Apparently our tzatziki-hummus from Thursday’s post got us craving Greek food, because we’re back again today with another little taste of the Mediterranean. This time it’s in the form of a salad that’s delicious, healthy, and as always- simple 🙂
And yes, that is the same blue bowl and blue napkins from our other Greek-themed photo shoot. What can we say? When you find something that works you stick with it, right?
Well, that and you can only have so many blue bowls in your cupboard…
But enough about bowls, let’s talk about salad! Juicy tomatoes, crisp cucumbers, some pungent black olives and salty feta cheese. Talk about yum!
Those of you who have had some experience with Greek food (or at least Greek Salad) will notice that we left out one very key ingredient: red onion. The truth is, no one in our family is a real fan of red onions. In small quantities they’re ok, but for the most part we all find they just leave an overwhelming onion taste in our mouths that lasts forever. But of course, if red onion is your thing, we definitely encourage you to add it in to the mix!
The dressing for this salad has only a handful of ingredients, making it a snap to prepare so you can spend the rest of the time working on the chicken souvlaki feast you’re going to serve it alongside. At least that’s what our family did, and is highly recommended!
Oh, and remember that Greek-inspired hummus we mentioned? That would go pretty well with this, too. Just sayin’ 😉
Easy Greek Salad
Prep Time: 10 minutes
3 ripe tomatoes
1/2 large cucumber
1 cup pitted black olives
1/2 large red onion (optional)
1/2 c. reduced-fat feta cheese
1/4 c. olive oil
3 tbsp white vinegar
1 tbsp lemon juice
1 clove garlic, minced
1 tsp dried oregano
Dice the tomatoes, cucumber and onion (if using) into bite-sized pieces and place in a medium-sized bowl. If desired, cut the olives in half or leave them whole and add them in as well. (We cut some of them up and left some whole). Crumble the feta cheese and add it to the bowl as well. Stir everything together until it is all evenly mixed.
In a container with a tight-fitting lid, combine the olive oil, vinegar, lemon juice, garlic and oregano. Shake vigorously until everything is mixed together well. Pour the dressing over the salad and stir gently to make sure all the ingredients have been evenly coated with the dressing. Cover and allow to marinate in the fridge for at least 30 minutes before serving. The salad will keep in the fridge for a couple days. (And even gets better as it sits).
Have you ever tried Greek food? What is your favourite Greek dish?