I love classics — jeans and a white t-shirt, stud earrings, burgers and fries, a plain Hershey bar, and everything else that doesn’t require an upgrade. I’m not an upgrade kind of girl. I tried to be, but failed miserably. That’s probably why a classic Greek salad appeals to me, it’s a no frills salad that comes together quick, but demands the attention worthy of diva status.
I’ve had a lot of different types of Greek salad variations — some with greens, some with blocks of feta on the top, different vinegars…but I always come back to this one. Let me start my saying, I’ve never been to Greece. It’s on my must do list while living in Europe, but we’ll see. Life is busy and gets in the way of my fun sometimes. Nevertheless, I’ve had my fair share of the Greek Salad living in Europe, so trust me on this one.
If you would have asked me two years ago what I put in my Classic Greek Salad, I would have told you: tomatoes, cucumbers, olives, onions, and feta. At no time were green peppers part of that mix. Since then, I have had many friends visit Greece and there are often green peppers on their salads along with a generous and ever flowing supply of rich extra virgin olive oil.
Most of my Greek salads have balsamic vinegar added to them, but I think it makes the salad a little watery, so I leave it off or opt for balsamic glaze instead. Then of course, you have to add salt, pepper, and a little dried oregano.
I know I’m a little biased because I love this salad, but I think it’s one you need to have in your repertoire, as it works for pretty much any occasion. Or just for lunch.
Check out my Classic Greek Salad in my newest cookbook, Live to Eat Well, available for order right now.
If you need an accompaniment to this salad, try any of these recipes:Print
4 vine-ripened tomatoes
1 English cucumber
1 green bell pepper
1 small red onion, thinly sliced
20 kalamata olives
12 green olives
4 ounces feta cheese, either as one whole piece or broken into large chunks
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
Cut tomatoes, cucumber, and bell pepper into bite sized chunks and add to a medium sized bowl.
Add onions, olives. Place feta on top, drizzle with olive oil, and sprinkle with salt, oregano, and pepper.