Nothing screams summer better than a fresh, crisp, and tangy Greek Salad. This Mediterranean mix of colorful vegetables, succulent olives and creamy feta, made vibrant with a fizzy lemon dressing, is as refreshing as a cool breeze on a hot summer afternoon. Greek Salad is the caterpillar-to-butterfly transformation your garden veggies undergo to star in summer barbecues, picnics, or just a regular wholesome dinner. Once you’ve had Greek Salad, you won’t forget the way the creaminess of the feta jamborees with the acidity of the olives ��� a melody that plays on the taste buds.
But fear not, my friends! You don’t need to book a flight to Athens to have it. This dish is rather easy to pull off at home, and you’ll certainly pat your own back once you’ve done it. I love making Greek Salad not just for its snap-crackling flavors but also for its versatility. Have it as a side, use it as a bed for your grilled meats, or simply enjoy it as a low-carb meal – it���s all good!
- Prep Time: 15 mins
- Cook Time: 0 mins (It’s a salad, duh!)
- Total Time: 15 mins
- Servings: 4
- Yield: 1 big bowl of Greek Salad
So folks, buckle up your aprons and clear up your kitchen counters. It’s time to holla at the Greek Gods. I mean, time for some salad tossing!
Ingredients & Equipment You’ll Need
- 2 cups of diced cucumbers
- 1 cup of halved cherry tomatoes
- 1/2 cup of sliced Kalamata olives
- 1/2 cup of crumbled feta cheese
- 1/4 cup of diced red onion
- A generous drizzle of virgin olive oil
- 1 teaspoon of dried oregano
- Juice of 1 lemon
- Salt to taste
- Ground black pepper to taste
Equipment: Large tossing bowl, Small mixing bowl, whisk, salad spoons
How To Make Greek Salad
- Start by preparing your vegetables. Dice cucumbers(approximately 1/2 inch in diameter). Slice cherry tomatoes in half. Dice red onions. Toss these together in a large salad bowl.
- Add sliced Kalamata olives and crumbled feta cheese.
- In a separate mixing bowl, combine olive oil, dried oregano, lemon juice, salt, and ground black pepper. Use a whisk to blend these together until the dressing becomes emulsified.
- Just before serving, pour the dressing over the salad and toss to thoroughly combine. Voila! Your Greek Salad is ready for its debut.
Tips For The Best Results
- Use fresh and ripe ingredients for the best flavors.
- Toss the salad right before serving to avoid wilting.
Storage Tips
- Store the salad and dressing separately for a longer shelf life.
- Salad leftovers can be refrigerated for a couple of days but best consumed fresh.
Frequently Asked Questions
Q: Can I substitute the feta cheese?
A: Definitely! You can use other soft crumbly cheeses like ricotta salata if you prefer.
Q: Can this salad be made in advance?
A: Yes, but store the salad and dressing separately. Mix just before serving to keep it fresh and to avoid the vegetables from getting soggy.
Q: How long does this salad keep?
A: Salad leftovers can be refrigerated for a couple of days but are best consumed fresh!
Q: Can I use other types of olives?
A: Kalamata olives are traditional but you can use any kind of olives you prefer.
Q: Do I need to peel the cucumbers?
A: That’s a personal preference. You can peel the cucumbers if you like, but they add an extra crunchiness to the salad.
Nutritional Facts of Greek Salad
One serving of Greek Salad approximately contains 121 Kcal, 8g Fat, 7g Carbs, and 5g Protein.
In conclusion, this Greek Salad is one for the books. It’s tantalizing, healthy, easy and quick to prepare, and above all, it does teleport your taste buds straight to the sunny tavernas of Greece. So get dicing, whisking, and tossing and let this salad star at your next summer shindig or wow your weeknight dinner. Opa!
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