An Easy Greek Salad made the traditional way with fresh lettuce, tomatoes, cucumber, feta cheese, and Kalamata olives! All topped with a homemade dressing of olive oil and red wine vinegar.
A Greek salad is one of my favorite types of salads. It's delicious on it's own, but also made better by topping with a piece of grilled protein or vegetables. Whenever I resort to eating hearty Greek salads when I'm trying to follow low-carb, I always leave the table satisfied.
I've been eating a lot of salads lately before heading off to Montreal next week and this is one that has been making the rotations. BTW, you better believe I won't be wasting my stomach space eating salads in Montreal, unless it has a pound of shredded duck confit on top...and fries...with gravy...and cheese curds. Actually that sounds like a kick ass salad and I might try making it when I come back from vaca.
Now back to this recipe, well this isn't really a recipe so much, just a guideline for making a greek salad. You can use as much or as little as you want of the ingredients, even leave out some if you don't like them. Same with the dressing, you can add more or less vinegar, depending on how you like it. I don't add salt to the dressing because I feel it's not needed with the amount of saltiness feta in the salad.
This is the olive oil I use for all my salad dressings. I buy it at Salumeria Italiana market in the North End of Boston. Love that place! Every thing they sell is fantastic, especially the burrata cheese and 24 month prosciutto.
The dressing ready to put on the salad.
Recipe
Easy Greek Salad
Ingredients
FOR THE SALAD:
- 4 cups salad greens, chopped or torn into bite sized pieces (I use Romaine and/or iceberg)
- 1 cup tomatoes , diced
- ½ cup cucumber , sliced
- ¼-1/2 cup red onion (soak sliced onion in cold water for at least 30 minutes to draw out harsh taste, drain before adding to salad)
- ½ cup feta cheese, crumbled (I buy the whole block of greek feta sold in brine and crumble into salad with my hands)
- ½ cup pitted kalamata olives, left whole or sliced in half
- ½ cup peperoncini, sliced
FOR THE DRESSING:
- ¼ cup good quality extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- pepper , to taste
Instructions
- Layer all of the salad ingredients in large serving bowl. Mix dressing ingredients in separate small bowl.
- Drizzle dressing over salad in the bowl, toss well, and serve immediately.
Leave a Reply