When making an authentic Greek salad, there are two things to mind. First—you may not use lettuce (I know, I know, you’ll never catch me saying that about any other kind of salad.) And second—the feta is better if it comes in a big salty block.
Once you master those details, you’re on your way to crispy, crunchy, salty, briney, creamy mediterranean bliss. Lately our no-fuss summer dinner has been a big Greek salad with a (store-bought) roasted chicken.
And if summer has ya globetrotting (I’m jealous!!) check out some of the hidden gems we found on our Greek honeymoon last year. Otherwise, let’s just eat Greek salad together and pretend we’re sunbathing poolside, eh?!
Food La La Recipe: The Greek Salad
1 cucumber, peeled and halved lengthwise
3 roma tomatoes
1/2 small red onion, sliced
1 green bell pepper, sliced
1 handful greek olives
3 TBS olive oil
8 oz feta cheese
Slice cucumbers into half moons and tomatoes into bite-sized chunks. In a large bowl, combine cucumbers and tomatoes with olives, sliced bell pepper, and onion. Toss to mix.
Drizzle olive oil and sea salt over top and toss to mix.
Cut feta cheese into two triangles, and sprinkle each with oregano.
Arrange salad on serving platter and garnish with two triangles of feta.