Greece – Greek salad

Greece – Greek salad

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.

Greece - Greek salad
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This is beyond simple and absolutely delicious. Greek salad is the perfect combination of tangy and fresh.
Recipe type: Appetizer
Cuisine: Meditteranean
Serves: 6
  • 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
  1. 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.


Moussaka tweaks and cautionary tales

  • Start with prepping the eggplant in a salt soak.  It could easily over power the dish otherwise.
  • Follow the bechamel recipe exactly. This is not the place to get creative.
  • Don’t overcook the lamb (or whatever meat you select).  There is plenty of cooking time built in.
  • Know that this takes quite a bit of time.  You can make the meat sauce the day ahead to if you like
  • Watch the broiling at the end very carefully.
  • My version below includes slightly increased all spice, cloves, garlic, and other spices.

Helpful reading

Greek recipes TV does a great job of showing the steps, although they bake the eggplant instead of salting and frying the eggplant.

How to make Moussaka healthier

  • Use skim milk and olive oil based butter
  • Replace the lamb with low fat ground beef or turkey
  • Follow the baking instructions for the eggplant instead of the frying them

Nitty-Gritty – Moussaka

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  • Learning Curve: medium – moussaka aonly
  • Pre-work: it’s not required, but you could make the meat sauce and saute the eggplant the night before
  • Vegetarian: no, but you could replace the meat with mushrooms
  • Healthy: Not particularly (bechamel can be heavy, although I have lightened it up)
  • Freezes well:  yes


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