A true Greek salad has no lettuce, no matter what you see on menus around town! It’s all about the crunchy cucumbers, the salty olives, the freshest of good feta, and of course, those killer tomatoes. Here’s how we do ours:
Greek Salad
3 Persian cucumbers, unpeeled and diced into 3/4″ pieces
4 – 6 large ripe red or assorted heirloom tomatoes, cored and cut into quarter (or eighths, if using very large tomatoes)
1/2 red onion, chopped
1/2 cup Kalamata olives
3 large slices Israeli or Greek feta cheese, cut into 1-inch pieces
2 teaspoons capers (optional)
3 tablespoons white balsamic vinegar
6 tablespoons olive oil
1/4 teaspoon dried (or 1 teaspoon chopped fresh) oregano
salt and pepper to taste
Mix cucumbers, tomatoes, and onion in a large bowl. Add oregano, salt and pepper, then vinegar and oil and let stand for 5 minutes to blend.
Add feta, olives, and capers if using. (Can add more vinegar and oil to taste, in ratio of 1:2.)
I always forget about Greek Salad! Our NH garden is full of crisp, delicious Persian cucumbers, and sweet, sweet tomatoes, but we haven’t been combining them. We’ve even got feta cheese and Kalamata olives in the fridge. Our oregano in the garden now has a new destiny – Greek Salad is on the menu for lunch tomorrow.
And, right you are – no lettuce!
Thanx Joan and Rhona!