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
Print recipe| 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)
Directions
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Place the washed and crisped greens in a salad bowl.  | |
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We prefer our olives with the seeds out. To remove the seeds from the Kalamata olives, place the olive on a cutting board and push down on it with a knife and the palm of your hand. The olive splits and the seed is easily removed.  | |
| Top the greens with the tomatoes, pepper pieces, cucumber, chopped olives and Feta. | |
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Whisk all the dressing ingredients together and drizzle over the salad. Then gently toss the mixture together. | |