We first experienced a really good Greek Salad on our first trip to Greece (what a surprise!) The actual surprise was that we ordered a Village Salad and that was all the ingredients listed below except for the lettuce. I usually make a Village Salad when the tomatoes are plentiful and wonderful when they are being harvested in the summer.
However, this a lovely tasting recipe and goes well with grilled meats and Macaroni Vegetable Casserole. Enjoy!
Greek Salad
Serves | 4 - 6 |
Ingredients
- 4 Cups mixed salad greens or Romaine (which have been washed, spun dry, wicked in a tea towel and chilled in the fridge)
- 8 - 10 Kalamata olives
- 1/ 2 English cucumber (which has beeb washed and diced)
- 1 red or green or yellow sweet pepper (seeded, cut into strips and then each strip cut in half)
- JE* (just enough) Greek Feta cheese (which has been crumbled)
- 2 - 3 medium size tomatoes (washed, quartered and then cut into bite size pieces)
Salad dressing
- 3 Tbsp olive oil
- 2 Tbsp red wine vinegar
- 1/2 Tsp dried oregano
- good grinding of pepper
- 1/4 Tsp salt (the Feta has a fair amount of salt, so I often add no salt to the dressing)