Simple and Tasty Greek Salad Recipe
A simple and easy salad to make anytime, filled with chunky veggies and loaded with Mediterranean flavor, this Greek salad is sure to become a family favorite!
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My mom always served this homemade Greek salad during the height of summer,
with ripe tomatoes off the vine! While I agree that it's BEST served that way,
our family enjoys it all year long. This simple salad uses easy-to-find
ingredients and is a great side for so many meals! I've even eaten it on its
own as a light dinner.
Greek salad ingredients
- 2-3 English cucumbers (with skins on), washed and cut in large, bite-size chunks
- 4-6 Roma tomatoes, cut in chunks (while you can use any tomatoes, Romas are ideal because they aren't full of liquid)
- 2 sweet bell peppers, cut in chunks
- red onion to taste - optional
- 1/2 cup traditional feta cheese, crumbled
- 2-3 Tbsp extra virgin olive oil
- 1/2-1 tsp ground oregano *see notes below
- salt and pepper to taste
- whole black olives or Kalamata olives *see notes below
How to make simple Greek salad
NOTES:
* You really want the powdered oregano (if you can find it) for this recipe; the oregano leaves
just don't have the right intensity of flavor. If you're unable to find powdered oregano, crush the dried leaves with your fingers as you add to salad.
* Kalamata olives give the best flavor in this Greek Salad and are
traditional; however, if your family doesn't care for the sharp, salty bite,
you can substitute black olives (I have to add my Kalamata olives on the side, as
the rest of the fam isn't crazy about them).
STEP ONE:
Cut all vegetables into bite-size chunks and gently toss in a large bowl. I'm not a fan of raw onions, so left them out. The red onion will add beautiful color and that spicy bite to this Greek salad.
STEP TWO:
Drizzle extra virgin olive oil over vegetables to lightly dress. Adjust the measurements as needed. You don't want a thick coating of oil puddling in the bottom of the bowl, but you want enough so the spices stick to each veggie! Start with 1 Tbsp of oil and work your way up to more as needed.STEP THREE:
Sprinkle seasonings (oregano, salt, pepper) on top of veggies and mix well. Amount will vary as above because not all veggies are the same size. Adjust seasonings as needed. Ground oregano has a strong flavor...you want to taste it, but don't add so much it's overpowering!STEP FOUR:
Add crumbled feta and toss.STEP FIVE:
Serve immediately. Leftovers are still good but get a little bit soggy so this recipe is best served while it's freshly prepared.
This salad is SO good! We love to serve it alongside grilled steak and potatoes and I enjoy the leftovers for lunch the next day!
Greek salad is a great way to get your veggies in one fell swoop! And a mighty tasty way, I might add! Even my son who's not fond of vegetables enjoys this salad.
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Yum, yum, yum! I love this salad! It's one of my favourites. I'll definitely give this recipe a try :)
ReplyDeleteI'm glad it's a favorite of yours too Katrina! It's grandma's recipe, so it's a keeper :)
DeleteCindy you have my Greek stamp of approval! Everything tastes better with feta! ;)
ReplyDeleteHaha, coming from you Mary, that is high praise! I agree about the feta...yum!
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