Greek Salad Recipe
Greek Salad recipe is a healthy quintessential dish that celebrates fresh, high-quality produce and the art of simplicity in cooking, reflecting the Greek philosophy of enjoying life and meals with zest and leisure.
- Servings 2
- Prep time 15 minutes
Nutrition Per Serving
Calories: 786 kcal Protein: 18.6 g Fat: 68.7 g 5.6 Carbohydrates: 45 g Dietary Fiber: 9.5 g Sugars: 21 g Cholesterol: 24mg Sodium: 1386 mg
Ingredients in Greek Salad Recipe
- Three small ripe tomatoes, cut into halves
- One cucumber peeled and sliced into thick half-moons
- Medium Iceberg lettuce, three leaves
- Half a cup of Kalamata olives pitted or whole
- Half a cup of feta cheese, crumbled or cut into small cubes
- Three tbsp. of extra virgin olive oil
- One tbsp. of red wine vinegar
- One small red onion, thinly sliced
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Kitchen tools for Greek Salad Recipe
- Chef’s Knife
- Cutting Board
- Salad Bowl
- Vegetable Peeler
- Measuring Spoons
- Whisk or Fork
- Spoon or Salad Tongs
- Cheese Knife or Grater
How to make Greek Salad
- Combine the tomato wedges, sliced cucumber, lettuce and thinly sliced red onion in a large salad bowl.
- Add the Kalamata olives and feta cheese to the bowl. Drizzle the extra virgin olive oil and red wine vinegar over the salad.
- Sprinkle, salt and freshly ground black pepper.
- Toss everything gently to combine. Be careful not to break the feta cheese too much; you want it to remain in decent-sized chunks for texture and flavor.
- If using, garnish with chopped fresh parsley.
- Serve immediately, or let it sit for about 10 minutes at room temperature to let the flavors meld together.
- Quality Ingredients: Greek salad’s simplicity means the quality of each ingredient really shines through. Use the best quality feta cheese and olives you can find.
- Dressing: The classic dressing is simple – olive oil, vinegar, vinegar, oregano, salt, and pepper. Adjust the quantities based on your taste preferences. Some prefer more vinegar for a tangier taste, while others might want more olive oil for richness.
- Serving: Greek Salad is best served fresh. However, if you need to prepare it beforehand, combine all the ingredients except the dressing and feta cheese. Add these just before serving to keep everything fresh and prevent the salad from becoming soggy.
- Variations: Feel free to add other ingredients like bell peppers, oregano or capers for extra flavor and color.
Enjoy your refreshing Greek Salad recipe! It’s perfect as a light meal or a side dish for grilled meats or fish.
Are there variations in the ingredients used in Greek salad?
There are variations in the ingredients used in Greek salad based on different recipes and personal preferences and some variations may include additional ingredients like capers, bell peppers, avocados, or olives.
The dressing used for Greek salad also varies, with some recipes incorporating a lemon vinaigrette called Ladolemono, made of lemon juice, olive oil, garlic, oregano, salt, and pepper. While the core ingredients of a Greek salad remain consistent, these variations can provide unique flavors and textures to the dish.
Ladolemono
Ladolemono is a classic Greek dressing that is simple to make and adds a vibrant, zesty flavor to salads, grilled vegetables, and seafood. Here’s how you can prepare Laladolemono resipe with the following ingredients:
- 1/4 cup extra virgin olive oil
- Two tablespoons fresh lemon juice (about 1 lemon)
- One clove garlic, minced (optional)
- 1/2 teaspoon dried oregano
- Salt, to taste
- Freshly ground black pepper, to taste
Preparation:
- Combine Ingredients: In a small bowl, whisk together the lemon juice, minced garlic (if using), and dried oregano.
- Emulsify: Slowly add the olive oil to the bowl while continuously whisking. This process helps to combine the oil and lemon juice into a smooth emulsion. Whisk until the ingredients are well combined, and the mixture has thickened slightly.
- Season: Add salt and freshly ground black pepper to taste. Whisk again to ensure all ingredients are well incorporated.
- Serve or Store: Ladolemono can be served immediately or stored in an airtight container in the refrigerator for up to a week. If the oil solidifies in the fridge, let the dressing sit at room temperature for a few minutes and then whisk before serving.
- Use: Drizzle Ladolemono over your favorite Greek salad, grilled vegetables, or seafood dishes just before serving to enhance their flavor with a fresh, citrusy note.