5ml) dried oregano
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 14g, 5g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 6g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the cucumbers, tomatoes, red onion, Kalamata olives, and feta cheese.
2. 2.
   In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper.
3. 3.
   Pour the dressing over the salad and toss gently to combine.
4. 4.
   Allow the flavors to meld for at least 10 minutes before serving.
5. 5.
   Serve chilled and enjoy the refreshing flavors of Greek-American Medla.

Treat your ingredients with care...

• Cucumbers — For a crisp texture, choose firm cucumbers and remove the seeds before dicing.
• Feta cheese — Opt for high-quality feta cheese for the best flavor. If desired, you can substitute with goat cheese.
• Kalamata olives — Make sure to pit the olives before halving them to avoid any unwanted surprises while enjoying the salad.
• Lemon juice — Freshly squeezed lemon juice adds a vibrant citrus flavor. Adjust the amount according to your taste preference.
• Dried oregano — Crush the dried oregano between your palms before adding it to the dressing to release its aromatic oils.

Tips & Tricks

• For an extra burst of flavor, add some chopped fresh mint or parsley to the salad.
• If you prefer a creamier dressing, you can mix in a tablespoon of Greek yogurt.
• Customize the salad by adding other Mediterranean ingredients such as roasted red peppers or artichoke hearts.
• Serve the Greek-American Medla as a side dish with grilled chicken or lamb for a complete meal.
• Leftovers can be stored in the refrigerator for up to two days, but it's best enjoyed fresh.

Serving advice

Serve the Greek-American Medla chilled in a large salad bowl or individual plates. Garnish with a sprinkle of dried oregano and a lemon wedge for an extra touch of freshness.

Presentation advice

To enhance the presentation, arrange the diced vegetables in a colorful pattern on top of the salad. Crumble some extra feta cheese on the surface and drizzle a little olive oil for an appetizing shine.