The best Greek Salad is something you can really only eat in Greece (or in my house)! My husband and I should know – that’s where we met studying abroad in 2003, and I think we ate our weight in salad on the island of Paros. The only Greek Salad I knew before visiting was pretty weak – limp lettuce, boring sliced black olives, a few chopped tomatoes, maybe some cucumbers, and crumbled feta cheese. It’s a shame that the salads I see in the US barely meet my standards for an appetizer, let alone a whole meal. But the Greeks know how to do it right. I suppose they’ve been making it a little longer than we have, so there’s that.
Anyway, Leanne Ely’s Saving Dinner has a great recipe for Greek Salad, but we’ve improved on it, and made it a little more authentic. Our salad is a full meal, providing around 500-600 calories depending on how big your block of cheese is. We’ve adapted the recipe below:
The Real Deal Greek Salad
1/4 cup olive oil
3 tablespoons lemon juice
1 tablespoon balsamic vinegar
3/4 teaspoon dried oregano
Sea salt and freshly ground black pepper, to taste
1 head butter lettuce leaves
3 tomatoes, sliced
12 Kalamata olives
1 English (seedless) cucumber, sliced
1 red bell pepper, seeded and sliced
1 green bell pepper, seeded and sliced
1 small red onion, sliced into thin rings
1 (100g) block Valbreso feta cheese
In a small bowl, whisk together the dressing ingredients.
Plate lettuce leaves and top with remaining salad ingredients, adding the cheese on top. Drizzle with dressing and serve with with whole grain rolls.