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?Print
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
- 1 Large Organic English Cucumber, cut in half and sliced ¼″ thick
- 1 Organic Green Pepper, seeded and sliced
- 1 Pound Organic Ripe Tomatoes, quartered
- ½ Organic Red Onion, sliced in half rounds
- ½ Cup Feta (either fresh cut in cubes) or prepackaged
- 1 Cup Pitted Kalamata olives
FOR THE DRESSING:
- ½ Cup Good Quality Olive Oil
- ⅔ Cup Red Wine Vinegar
- 1 teaspoon Dijon Mustard
- 1 teaspoon each Oregano, Basil and Garlic Powder
- ½ teaspoon each Sea Salt, Pepper and Onion Powder
- Combine all the vegetables in a large serving bowl.
- 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.
- Pour the dressing over the vegetables and allow to sit at room temperature for about 30 minutes.