Greek salads are a great change of pace from the usual ordinary salads. With the addition of olives, it becomes a great side or opening dish for any Mediterranean dinner like lamb or it can go alongside any number of Mezedes that you would like to serve. Place some salad in the middle of a platter and surround it with some homemade dolmas for a great anti-pasta platter or just serve it with a light wine for a quick light lunch.
Classic Greek Salad Recipe
Ingredients
- 16 ounces of wild salad mix or 1 head of romaine lettuce
- 6 large tomatoes, seeded and diced
- 1 English cucumber, seeded and diced
- 6 green onions chopped, white and green parts
- 1 small red onion, diced fine
- 1 cup of Kalamata olives
- 1/4 cup of capers, drained
- 8 ounces of Feta cheese or Halloumi cheese crumbled into 1/2 inch size bits
Instructions
- Toss all the ingredients together in a bowl with the dressing (recipe below).
Greek Salad Dressing Recipe
Ingredients
- 2 ounces of extra virgin olive oil
- 1 1/2 ounces fresh lemon juice
- Fresh oregano and thyme chopped fine to taste
- Salt and pepper to taste
Instructions
- Mix well.
Greek Salad Variations
For a fun variation on this salad you could try adding:
- 6 ounces of arugula
- Chopped fresh tarragon
- 1 small bunch of chopped chives
For another great variation on Greek salad dressing, try:
Alternate Greek Dressing Recipe
Ingredients
- 1 ounce of extra virgin olive oil
- 1 tablespoon or red wine vinegar
- 1/2 tablespoon Dijon mustard
- 2 cloves of garlic pressed in a garlic press
- 1/4 inch of sugar
- Salt and pepper to taste
Instructions
- Mix this really well.
Lettuce Preparation Tips for Greek Salad
The best way to prepare romaine lettuce is to slice it in half lengthwise and then slice off the core. Place the lettuce sliced side down on your cutting board and slice it in half lengthwise again. Holding the lettuce halves firmly on the board, slice them width wise in half-inch thick strips. Place the strips into a large bowl and fill the bowl with cold water. Let the lettuce soak for about 10 to 15 minutes. Strain the lettuce and leave it in the colander. Place the colander into the bowl and cover them both loosely with plastic wrap. This will allow cold air to circulate around the lettuce and keep it crisp, but it will prevent the cold air in your refrigerator from hitting the lettuce and drying it out. Your lettuce should last a few days this way and, when you make your salad, it will be fresh, crisp, and clean.
