Greek Salad

This Greek salad is full of vegetables, but has no lettuce.  I was inspired by a picture of a salad that Patrick sent from Greece during his summer abroad.  But that’s a different story.  The salad in the picture looked great and very simple, so I decided to give it a try, combining several recipes along the way.  I even brought it to a potluck the very first time I made it.   The salad was a hit and I came home with an empty bowl.  I’ve made it several more times since then.  I have learned to use sliced olives, which aren’t quite as pretty, but are much easier to eat.  Try to stab a whole olive with a fork without shooting it across the room.

Greek Salad

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Course: Salad

Cuisine: Greek

Ingredients Method

Ingredients

  

Salad:

• 1 cucumber
• 3-4 roma tomatoes
• 1 green bell pepper
• 1/2 red onion
• 1/2 cup pitted black olives
• 1/2 cup crumbled feta cheese

Dressing:

• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1/2 teaspoon minced garlic
• 1 teaspoon vinegar
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dill weed
• Salt and freshly ground black pepper

Method

 

1. Peel and chop the cucumber into bite sized pieces.
2. Chop the tomatoes and green pepper into similar sized chunks, removing the seeds.
3. Slice the red onion into thin rings, then cut the rings into bite sized pieces.
4. You can use sliced or whole olives, although I recommend cutting the whole olives in half the long way to make them easier to stab with a fork.
5. Toss the vegetables together in a medium sized bowl, along with the feta cheese.
6. Combine all the ingredients for the dressing in a small jar with a lid and shake until everything is well combined. The recipe may make more dressing than you need, so add only as much as you wish.
7. Pour the dressing over the salad and toss to until vegetables are well coated.