I’ve been waiting for some time to share this simple, wonderful recipe with you. I’ve mentioned that my husband’s favorite food is salad, and one of his favorites has always been Greek salad. But it wasn’t until our trip to Rhodes in October that I realized just how good a Greek salad could be. Since then I’ve become not just a convert, but a full on addict. I’d say that, along with Chicken Souvlaki with Tzatziki, we’ve eaten it just about every week since. It’s so easy to prepare, but just packed with flavors that sing of the Mediterranean. As with anything this simple, quality of ingredients is key. Fresh vegetables and the best feta you can find will elevate this salad from good to outstanding.
Of course you can adjust the ingredients to suit your tastes, but it really is all the better for each element. To be honest with you, just five years ago I wouldn’t have eaten half the things in this salad (yes, I had an aversion to cucumbers, tomatoes, olives, AND feta). Just goes to show how much your taste buds can change. Ok, I’m still working on olives, but I’m almost there!
- ½ red onion, sliced very thin (about 1 cup)
- ½ cup plus 2 tablespoons red wine vinegar
- ½ cup olive oil
- 1 teaspoon Greek salad seasoning or oregano
- 12 ounces lettuce
- 1 cucumber, sliced
- 2 small tomatoes, sliced
- 2 ounces Kalamata olives, pitted
- 2-3 ounce block feta
- Put the red onion in a bowl. Add 2 tablespoons of the red wine vinegar and allow to marinate while preparing the salad.
- Make the dressing. Combine the remaining ½ cup red wine vinegar, olive oil, and seasoning in a cruet. Shake well to combine.
- Put the lettuce, cucumber, tomatoes, and olives in a salad bowl.
- Pour the marinated red onion and any remaining liquid over.
- Top with the block of feta.
- Serve with the dressing. (Alternately, you could easily make individual servings of the salad)
Submitted to the Tastetastic Thursday blog hop over at A Little Nosh and Jane Deere’s Fusion Friday