Greek Salad
A delicious and colourful mix of fresh veggies, kalamata olives, tangy feta, mixed with an olive oil dressing, Greek salad is a classic staple in Greek kitchens.
Ingredients
- 6 medium tomatoes Note 1
- 1 continental cucumbers Note 2
- 1 red onion
- 200 grams Greek style fetta cheese Note 3
- 100 grams kalamata olives pitted - Note 4
Dressing
- 100 ml olive oil
- 3 garlic cloves peeled, core removed, crushed
- 1 lemon zest and juice
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Slice the tomatoes into small wedges by slicing the tomatoes into 8 pieces - basically slicing everything in half until you get 8 pieces.
- Slice the ends off the cucumbers, slice it down the middle and then into half moon pieces.
- Slice between the root and stem end of the red onion, slice off the stem ends, peel the first layer off and then slice it in thin half moon slivers.
- The fetta can either be sliced into bite sized pieces or crumbled over the salad.
- Add the olives to the bowl without the brine.
- In a measuring jug, mix together the olive oil, garlic, lemon juice and zest, salt and pepper, this will be the salad dressing.
- Add the dressing to the salad and mix to combine.
- Serve!
Video
Notes
Note 1
I use gourmet tomatoes, can be swapped for roma, vine ripened or cherry tomatoes. Roma and vine ripened tomatoes can be sliced into large segments and cherry tomatoes in half. Note 2
Swap for 2 Lebanese cucumbers, sliced the same way as a continental cucumber. Note 3
Don't swap for Danish fetta, it does not have the same taste. Note 4
Green olives can be swapped for kalamata. I prefer pitted olives but you can use either pitted. Just because of the unpitted ones, there still might be fragments left in the olives. Preparing in advance
Chop the salad bits and place into a serving bowl, remove the olives from the brine, they're fine to be placed on top of the salad; prepare dressing in separate bowl/measuring jug; crumble or chop the fetta into small bits and place into a bowl. Wrap everything in cling film and place into fridge to preserve freshness. Mix everything together right before serving.
I use gourmet tomatoes, can be swapped for roma, vine ripened or cherry tomatoes. Roma and vine ripened tomatoes can be sliced into large segments and cherry tomatoes in half. Note 2
Swap for 2 Lebanese cucumbers, sliced the same way as a continental cucumber. Note 3
Don't swap for Danish fetta, it does not have the same taste. Note 4
Green olives can be swapped for kalamata. I prefer pitted olives but you can use either pitted. Just because of the unpitted ones, there still might be fragments left in the olives. Preparing in advance
Chop the salad bits and place into a serving bowl, remove the olives from the brine, they're fine to be placed on top of the salad; prepare dressing in separate bowl/measuring jug; crumble or chop the fetta into small bits and place into a bowl. Wrap everything in cling film and place into fridge to preserve freshness. Mix everything together right before serving.