A traditional Greek salad is a dish I crave regularly. As uncomplicated as it is, an authentic Greek salad is rarely available when dining out. The recipe is simple – No lettuce for filler, ultra fresh ingredients, excellent olive oil. That’s it.
Tips: Make sure your veggies are as fresh and crisp. For the feta, look for a good brand and one from Greece. Olive oil might be the single most important ingredient. A good olive oil brings a distinct flavor and color to all recipes. Always look for an oil with a green hue opposed to yellow. This is a great article to help choose a solid one.
- 1 Cucumber, peeled and sliced in quarters
- 1/2 Red onion, thinly sliced
- 5-7 Roma or Caprese tomatoes, quartered
- 1 Green pepper, sliced in strips and halved
- 1/2 cup Kalamata olives, pitted or unpitted
- 6oz Whole feta cheese, cut in half
- Fresh dill for garnish
- 1/2 cup Really good olive oil
- 4 tbsp Red wine vinegar
- 1/2 a Lemon, juice fresh squeezed
- 2 Cloves of garlic, peeled and halved
- 1 tsp Dried oregano, plus extra for garnish
- 1/2 tsp Fresh ground pepper
- 1 tsp Sea salt or Kosher salt
- Mix all of the dressing ingredients in a mason jar and shake vigorously.
- Place the vegetables in your serving bowl and pour the dressing over the top. Lightly combine.
- Place the feta chucks on the top of the salad and garnish with additional dried oregano and fresh dill. Serve.