Greek Salad
Traditionally Greek Salad is served in the summer and fall when tomatoes are at their peak. They are the star ingredient and the salad shines when the tomatoes do. Historically, Greek Salad does not include lettuce.
Greek Salad
This classic salad is so versatile. We serve it with any combination of other foods – for a sit-down meal or tapas style get together. Try it with Souvlaki, Roasted Vegetables, Greek Style Meatballs, Hummus and Tzatziki.
Ingredients
- 1 yellow pepper
- 20 large grape (260 grams) cherry tomatoes
- ½ cup (40 grams) thinly sliced red onion
- 1 medium (260 grams) cucumber
- ½ cup (15) Kalamata olives
- 1 cup (100 grams) crumbled feta cheese
Dressing:
- 4 TBSP extra virgin olive oil
- 2 TBSP fresh lemon juice
- 11/2 tsp fresh chopped ½ tsp dried oregano
- 1/8 tsp. salt
- 1/8 tsp. pepper
Instructions
- Mix dressing ingredients in a small bowl and set aside.
- After cutting pepper into quarters and removing seeds, cut each quarter into strips or chunks.
- Cut tomatoes in half, thinly slice the red onion and cut the rings in half.
- Cut the cucumber lengthwise in half and then into quarters. I leave the seeds in.
- If prepping this salad earlier in the day, put the cut vegetables in zip lock bags and store in the refrigerator. Otherwise mix dressing and vegetables. Top with the olives and the feta cheese.
- Serve immediately. Leftovers make a perfect lunch the next day.
Notes
If you were pairing only the salad without any other additions, a Sancerre works really well with tomatoes and the briny Feta Cheese.
We’ve paired:
- Domain Delaporte Sancerre Chavigno Blanc