We first experienced a really good Greek Salad on our first trip to Greece (what a surprise!) The actual surprise was that we ordered a Village Salad and that was all the ingredients listed below except for the lettuce. I usually make a Village Salad when the tomatoes are plentiful and wonderful; when they are being harvested in the summer.
This is a fresh, flavourful salad straight out of the Mediterranean, but with a Canadian twist, taking full advantage of all the flavours of summer!, this a lovely tasting recipe and goes well with grilled meats.
Enjoy!
Greek Salad
A delicious taste of the Mediterranean for a substantial summer salad!
Ingredients
Salad Components
- 4 cup mixed salad greens - washed, spun dry, wicked in a tea towel and chilled in the fridge
- 10 Kalamata olives
- 1/2 english cucumber - washed and diced
- 1 sweet pepper - red, yellow, or green, seeded, cut into strips, and strips cut in half
- crumbled feta cheese, to taste
- 3 tomatoes - washed and chopped
Dressing
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1/2 tsp dried oregano
- black pepper, to taste
- 1/4 tsp salt - (optional, feta has salt in its brine)
Instructions
- Place the washed and crisped greens in the salad bowl
- We prefer our olives with the seeds out. To remove the seeds from the Kalamata olives, place the olive on a cutting board and push down on it with the flat of a knife and the palm of your hand.
- The olive will split and the seed can be easily removed.
- Top the greens with the tomatoes, pepper pieces, cucumber, chopped olives and feta.
- Whisk all the dressing ingredients together and drizzle over the salad.
- Gently toss the salad, making sure the dressing achieves complete coverage.