Friday, April 5, 2019

Friday Food: Authentic Greek Salad

So many good things and you can adjust as you need to (like drop the feta if you're dairy free, I don't personally recommend it). It changes up salads and can make it so you get some more greens in your life along with other solid vegetables. If you're growing cucumbers this summer it can be really hard to keep up with their production, use this salad as an option.


  • 3 tomatoes, cut into wedges
  • 1 medium red onion, sliced into rings
  • 1 cucumber, pilled and sliced into thick half moons
  • 1 green pepper, sliced
  • 16 black olives (get the Greek ones)
  • 7 oz of feta (block or crumble)
  • 1 tbsp red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tsp dried oregano
  • sea salt

Game Plan:

  1. As said before, the secret to make a delicious Greek salad is in the ingredients: juicy tomatoes, crisp cucumber, creamy feta cheese, good quality extra virgin olive oil and some tangy black olives will really make a difference.
  2. To make this Greek salad recipe, start by preparing your vegetables. Wash thoroughly and strain the vegetables. Cut the tomatoes into wedges, slice the onion into thin rings, cut the cucumber in thick slices and place everything in a large bowl. Don't forget to add the olives as well.
  3. Season with salt and pour over the extra virgin olive oil and vinegar. Toss everything together so that the flavors mix. Be careful not to add too much salt, as the feta cheese and the olives are salty enough.
  4. Greek salad is always served with feta cheese on top, a drizzle of olive oil and dried oregano.

Source: My Greek Dish

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