Greek Salad

Inspiration: This salad has been kicking around my kitchen for several years now. Whenever I’m having a Greek-inspired main dish, I throw it on the menu. For some reason, I don’t tend to make foods from Greek cuisine as often as from other cuisines (Mexican, anyone??), but I really do love any Greek foods that I’ve had. It seems that every time we have a few drinks downtown on a summer night and are ravenous for supper, the gyro platter at our favorite Greek place just calls our names :)

What we Loved: Fresh vegetables, earthy olives, salty feta – what’s not to love? This is a very light, vegetable-packed salad that goes well with nearly any Greek meal, or it could even be a great vegetarian meal on its own. Everything is coated in a dressing of olive oil, vinegar, and oregano, which results in a tangy, earthy flavor that is just fabulous. Oregano is a key ingredient to Greek food in my mind, so I really enjoy its inclusion here. This salad pairs beautifully with a main dish of lamb – lamb chops or shish-kabobs marinated in oregano, lemon juice, salt and pepper, and olive oil are a great pairing.

Helpful Hints: You can present this salad in a number of ways. Sometimes I slice the vegetables into small pieces, and sometimes I chop them into larger chunks. You can keep the olives whole, crumble or slice your feta, buy grape tomatoes instead of large tomatoes, etc. Varying the presentation is a great way to give this recipe a little bit of a different spin every time that you make it. This particular time, I bought goat’s milk feta, which is another variation that you could try. I really enjoyed its fresh, tangy flavor and its consistency, which I thought was much creamier than other fetas.

Greek Salad
Source: Adapted from Cherrapeno

1 cucumber
1 tomato
2 slices onion
1/2 large can black olives
3-4 oz Feta cheese
2 T extra virgin olive oil
1 T red wine vinegar
1/4 tsp dried oregano
Salt and pepper to taste

1. Cut the cucumber in half lengthwise and scoop out the seeds. Slice into half-rings.

2. Cut the tomato into quarters, remove the seeds, and slice. Slice the onions and the olives.

3. Add all of the vegetables to a bowl. Cut the feta into cubes, and add to the bowl. 

3. Whisk together the olive oil, vinegar, oregano, and salt and pepper to taste. Drizzle over the salad and serve.


2 thoughts on “Greek Salad

  1. This sounds like a great addition to any Greek meal to me! I’m with you, we hardly ever make Greek food at home, but when we do we wonder why we don’t more often!

  2. Pingback: Pin It Tuesday : Light Summer Salads | Crazy and Cool With a Side of Crafty

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