Greek Salad

Name: How to make the best basic Greek salad
Cuisine: Greek
Ingredients: 2 cucumbers, preferably english or kirby, quartered and diced; 1 pint cherry tomatoes, halved; 1/2 red onion, thinly sliced; 1/3 cup bulgarian or greek feta, stored in brine, then crumbled with a fork; 4-5 kalamata olives, pitted and sliced; 1 sprig fresh mint, leaves removed and leaves cut into a chiffonade (optional); 2 1/2 tablespoon extra-virgin olive oil; 2 tablespoon freshly squeezed lemon juice; 1 clove garlic, smashed with a chef’s knife or pushed through a garlic press; 1/8 teaspoon dried oregano; salt and freshly ground black pepper, to taste

Yasmin Fahr|Oct. 21, 2010 12:23 pm EST

Greek Salad

4.2 (12 ratings)

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This light, refreshing, and incredibly tasty version of a traditional Greek salad is great as a side salad or a main course with some grilled chicken or shrimp on top, or vegetarian stuffed grape leaves.

Servings

4

Ingredients

2 cucumbers, preferably english or kirby, quartered and diced
1 pint cherry tomatoes, halved
1/2 red onion, thinly sliced
1/3 cup bulgarian or greek feta, stored in brine, then crumbled with a fork
4-5 kalamata olives, pitted and sliced
1 sprig fresh mint, leaves removed and leaves cut into a chiffonade (optional)
2 1/2 tablespoon extra-virgin olive oil
2 tablespoon freshly squeezed lemon juice
1 clove garlic, smashed with a chef’s knife or pushed through a garlic press
1/8 teaspoon dried oregano
salt and freshly ground black pepper, to taste

Directions

Step 1: In a salad bowl, add the tomatoes, cucumbers, feta, onion slices and fresh mint.
Step 2: In a mixing bowl, whisk together 2 1/2 tablespoons olive oil, 2 tablespoons lemon juice, garlic clove and 1/8 teaspoon dried oregano. Season with salt and pepper.
Step 3: Pour the dressing over the salad and toss gently to combine. Add additional salt or pepper as needed and serve.