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. Â 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. Â However, it also goes great alongside our Greek Chicken Kebobs with a side of Naan bread and layered hummus.
Greek Salad w/ Homemade Dressing
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
Ingredients
- 1 Large Organic English Cucumber, cut in half and sliced ÂĽ″ 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
- â…” 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
Instructions
- 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.
WHAT TO SERVE WITH THIS:
GREEK CHICKEN KEBOBS
LAYERED HUMMUS
NAAN BREAD
TZATZIKI SAUCE
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