Greek Salad Recipes
Although I do like greek salad recipes with lots of different ingredients there's a lot to be said for the simple basic version as well.
The first time I had this dish was on the island of Crete in the early eighties. The salads served in most of the restaraunts I frequented consisted of sliced tomato & cucumber, 1 or 2 olives and a big piece of feta cheese on top.
For dressing there were bottles of olive oil and vinegar on the table to pour on at your leisure. Finally there was always bread served for dipping in the leftover dressing on your plate.
I have included that recipe here first, followed by a 4 serving sized full salad...
1-Traditional Single Serving Side Dish
1 sliced tomato
3 inch length of cucumber-sliced
1 thin slice of onion
1 slice feta cheese
1 pinch each of salt & pepper
Vinegar or lemon juice
Slice the cucumbers and tomatoes and stack on a plate. Add onions, olives, salt and pepper.
Place feta on the top, drizzle olive oil and any type of vinegar over the whole salad. Lemon or lime juice can be used instead of vinegar.
2-Tossed Version with Basic Dressing
I've added an extra ingredient to this basic recipe....Avocado. It really adds some nice flavour.
Makes 4-6 servings. Adding more tomato and cucumber will make it a little bigger without adjusting the other ingredients.
4 tbsp. olive oil
2 tbsp. wine vinegar *
1/2 clove garlic-minced(optional)
1 tsp. oregano and/or basil
1/2 tsp. salt
*Wine vinegar can be substituted with apple cider vinegar, lemon juice or mixed 50/50 with the juice.
Cucumber-about a 6 inch length
1 bell pepper-any colour
1-2 slices red onion
100 grams(3.5 oz.)feta cheese
1-Start by making the dressing first. Mix the ingredients together in a small jar or drinking glass. Cover the top with a lid or cling wrap and shake for about a minute to get the liquid emulsified.
2-Get your vegetables ready. Cut the tomatoes in half lengthwise and slice across the width. Do the same with the cucumber. Slice and chop the bell pepper, onion and avocado.
3-Prepare Olives and Feta. For the olives you can slice them or leave them whole. I prefer the Greek Kalamata style but even a can of plain black ones will do fine. How many you add is up to you.
Cut two slices from a brick of feta cheese, crumble and add to the bowl. Gently toss salad and add roughly the same amount of feta to the top of the salad.
If not eating right away, cover the bowl with plastic wrap and refrigerate.
3-Dressing the dish: There is no set rule for this but you can...
- Add the dressing made earlier to the whole salad in the bowl.
- Serve the salad in individual portions leaving the dressing on the side to be added by your guests at their leisure.
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