The BEST Greek Salad Recipe
When Barclay asked what I wanted to do in Greece for my birthday, I had three goals:
Soak up pretty views.
Read lots of books.
Eat as many Greek salads as possible.
I’m happy to report — missions accomplished. Especially the latter. Oh man, you guys, this trip ended up being the Greek salad-a-thon of my dreams!!
This traditional Greek Salad recipe is wonderfully uncomplicated, easy to make, and so refreshing. Feel free to toss it everything together in a mixing bowl, or just serve the base ingredients with bottles of olive oil and red wine vinegar on the side for people to dress their individual portions.
INGREDIENTS
4 medium-sized tomatoes, cut into wedges
1 English cucumber (or two small Persian cucumbers), sliced into half moons
1 large green bell pepper, cored and thinly sliced
1 small red onion, peeled and thinly sliced
1 cup kalamata olives
3–4 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano, plus extra for serving
sea salt
5 ounces feta cheese, thickly-sliced if possible
INSTRUCTIONS
Combine the tomatoes, cucumber, bell pepper, red onion and olives in a large mixing bowl. Drizzle evenly with olive oil and red wine vinegar, and sprinkle with the oregano and a pinch of salt.
Toss briefly. Then top with feta cheese. And finish the salad by drizzling a little extra olive oil and adding another pinch of oregano on top.
Serve and enjoy! Or refrigerate in a sealed container for up to 3 days.
Add Your Comments