Greek Salad
Greek salad is a staple of Greek cuisine and makes for a perfect light lunch/dinner or as a side dish. It’s best to eat it in spring and summer when the ingredients are in season and fresh. As most of the ingredients are raw vegetables this will make a huge difference!
Even though some people like to add greens like rucola and cabbage to their Greek Salad the original recipe only includes: tomatoes, cucumbers, green peppers, red onions, olives and feta cheese. You can of course add anything else (I like to add a couple of capers).
The traditional dressing is also made up only of extra virgin olive oil (sometimes red vinegar).
Prep Time: 15 Minutes
Cook Time: 0 Minutes
Ingredients for 2 people:
Tomatoes - 3
Cucumber - 1
Green Pepper - 1
Red Onion - 1
Black Olives (you can also use Green Olives) - 20
Feta Cheese - around 250 gr (1 cup)
Extra Virgin Olive Oil
Salt
Extras: Red Wine Vinegar, Dried Oregano, Capers
Preparation:
Start by washing your vegetables and slicing the cucumber, tomatoes and green pepper. Cut the onions into rings. Make sure your tomatoes are nice and juicy .
Place everything into a bowl and add the feta on top (rough big pieces are good but you can also crumble it).
Now add the cut olives, and add them on top along with the capers
Season with salt and add the olive oil which will be the dressing. At this point you can also sprinkle some dried oregano or add some red wine vinegar.