One of J’s favorite dishes (believe it or not) is Greek salad… the real authentic version, with chunky vegetables, and no lettuce in it. However, I always find this is a little sparse, so I add a few mixed lettuce leaves . To call this a Greek salad maybe an abomination, but I’ll live with it for now. The addition of lettuce leaves is completely optional.
Mixed greens, tomatoes, cucumber, red onion, peppers and olives are tossed in an oregano and garlic flavored, lemon and olive oil dressing, then scattered with feta cheese. It’s simplicity itself, but so darn good! It’s perfect for summer barbecues or picnics.
The key to the most delicious Greek salad, as with most recipes is the quality of ingredients. Pick out the best Greek olives you can find, and I’m not talking about those disgusting ones you can find in cans. I use imported, dry-cured Greek olives – the flavor really packs a punch; the tomatoes should be vine-ripened, and the Feta cheese imported from Greece.
GREEK SALAD – MY WAY
For the salad
- 1 (142 g, 5 oz) bag mixed greens (optional)
- ½ cucumber, cut into chunks
- 2 medium-large vine-ripened tomatoes, cut into chunks or wedges
- 1 large green peppers, cut into chunks
- ½ small red onion, finely sliced
- 25 g (1 oz) Greek olives, pitted and halved
For the dressing
- 2 tablespoons lemon juice
- 1 tablespoon extra-virgin olive oil
- 1-2 teaspoons roasted garlic flakes
- 2 teaspoons dried oregano, crushed between your fingers
- salt and pepper, to taste
For the topping
- 85 g (3 oz) feta cheese, cut into chunks
1. Transfer the salad ingredients – mixed greens, cucumber, tomatoes, peppers, onion and olives into a large salad bowl.
2. Make the dressing by whisking together the lemon juice and olive oil until emulsified. Season with garlic flakes, oregano, salt and pepper.
3. Drizzle dressing over the salad, and toss to coat.
4. Top with feta cheese and serve. Enjoy!