Greek Salad

This Greek salad is full of vegetables, but has no lettuce.  I was inspired by a picture of a salad that Patrick sent from Greece during his summer abroad.  But that’s a different story.  The salad in the picture looked great and very simple, so I decided to give it a try, combining several recipes along the way.  I even brought it to a potluck the very first time I made it.   The salad was a hit and I came home with an empty bowl.  I’ve made it several more times since then.  I have learned to use sliced olives, which aren’t quite as pretty, but are much easier to eat.  Try to stab a whole olive with a fork without shooting it across the room.

Greek Salad

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Course Salad

Cuisine Greek

Ingredients

  

Salad:

• 1 cucumber
• 3-4 roma tomatoes
• 1 green bell pepper
• 1/2 red onion
• 1/2 cup pitted black olives
• 1/2 cup crumbled feta cheese

Dressing:

• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1/2 teaspoon minced garlic
• 1 teaspoon vinegar
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dill weed
• Salt and freshly ground black pepper

Instructions

 

• Peel and chop the cucumber into bite sized pieces.
• Chop the tomatoes and green pepper into similar sized chunks, removing the seeds.
• Slice the red onion into thin rings, then cut the rings into bite sized pieces.
• You can use sliced or whole olives, although I recommend cutting the whole olives in half the long way to make them easier to stab with a fork.
• Toss the vegetables together in a medium sized bowl, along with the feta cheese.
• Combine all the ingredients for the dressing in a small jar with a lid and shake until everything is well combined. The recipe may make more dressing than you need, so add only as much as you wish.
• Pour the dressing over the salad and toss to until vegetables are well coated.