Monday, May 9, 2011

Greek Salad

This post was originally written and published for my feature on HonestCooking.com:

I have been on a salad kick lately, and the other night I couldn’t get Greek salad out of my mind. I had to make it.

So I did.

You know that I am all about simple and fast weeknight meals that don’t sacrifice flavor.  It doesn’t get much simpler than chopping up a bunch fresh produce and tossing it in a wonderful homemade vinaigrette. And flavor? Man does this have wonderful flavor! If I had to choose one word to describe this salad, it would be: FRESH!

This is one of those recipes that you can customize to personal preference. Hate red onion? Ditch it. Love feta? Add more. But please oh please promise me you won’t skip the fresh oregano – it MAKES it! Just saying…

There is something so delicious about the simplicity of a Greek salad. Fresh crisp vegetables tossed in a light and herby Greek dressing = my kind of salad!

Now, you can serve this as a side, or you can throw some grilled marinated chicken on top and make a meal out of it! We chose the latter and did a quick marinade of lemon juice, garlic salt, oregano, and olive oil on the chicken and grilled it. Then right before we pulled it off the grill, we drizzled a little balsamic vinegar on top. It complimented the salad beautifully!

I hope you all enjoy this taste of spring / summer as much as we did.

Print Print Save Save

Greek Salad

Ingredients:

Dressing:
1/4 cup (60 ml) red wine vinegar
1/2 cup (120 ml) olive oil
2-3 tablespoon (16-24 g) chopped fresh oregano
1 large clove garlic (or 2 small)
1 teaspoon (5 g) salt
1 teaspoon (5 g) sugar
1/2 teaspoon (2.5 g) black pepper

Salad:
Chopped Romaine Lettuce (2-3 heads)
Chopped Large Tomatoes (1-2)
Chopped Cucumber (1 full Hot House)
Chopped Red Onion (1/4 Onion)
Halved Pitted Kalamata Olives (1/2 - 3/4 Cup)
Crumbled Feta Cheese (3-4 Ounces - or more)
Half Lemon (to squeeze on top of Salad)
Additional Chopped Parsley/Oregano if you like (optional)

Directions:

In a small bowl or salad dressing shaker, mix together the red wine vinegar, olive oil, oregano, salt, sugar, and black pepper. Set aside.
Note: Dressing is a double batch. It stores well in the refrigerator for up to a week - may half if desired .
Assemble salad with Romaine, cucumber, red onion, crumbled feta, and kalamata olives (tweek amounts to personal preference). Squeeze half of a lemon over the salad. Add dressing to taste. Toss and serve immediately.
Serve as a side salad or topped grilled chicken as a main course.

  Pin It

10 Responses to “Greek Salad”

  1. 1

    brandi@BranAppetit — May 9, 2011 @ 1:08 pm

    this sounds so light and refreshing! plus, we are obsessed with olives lately, so it’s right up our alley :)

  2. 2

    brandi@BranAppetit — May 9, 2011 @ 1:08 pm

    ps: can’t wait to meet you next week! so crazy that it’s already here.

    • Kristina replied: — May 9th, 2011 @ 4:34 pm

      Ditto! It’s going to be a blast! :)

  3. 3

    Elena @ GagaForGrapefruit — May 9, 2011 @ 6:42 pm

    sounds DELICIOUS! YUM!

  4. 4

    katie — May 9, 2011 @ 11:13 pm

    more olives!!! i’d keep everything exactly the same, but i swear i could eat a jar of calamatta’s all by myself. i was INSANE for greek salad when i was pregnant with maitland…i would make a mixing bowl-sized one for lunch at least once a week. now, when i just see the words greek salad, my mouth waters (yup…it is…right now). great pics on this post!
    ps. just put the pork tenderloin in the fridge for tmrw night (the honey-dijon thing).

    • Kristina replied: — May 12th, 2011 @ 10:39 pm

      So glad the girls liked the pork!!! :)

  5. 5

    natalie (the sweets life) — May 10, 2011 @ 10:59 am

    I’m with you–adore Greek salad! I just posted a Greek panzanella the other day…I highly recommend adding the toasted bread cubes!

    • Kristina replied: — May 12th, 2011 @ 10:40 pm

      I def need to try that!!!

  6. 6

    sandy axelrod — May 10, 2011 @ 7:06 pm

    I love Greek Salad too. I make my dressing differently though. I make a lemon vinaigrette with fresh lemon juice, salt, pepper, fresh oregano and Greek Extra Virgin Olive oil. Sometimes I add garlic grilled shrimp for a complete meal. Sooooooo good!

  7. 7

    heatheranne — May 9, 2013 @ 10:10 am

    So good! I am amazed how great your salad dressings turn out! We usually always buy bottled greek dressing but decided to try this and it was so good! thank you!!!

Leave a Comment

Current ye@r *