Delicious Greek Salad w/ Homemade Dressing

Greek salad is full of fresh veggies like cucumbers, ripe tomatoes, onions, etc. in a light dressing for a perfect side dish or addition to a meal. 

A Greek salad is a Greek salad is a Greek salad.

So how do we make our Greek salad stand out against the other 400 recipes circulating the web?

Well to be honest, you really can’t improve on a Greek salad IF it’s make properly.  There are only 6 ingredients and a light dressing, therefore the quality of ingredients you use are very important.

So let’s start with a few common questions regarding our Greek salad.

CAN GREEK SALAD BE MADE AHEAD OF TIME?

• I think this salad needs to be made ahead of time but not like DAYS ahead of time.
• I cut up all the veggies, except the tomatoes, add the dressing and refrigerate for about 30 minutes.
• Tomatoes do not do well in the fridge, they are best at room temperature.   So they are the last to jump in the pool.

HOW TO CREATE A MEMORABLE GREEK SALAD

• Try to purchase your olives from an olive salad bar or if your market has them in the deli section.  Jarred Kalamata olives can be a little on the small and limp side.   Fresh olives will have more flavor, they are usually larger and fresher.
• Use the FRESHEST of ingredients.  Smell the onion, squeeze the cucumber, poke the tomatoes.  Make sure your veggies are at peak because they are the star of the dish.
• Cut all the veggies on the smaller side.
• The tomatoes must be ripe!  Therefore this salad is best served during the warmer months.
• The salad is best cold (my opinion)
• Feel free to add some additions like chickpeas or diced avocado for some extra protein and fat.
• Slice the red onion as thinly as possible and if you (or your guests) don’t care for raw onion taste try soaking it in ice cold water for a minute or two.

Greek salad does not traditionally have lettuce in it.  It is just a mixture of crispy, crunchy veggies with a light vinaigrette soaking in.  However, it certainly can be added.

WHAT GOES IN A GREEK SALAD?

• Tomatoes – use fresh ripened tomatoes from your garden if you planted some.  The tomatoes can make or break this salad.
• Bell Peppers – traditionally green peppers are used, but feel free to add some color too.
• Cucumbers – English cucumbers do not have seeds, they are longer and thinner than regular cucs.  I find cutting them in quarters works best because leaving them in full slices is just too big for one bite.
• Red Onion – again, slice this as thin as possible and put the onion in ice water for a few minutes to take the bite out.
• Kalamata Olives – try and find the freshest ones you can.  Leave them whole or slice them in half.
• Feta Cheese – this is personal preference and a ‘traditional’ Greek salad will only use fresh block feta and break some pieces off.  I personally like the flavored Feta in the containers and I use that.

WHAT CAN YOU SERVE WITH GREEK SALAD?

This certainly can be eaten as a light lunch or dinner.   However, it also goes great alongside our Greek Chicken Kebobs with a side of Naan bread and layered hummus.

Greek Salad w/ Homemade Dressing

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• Author: Debi

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Description

Learn all the secrets on how to make an authentic Greek salad with fresh ripe tomatoes, red onion, Kalamata olives, etc and a tradtional homemade dressing

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Ingredients

Scale 1x2x3x

• 1 Large Organic English Cucumber, cut in half and sliced 1/4″ thick
• 1 Organic Green Pepper, seeded and sliced
• 1 Pound Organic Ripe Tomatoes, quartered
• 1/2 Organic Red Onion, sliced in half rounds
• 1/2 Cup Feta (either fresh cut in cubes) or prepackaged
• 1 Cup Pitted Kalamata olives

FOR THE DRESSING:

• 1/2 Cup Good Quality Olive Oil
• 2/3 Cup Red Wine Vinegar
• 1 teaspoon Dijon Mustard
• 1 teaspoon each Oregano, Basil and Garlic Powder
• 1/2 teaspoon each Sea Salt, Pepper and Onion Powder

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Instructions

1. Combine all the vegetables in a large serving bowl.
2. Combine the ingredients for the dressing in either a small jar with a lid and shake vigorously or whisk in a small bowl until emulsified.
3. Pour the dressing over the vegetables and allow to sit at room temperature for about 30 minutes.

WHAT TO SERVE WITH THIS:
GREEK CHICKEN KEBOBS
LAYERED HUMMUS
NAAN BREAD
TZATZIKI SAUCE

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