Greek Salad, Traditional
So easy to make, Greek Salad glistens with the jewel-like colors of the vegetables. What can one call it besides Greek Salad? Edible Beauty!
Traditional Greek Salad
1 large unpeeled English (Greenhouse) Cucumber, halved lengthwise, thinly sliced into half-moons or 6 small greenhouse cucumbers
1/2 red onion, thinly sliced
3 - 4 ripe tomatoes, cut into mouth-sized wedges
1 cup pitted Kalamata olives, cut in half
6 oz. feta cheese cut into 1/2 inch cubes, or crumbled
2 tablespoons red wine vinegar
Juice of 1/2 lemon
1 teaspoon dried oregano
salt and freshly ground black pepper, to taste
1/4 cup extra-virgin olive oil
-In a large mixing bowl, place the prepared cucumber, tomatoes, red onion and olives. Toss together then sprinkle on the feta cheese.
-In a small bowl, mix the vinegar, lemon juice and oregano until well combined. Add salt and pepper to taste. Pour the oil into the bowl and whisk with the other ingredients until the dressing is smooth. Drizzle the dressing over the salad, then toss gently to combine.
-Chill until ready to serve. Set out for 5 about minutes before serving. Makes 8 side salad servings or 4 dinner sized servings. Serve with a crusty loaf of bread or with fried Haloumi Cheese on the side.
Toss the vegetables together, sprinkle with cheese then pour on the dressing.
Taste the salad for seasoning and add more if needed.
Serve salad with a crusty loaf of bread or with fried Haloumi cheese on the side.
The perfect salad during the hot days of summer, when your tomatoes and cucumbers are ripe on the vines and you’ve had too much too eat that day and want something simple to make that wreaks of freshness and good health!
