Isn’t it wild how a single bowl can transport you straight to the sun-drenched shores of Greece? Let’s dive into this medley of fresh flavors that promises to whisk you away with every bite. 🌿✨
I intensely enjoy preparing this revitalizing Greek salad. It is a kaleidoscopic mix of diced cucumbers, juicy tomatoes, and finely sliced red onions.
Creamy feta cheese, in cubed form, adds deliciousness, while Kalamata olives offer a touch of briny charm. I find the extras—green bell pepper, vinaigrette of extra-virgin olive oil and red wine vinegar, and accompanying silky smoothness—elevate the dish to another level.
Greek Salads Recipe Ingredients
– Cucumber: Hydrating and low in calories; adds a refreshing, crisp texture.
– Tomatoes: Rich in vitamins A and C; contribute juiciness and vibrant flavor.
– Red Onion: Provides a sharp, pungent taste; good for antioxidants.
– Green Bell Pepper: Excellent source of vitamin C; enhances crunchiness.
– Feta Cheese: Creamy, tangy; adds protein and calcium to the salad.
– Kalamata Olives: Packed with healthy fats; offer a salty, rich flavor.
– Extra-Virgin Olive Oil: Heart-healthy fats; smooth texture, enhances dressing.
– Red Wine Vinegar: Adds acidity; balances flavors with a pleasant tang.
Greek Salads Recipe Ingredient Quantities
- 1 large cucumber, diced
- 4 medium ripe tomatoes, chopped
- 1 medium red onion, thinly sliced
- 1 green bell pepper, sliced
- 200g feta cheese, cubed
- 1/2 cup Kalamata olives, pitted
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- Fresh oregano or parsley for garnish (optional)
How to Make this Greek Salads Recipe
1. Put the diced cucumber, chopped tomatoes, sliced red onion, and sliced green bell pepper in a large salad bowl.
2. In the bowl with the vegetables, incorporate the cubed feta cheese and pitted Kalamata olives.
3. In a tiny bowl or a measuring cup, combine well the extra-virgin olive oil and red wine vinegar. Whisk them together, I say.
4. Disperse the salad with the dried oregano.
5. Drizzle the dressing made of olive oil and vinegar over the salad.
6. Toss the salad gently to make certain that all the vegetables and feta have been coated with the dressing.
7. Add salt and freshly ground black pepper to the salad to achieve your desired taste.
8. Savor the salad and determine if it is appropriately seasoned or if it needs more salt, pepper, or other seasonings that might enhance the flavors.
9. Let the flavors meld together for a few minutes before serving the salad.
10. If desired, garnish with fresh oregano or parsley, and serve right away.
Greek Salads Recipe Equipment Needed
1. Large salad bowl
2. Cutting board
3. Sharp knife
4. Measuring cup
5. Measuring spoons
6. Whisk
7. Small bowl or measuring cup for dressing
8. Salad tongs or large spoon for tossing
FAQ
- Can I use another type of cheese instead of feta?Sure, although feta is the traditional cheese used, you can use other kinds like grilled halloumi or even goat cheese, which can vary in taste and texture.
- How do I make it vegan?This salad can be made vegan by not using feta cheese or replacing it with a vegan cheese alternative.
- Can I prepare this salad in advance?The vegetables are best prepared fresh, but they can be chopped and refrigerated. The dressing can be stored at room temperature. You can dress the salad right before serving, adding the cheese at the same time to keep the salad crisp. If the salad will be served without the dressing, it can wait in the refrigerator.
- What can I serve with this Greek salad?This salad goes nicely with seafood and grilled meats, or as part of a Mediterranean-inspired array with hummus and pita bread.
- Are there any variations to this recipe?Ingredients such as capers, sun-dried tomatoes, or roasted red peppers can be added for extra flavor.
- Is it necessary to peel the cucumber?Removing the skin from the cucumber is just a matter of taste. If you want a more streamlined cucumber, peel it. But for texture and nutrition, keep that skin on.
Greek Salads Recipe Substitutions and Variations
Don’t use a big cucumber; use 2-3 Persian cucumbers instead for a similar taste and crunch.
Replace the medium ripe tomatoes with sweet cherry or grape tomatoes.
Substitute sweet onion or shallots for red onion if you want a less intense flavor. Those ingredients will provide much milder, even a bit sweet, flavor than red onion.
Substitute yellow or orange bell pepper for green bell pepper to give a dish more sweetness and a pop of color.
Substitute goat cheese for feta cheese; it is more tangy.
Pro Tips
1. Enhance the Flavor: Allow the salad to sit in the refrigerator for about 30 minutes before serving. This resting time helps the flavors meld and intensify.
2. Customize the Dressing: Add a small clove of minced garlic or a splash of lemon juice to the dressing for an extra layer of flavor.
3. Chill the Ingredients: Before assembling the salad, chill the cucumbers, tomatoes, and olives. This will make the salad more refreshing and crisp when served.
4. Uniform Cheese Size: Cube the feta cheese into small, uniform pieces to ensure even distribution throughout the salad, so every bite gets a taste of cheese.
5. Texture Contrast: Consider adding a handful of toasted pine nuts or walnuts for added crunch and texture contrast to the salad.
Greek Salads Recipe
My favorite Greek Salads Recipe
Equipment Needed:
1. Large salad bowl
2. Cutting board
3. Sharp knife
4. Measuring cup
5. Measuring spoons
6. Whisk
7. Small bowl or measuring cup for dressing
8. Salad tongs or large spoon for tossing
Ingredients:
- 1 large cucumber, diced
- 4 medium ripe tomatoes, chopped
- 1 medium red onion, thinly sliced
- 1 green bell pepper, sliced
- 200g feta cheese, cubed
- 1/2 cup Kalamata olives, pitted
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- Fresh oregano or parsley for garnish (optional)
Instructions:
1. Put the diced cucumber, chopped tomatoes, sliced red onion, and sliced green bell pepper in a large salad bowl.
2. In the bowl with the vegetables, incorporate the cubed feta cheese and pitted Kalamata olives.
3. In a tiny bowl or a measuring cup, combine well the extra-virgin olive oil and red wine vinegar. Whisk them together, I say.
4. Disperse the salad with the dried oregano.
5. Drizzle the dressing made of olive oil and vinegar over the salad.
6. Toss the salad gently to make certain that all the vegetables and feta have been coated with the dressing.
7. Add salt and freshly ground black pepper to the salad to achieve your desired taste.
8. Savor the salad and determine if it is appropriately seasoned or if it needs more salt, pepper, or other seasonings that might enhance the flavors.
9. Let the flavors meld together for a few minutes before serving the salad.
10. If desired, garnish with fresh oregano or parsley, and serve right away.
