Greek Salad
Greek Salad
There are a million iterations of this “salad.” I have never been to Greece to try out the real thing. But I have been told that a real “Greek Salad” does not have any lettuce in it, the vegetables are left in rather large chunks, and the feta cheese is usually added in large chunks as well. My only change to the authentic version is that I crumble my feta. I find eating a big chunk of feta cheese to be a bit unnerving. You do what you want.
- 2 large cucumbers, peeled, seeded and cut into large chunks
- 2 roma tomatoes cut into large pieces
- 1/2 red onion cut in large dice
- 1 sweet bell pepper cut in large dice
- 8 to 10 kalamata olives
- 4 oz feta cheese, crumbled or cut into large chunks
- 1/4 cup fresh lemon juice
- 1/4 extra virgin olive oil
- 1 tablespoon chopped fresh oregano, or 2 teaspoons dried
- kosher salt and freshly ground black pepper
Add all the vegetables to a large bowl. In a smaller bowl combine the lemon juice, olive oil, the oregano and a bit of salt and pepper and whisk together creating an emulsion. Pour the liquid over the vegetables and toss. Add the feta cheese and the olives to the top of the salad. It is ready to serve. I find that this will make four side dishes.