When the sun is blazing and you crave something vibrant and refreshing, nothing beats a Greek salad. It’s like a summer breeze on your taste buds, with crunchy cucumbers and juicy tomatoes mingling in a zesty dance. Oh, and that tangy feta? It’s the star of the show, bringing it all together with a salty wink.
Steps
- Prepare the dressing by whisking together olive oil, red wine vinegar, minced garlic, dried oregano, Dijon mustard, salt, and pepper in a small bowl.
- Slice an English cucumber lengthwise, remove the seeds, and cut into ¼-inch thick slices. Chop a green bell pepper into 1-inch pieces.
- Halve cherry tomatoes to make up 2 cups. Cube 5 ounces of feta cheese into ½-inch squares.
- Thinly slice a red onion to get ? cup and measure out ? cup of pitted Kalamata olives.
- Arrange the cucumber slices, bell pepper pieces, halved tomatoes, feta cubes, sliced red onion, and olives on a large platter.
- Drizzle the dressing over the arranged ingredients and toss gently to combine.
- Garnish the salad with generous pinches of dried oregano and top with ? cup of fresh mint leaves. Adjust seasoning to taste before serving.
Ingredients
- 1 English cucumber, halved lengthwise, seeded, and sliced into ¼-inch thick pieces
- 1 green bell pepper, cut into 1-inch pieces
- 2 cups cherry tomatoes, halved
- 5 ounces feta cheese, diced into ½-inch cubes
- ? cup red onion, thinly sliced
- ? cup Kalamata olives, pitted
- ? cup fresh mint leaves
- Olive oil
- Red wine vinegar
- 1 clove garlic, minced
- Dried oregano
- Dijon mustard
- Salt and freshly ground black pepper
FAQ
- What are the key ingredients in a traditional Greek salad?
- A classic Greek salad includes sliced cucumbers, tomatoes, green bell pepper, red onion, Kalamata olives, and feta cheese. A handful of mint leaves is added for a fresh touch.
- How do you prevent the salad from becoming watery?
- To avoid excess water, use cherry tomatoes instead of larger ones and seed the cucumber before slicing.
- Can this Greek salad be made in advance?
- Yes, since it doesn’t include tender greens, it’s ideal for making ahead. However, save a few mint leaves to add just before serving for maximum freshness.
- How can I make this Greek salad vegan?
- Simply omit the feta cheese and instead add 3/4 cup cooked chickpeas and 1 tablespoon of capers to maintain flavor and texture.
- What variations can I try with this Greek salad recipe?
- You can experiment by adding a mix of red, green, and yellow bell peppers, fresh oregano or parsley, or include cooked or roasted chickpeas to make it a more filling meal.
Tips
- Seed the cucumber before slicing to prevent the salad from becoming watery.
- Use cherry tomatoes instead of larger varieties, as they release less water and help maintain the salad’s texture.
- For a balanced bite, cut all the salad ingredients into similar-sized pieces, such as 1-inch squares for bell peppers and 1/2-inch cubes for feta.
- Prepare the salad in advance if needed but add fresh mint leaves just before serving for the freshest flavor.
Equipment
- Salad Spinner – Useful for washing and drying vegetables efficiently.
- Whisk – To mix the dressing ingredients together smoothly.
- Chef’s Knife – A high-quality knife for chopping vegetables and cheese.
- Cutting Board – A large, sturdy board for prepping the vegetables and cheese.
- Serving Platter – A large platter for arranging and serving the salad attractively.
