I’ve enjoyed Greek salads for years and thought I knew what they consisted of- a generous bed of iceberg lettuce, tomatoes, red onion, cucumber, green peppers, Kalamata olives, some feta cheese sprinkled on top, with lemon and olive oil dressing. Sounds good (and it is) but what’s wrong with this recipe? Nothing, but it’s not exactly the traditional way.
I recently had the good fortune to visit Greece and was even more fortunate to eat traditional Greek salads in lots of tavernas. Guess what? No or very little (a few leaves) of lettuce. Yes, lots of fresh, delicious tomatoes, crisp cucumbers and green peppers, sweet red or white onion and both green and black Kalamata olives with big flat slabs of feta cheese on top, usually sprinkled with dried oregano. No lemon, but good first press Greek olive oil and sometimes red wine vinegar. Fresh, tasty and of course, healthy- no carbs to speak of. In one (my only) high end restaurant the feta was soaked in olive oil and covered in toasted sesame seeds plus plump capers were added – a delicious variation.
This salad is best with fresh tomatoes and the other vegetables from your garden or farmer’s market. And please use only best quality extra virgin Greek olive oil!
Traditional Greek Salad
INGREDIENTS (serves 2-3)
- 1-2 ripe fresh tomatoes (depending on size), chopped into 1/2 ” pieces
- 1/2 green pepper, sliced into thin rings
- 1 peeled cucumber, sliced into thin rings or chunks
- 1/2 red or sweet white onion slices
- 1/2 cup green Greek or black Kalamata olives
- 1/3 Lb. feta cheese in a flat slab
- Oregano to sprinkle on top of the Feta
- Sesame seeds (optional)
- Capers (optional)
- 2-3 Tbsp. Greek olive oil
- 1 Tbsp. red wine vinegar
1. In a large bowl, put cucumbers on the bottom.
2. Add tomatoes, green pepper, onion.
3. Add olives (and capers if you like).
4. If you like, soak feta in olive oil and roll in toasted sesame seeds.
5. Put feta slab on top; pour olive oil and vinegar over the salad; sprinkle feta with oregano.
6. Enjoy! www.type2delicious.com