I love a good Greek Summer Salad any time of year. Salads are naturally gluten free…most often…plus they are healthy and delicious. I am always striving to eat more veggies and I would happily make this salad fill up half of my dinner plate.
To me a good Greek Salad is one filled with that classic combination of crunchy, fresh vegetables. Because this salad is so versatile and can be served year round I think it should be on your list of Top 10 Homemade Salads.
Now some of you might be thinking…’I don’t like olives’. I never liked olives either until I spent six weeks in Spain. While on vacation there I tasted so many different olives that I not only learned to love them, I began to have favourites. The Kalamata olive is one of my favourites. Of course you can simply omit olives from the salad but you could also try them again. With an open mind and a glass of wine you never know what might happen.
If that doesn’t work you could work on the vacation idea.
Everyone is busy these days so a recipe you make off the top of your head in invaluable. For me this salad is one of those recipes.
As I pull out the salad bowl I count on my hand the four vegetables I need: cucumber, pepper, onion and tomato. Almost always on hand. The last two ingredients: Kalamata olives and feta cheese are staples in my fridge.
The amounts in this recipe are just a guide. Adjust them to suit your taste. Sometimes I add lettuce or maybe artichoke hearts. When tomatoes are in season I might just serve them on a bed of lettuce with the feta, dressing and oregano. If I’m out of two ingredients, or if I’m trying for something different, I call it a quasi Greek salad.
This sort of cooking, using what’s in your fridge to experiment, takes a bit of confidence but the more you do it the more you will think to do it. Also, I think it is important because it makes preparing meals at home easier. No stress about missing an ingredient. Simply try something that appeals to you and you just might create a new favourite combination.
Use whatever vinaigrette dressing you like but if you have read other posts on my blog you know I don’t do store bought dressing. Greek salad generally has a basic vinaigrette dressing. According to the tiny book of Greek Cookery I bought on the island of Mykonos many years ago it is olive oil, wine vinegar, salt and pepper. Simple.
So why not make a Greek Summer Salad with souvlaki for dinner this week, that is a favourite meal in my house. Whether your salad is perfectly composed on a platter, lovingly arranged on two plates, or tossed together in that everyday ‘get this on the table ASAP’ style, I hope you enjoy it.
What’s your opinion of olives? Let me know in the comments below.
|6 Tbsp olive oil|
|2 Tbsp white wine vinegar|
|salt and pepper|
|3 tomatoes – cut in wedges, slices or chunks|
|1 cucumber – cut in slices or chunks|
|1 onion (white, red or yellow) – cut in rings, slices or chunks|
|2 bell peppers (green, red, yellow or orange) – cut in rings, slices or chunks|
|2 dozen kalamata olives|
|1 cup feta cheese – sliced, diced or crumbled|
|1 tsp dried oregano|
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