Recipe: Greek Salad

This is one of our favorite summer dishes; easy and unique. Many restaurants offer some form of Greek salad, usually consisting of lettuce with a few tomatoes and cucumbers, basically a regular green salad with some olives and feta thrown in there. That’s not what this is.

The real Greek salad I’ve had in authentic restaurants is a chunk salad, no greens involved. This texture makes it far more interesting and unique, and allows the flavors to blend equally among all the similarly-sized chunks of vegetables. Using as many different colors of produce as possible gives the salad a beautiful presentation. Here’s how to make our version; no amounts are given because it competely depends on your tastes and amount of ingredients on hand.

Coarsely chop (dice-sized):
Tomatoes (preferably sauce)
Onions (preferably red)
Peppers (preferably multicolored sweet)

Crumble good feta cheese over the chopped vegetables. If desired, mix in chopped olives, dates, and/or capers.

Balsamic vinegar and olive oil work nicely, but I like to make a special Greek dressing ahead of time. Mix balsamic vinegar, minced garlic, chopped oregano, and dashes of salt and pepper and allow to sit ahead of time in the fridge. Add olive oil to salad separately, to allow the dressing to preserve in the fridge longer. If you used olives or capers, some of the brine is an excellent addition to this dressing.

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