See the full Greek menu here
Greek salad tweaks and cautionary tales
- Make sure you fully de-seed the tomatoes. The worst thing you could do would be to have tomato seeds floating around your Greek salad. Gross.
- I added a bit more red wine vinegar just out of personal preference, but I left it the same below.
- I’m not a big fan of parsley, so I pulled it out of the receipe.
- There is no lettuce in a traditional Greek salad.
- Try to get your cuts to similar sizes.
How to make Greek salad healthier
- This is really pretty darn healthy. You could use a low fat feta, but I feel it’s better to stick with full fat here.
Nitty-Gritty – Greek salad
- Learning Curve: none
- Pre-work: none
- Vegetarian: yes
- Healthy: yes
- Freezes well: no, but you can put it over chicken and make pita sandwiches later in the week.
- 2 cups tomatoes, fully seeded, diced
- 2 cups diced seeded peeled cucumber (use a spoon to remove seeds)
- 1 cup diced red bell pepper
- ¼ cup pitted kalamata olives
- ¼ cup diced red onion
- 3 tablespoons extra-virgin olive oil
- 1½ tablespoons red wine vinegar
- 1 tablespoon lemon juice (optional)
- ½ teaspoon dried oregano
- ¼ cup crumbled feta cheese
- Toss first 9 ingredients in medium bowl to blend. Gently mix in cheese, leaving a bit to top each serving. Season with salt and pepper.