Greek Salad
Greek Salad
I will confess, the first time I had a Greek salad, I didn’t like it very much. I was at a little restaurant, with friends, many years ago. The salad was so full of feta that the saltiness overwhelmed everything else. Don’t get me wrong, I like feta, but this salad was basically a bowl of feta with some lettuce hiding under it.
I had another Greek salad some years later, that was so much better. The right balance of veggies, cheese, olives and dressing. I am glad I gave it another try.
I have learned to love Greek salads since then and eat them often. There are so many variations out there. This is the recipe I use most of the time, although I do play around with it. It is especially nice to enjoy one this time of year with the fresh, local tomatoes.
Greek Salad
8 c. mixed salad greens – I like Romaine and spinach
3-4 tomatoes, seeded and diced
1 roasted sweet pepper, seeded and diced*
2 c. sliced cucumber
1/2 sweet onion, sliced thin
1/2-3/4 c. sliced olives
4 oz. crumbled feta cheese
Dressing
Juice of 2 lemons
2-3 cloves garlic
1 t. sea salt
1/2 t. oregano
1/4 t. crushed red pepper
1/2 -2/3 c. olive oil
In large bowl combine vegetables. In blender combine lemon juice with garlic, salt, oregano and pepper and blend until smooth. With machine running add oil in a slow steady stream until it becomes emulsified. Adjust seasonings. Toss with vegetables and top with olives and cheese before serving. Serves 4-6.
* Here is how to roast a pepper, in case you didn’t know.
