The Real Deal Greek Salad
One of my favorite things about my trip to Greece was getting to eat Greek salad every day. Yes, every. Single. Day. And I never, got sick of them. Greek salad actually made in Greece are much better than our for a few reasons: They don’t have any lettuce in them, they usually have big chunks of feta cheese and big, briny capers, and they’re typically eaten with a seaside view. Read on to find out how to recreate this salad at home.
Below are just a few of the Greek salads I ate on my trip last year. Just LOOK at that amazing hunk of feta on the right!
INGREDIENTS
2 tomatoes, ideally heirloom
1-2 Persian cucumbers
1/4 green pepper
1/4 red onion
5-7 Kalamata olives, with pits
I block feta cheese (approximately 1 ounce)
1 teaspoon capers
1/2 teaspoon dried oregano
1 tablespoon olive oil
Sea salt
Black pepper
Lemon juice or red wine vinegar, if desired
PREPARATION
Roughly chop tomatoes and cucumbers into large chunks (don’t dice them - in Greece, this rustic salad has much larger pieces of tomatoes and cucumbers than what we typically serve in the U.S.).
Thinly slice green pepper and red onion lengthwise. Add capers and olives, and mix ingredients together and place in bowl, including any juices that have gathered.
Place block of cheese on top of salad, and sprinkle oregano on top of cheese and vegetables. Drizzle with olive oil and season with salt and pepper. If you’d prefer a little more acid, add a squeeze of lemon or a splash of red wine vinegar. Enjoy!
