Oh, Greek salad—it’s like a mini vacation for your taste buds without the airfare. Crisp cucumbers and juicy tomatoes mingling with briny olives and tangy feta, it’s a symphony of flavors that’s both refreshing and comforting. I remember last summer, a picnic by the beach with this salad as the star, the sun setting—each bite was pure bliss!
Steps
- Begin by preparing the dressing. In a small bowl, combine olive oil, red wine vinegar, minced garlic, dried oregano, Dijon mustard, salt, and pepper, then whisk together until well mixed.
- Prepare the vegetables by slicing an English cucumber lengthwise, removing the seeds, and cutting it into ¼-inch thick slices. Chop a green bell pepper into 1-inch pieces and halve cherry tomatoes to fill about two cups.
- Slice a red onion thinly and set aside ? cup of the slices. Measure out ? cup of pitted Kalamata olives and ensure they are whole.
- Cube 5 ounces of feta cheese into ½-inch pieces and tear ? cup of fresh mint leaves into smaller pieces for later use.
- Arrange the prepared cucumber slices, bell pepper pieces, halved cherry tomatoes, cubed feta cheese, sliced red onions, and Kalamata olives on a large platter.
- Drizzle the prepared dressing over the arranged ingredients and gently toss them to combine. Sprinkle a few pinches of dried oregano over the salad for added flavor.
- Garnish the salad with fresh torn mint leaves, adjust seasoning with additional salt and pepper if needed, and serve immediately or chill until ready to serve.
Ingredients
- 1 English cucumber, seeded and sliced into ¼-inch thick half-moons
- 1 green bell pepper, chopped into 1-inch pieces
- 2 cups cherry tomatoes, halved
- 5 ounces feta cheese, cut into ½-inch cubes
- ? cup red onion, thinly sliced
- ? cup Kalamata olives, pitted
- ? cup fresh mint leaves
- Olive oil
- Red wine vinegar
- Garlic
- Dried oregano
- Dijon mustard
- Salt
- Black pepper
FAQ
- Can I prepare Greek salad in advance?
- Yes, Greek salad can be prepared ahead of time, especially since it doesn’t contain delicate greens. If making in advance, consider adding fresh mint leaves just before serving to maintain their flavor and freshness.
- What is the best way to prevent the salad from becoming watery?
- To prevent the salad from being too watery, use cherry tomatoes instead of larger ones as they release less juice, and be sure to seed the cucumber before slicing.
- How can I modify this Greek salad to make it a full meal or vegan-friendly?
- To make it a complete meal, you can add cooked or roasted chickpeas. For a vegan version, omit the feta cheese and substitute it with 3/4 cup of cooked chickpeas and 1 tablespoon of capers.
- What kind of olives are recommended for Greek salad?
- Kalamata olives are recommended due to their salty and briny flavor, which pairs well with the feta cheese and fresh vegetables.
- What are some suggested dishes to serve alongside Greek salad?
- Greek salad pairs well with summer dishes like pesto pizza, veggie lasagna, or roasted vegetable pasta.
Tips
- Opt for cherry tomatoes instead of larger varieties to prevent excess moisture in your salad, keeping it crisp and fresh.
- Consider seeding your cucumber to avoid adding unnecessary water content to the salad, ensuring a perfect balance of flavors and textures.
- For a more visually appealing and evenly distributed salad, cut all ingredients into similar-sized pieces, aiming for uniformity in each bite.
- Prepare the salad ahead of time for gatherings, but reserve a few mint leaves to add just before serving for an extra burst of freshness.
Equipment
- Salad bowl or serving platter – Preferably large enough to arrange and toss the salad ingredients.
- Whisk – For mixing the salad dressing ingredients together.
- Chef’s knife – For chopping vegetables and feta cheese.
- Cutting board – To provide a stable surface for cutting ingredients.
- Measuring cups and spoons – For accurately measuring ingredients like olive oil, vinegar, and olives.
- Mixing bowls – For preparing and mixing the dressing separately before adding to the salad.
