It’s all Greek Salad to me, and I couldn’t be extra happy with the interpretation! Crunchy, chunky, and vibrant, this straightforward salad recipe is vying to be the patron of summer season.
Conventional Greek salad consists of tomatoes, cucumber, bell pepper, olives, crimson onions, and feta cheese, tossed in an herby French dressing.
The items are left massive and no different components are added; conventional Greek salad doesn’t include lettuce.
In fact, if you happen to’ve ever seen it on a restaurant menu (haven’t all of us?), you understand there are a lot of sorts of Greek salads and the definition is topic to interpretation.
- I’ve seen all manners of Mediterranean-inspired additions like greens, artichokes, crushed-up pita chips, and even pimento peppers.
- Protein like hen and chickpeas are different well-liked additions (similar to in Mediterranean Chickpea Salad).
Learn how to Make Greek Salad
As we speak’s straightforward Greek salad is my favourite model.
The components are *largely* conventional, with two deviations:
- Romaine. I like my Greek salad with lettuce, there I stated it. Name it “Mediterranean Greek salad” as an alternative if you happen to should.
- Capers. Whereas elective, their brininess offers the salad an extra dimension of depth.
The Ingredients
- Romaine. While not traditional, I love adding some romaine lettuce to my salad. It helps make it a little more satisfying, adds crunch, and gives the dressing something to cling to. Plus, romaine is packed with vitamins and calcium.
- Red Onion. Adds a bite to the salad. Soak it in water first to take away a little of the harshness.
- Cucumber. Refreshing, crunchy, and hydrating.
- Tomatoes. Cherry or grape tomatoes add little bursts of sweetness that are essential to this Greek salad.
- Green Bell Pepper. Another fresh, crunchy element. Bell peppers are also a great source of vitamins and iron.
- Kalamata Olives. A huge flavor component in Greek salad. Kalamata olives are deliciously salty and richly flavored.
- Capers. Another non-traditional addition that I love. Capers are salty, tangy, and have a slight lemon flavor.
- Feta. Feta is the creamy addition that takes this salad to the next level and makes it a pleasure to eat.
Tip!
Use feta in brine, not the pre-crumbled feta. The crumbled type is much drier and doesn’t have as much flavor.
- Greek Salad Dressing. Classic Mediterranean ingredients like olive oil, red wine vinegar, and garlic star in this simple, light dressing. It complements the salad ingredients without overpowering them.
The Directions
- Soak the red onion in water.
- Stir the Greek salad dressing ingredients together.
- Toss the lettuce and part of the dressing in a large bowl.
- Toss everything together, finishing the salad with part of the feta, salt, and pepper. ENJOY!
Storage Tips
- To Store. Refrigerate leftover salad in an airtight container for up to 2 days.
Meal Prep Tip
Chop all the salad ingredients as directed. Mix the dressing together as directed. Refrigerate each ingredient in a separate airtight storage container until you’re ready to assemble the salad.
What to Serve with Greek Salad
Beneficial Instruments to Make this Recipe
Giant Salad Spinner
This easy-to-use salad spinner has loads of house for laundry lettuce for salads. Plus, all of the elements are dishwasher-safe.
Greek salad, you’re talking my language!
Ceaselessly Requested Questions
Leftover Greek salad can change into a delicious sandwich. Tuck the leftovers right into a wrap or pita bread. One other good way to make use of leftovers is to show them right into a pasta salad. Toss the leftover salad with cooked and cooled quick pasta noodles (see this Chicken Caesar Pasta Salad for inspo).
If you happen to can’t discover feta (or don’t benefit from the style), you may strive swapping it for Grilled Halloumi or pile the salad on high of creamy ricotta.
Whereas we love the addition of romaine lettuce, you possibly can actually make the salad with out it. Word that the salad gained’t be as hearty.
FOR THE SALAD:
- 1/2 cup thinly sliced and halved crimson onion
- 1 head romaine lettuce powerful ends trimmed and roughly chopped into 1-inch items
- 1 English cucumber halved lengthwise, seeded, and sliced 1/4-inch thick
- 1 pint grape or cherry tomatoes halved
- 1 inexperienced bell pepper cored and reduce into 1-inch cubes
- 2/3 cup Kalamata olives pitted (depart complete)
- 1 tablespoon capers drained (elective)
- 8 ounces feta cheese reduce into ½-inch cubes (for finest outcomes, use feta in brine), divided
FOR THE DRESSING:
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons crimson wine vinegar
- 1 small garlic clove grated or finely minced
- 3/4 teaspoon kosher salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
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Place the crimson onion in a small bowl and canopy with chilly water. Let sit not less than 5 minutes, then drain (this removes a number of the harsh chunk).
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In a small bowl or liquid measuring cup, stir collectively the dressing: olive oil, crimson wine vinegar, garlic, salt, oregano, and black pepper.
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Place the romaine in a big bowl and drizzle evenly with the dressing. Toss to coat.
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Add the cucumber, cherry tomatoes, bell pepper, olives, capers, and drained crimson onion. Drizzle with somewhat extra dressing then toss gently to mix.
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Final, add 3/4 of the feta, and toss very gently. Add salt and pepper to style. Sprinkle the remaining feta excessive. Divide between serving bowls and serve with extra dressing as desired.
- TO STORE: Refrigerate leftover salad in an hermetic storage container for as much as 2 days.
Serving: 1(of 6)Energy: 236kcalCarbohydrates: 13gProtein: 8gFats: 18gSaturated Fats: 6gPolyunsaturated Fats: 1gMonounsaturated Fats: 9gLdl cholesterol: 34mgPotassium: 596mgFiber: 4gSugar: 5gVitamin A: 9823IUVitamin C: 41mgCalcium: 255mgIron: 2mg
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