Salata Romanian Recipe

Name: Bar Gabis Salata Romanian Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Romanian
Ingredients: 6 cups romaine or crisp red leaf lettuce; 1.5 cups red cucumber (or standard cucumber with red skin if available), halved lengthwise and thinly sliced; 1 cup ripe tomato, cut into wedges; 0.5 cup red onion, thinly sliced; 0.5 cup pitted Kalamata or black olives, halved; 0.25 cup fresh parsley, chopped; 8 oz feta de vara (Romanian summer cheese) or feta, crumbled; 4 tbsp extra-virgin olive oil; 2 tbsp red wine vinegar; 1 tbsp fresh lemon juice; 0.5 tsp Dijon mustard (optional, for emulsifying); 1 clove garlic, minced; 0.5 tsp dried oregano; 0.75 tsp salt; 0.5 tsp freshly ground black pepper

Inspired by Bar Gabi

Time20m

Serves4

feta de vara summer cheese, salad olive, oil, red cucumber.

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Ingredients

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Salad

6 cups romaine or crisp red leaf lettuce

1 1/2 cups red cucumber (or standard cucumber with red skin if available), halved lengthwise and thinly sliced

1 cup ripe tomato, cut into wedges

1/2 cup Red onion, thinly sliced

1/2 cup pitted Kalamata or black olives, halved

1/4 cup Fresh parsley, chopped

8 oz feta de vara (Romanian summer cheese) or feta, crumbled

Dressing

4 tbsp extra-virgin olive oil

2 tbsp red wine vinegar

1 tbsp fresh lemon juice

1/2 tsp Dijon mustard (optional, for emulsifying)

1 clove Garlic, minced

1/2 tsp Dried oregano

3/4 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

Method

Salad

Prepare vegetables

Wash and dry the lettuce leaves thoroughly. Tear or chop into bite-sized pieces and place in a large salad bowl. Slice the red cucumber into thin half-moons and add to the bowl. Add the tomato wedges, thinly sliced red onion, halved olives, and chopped parsley.

Add cheese

Crumble the feta de vara (or feta) into bite-sized pieces and scatter over the salad ingredients, reserving a small amount for finishing if desired.

Dressing

In a small bowl or jar, combine the red wine vinegar, lemon juice, minced garlic, Dijon mustard (if using), dried oregano, salt, and black pepper.

Slowly whisk in the extra-virgin olive oil until the dressing is emulsified and slightly thickened. Taste and adjust seasoning (add a bit more salt, lemon, or vinegar to balance if needed).

Assembly & Serve

Pour about two-thirds of the dressing over the salad and gently toss with salad tongs or clean hands to coat all ingredients evenly. Add more dressing if needed, but be careful not to overdress—the feta and olives contribute saltiness.

Transfer the salad to a serving platter or leave in the bowl. Crumble the reserved feta over the top for a final garnish, then finish with a light drizzle of olive oil and a sprinkle of freshly ground black pepper.

Serve immediately as a refreshing side or light main. Leftovers keep best without dressing; refrigerate undressed components in an airtight container for up to 24 hours.