Greek salad recipes

Not so traditional Greek salad

Classic Greek salads usually have large slabs of feta with large lush lumps of green peppers and tomatoes, along with olives, onions and cucumbers. Definitely, it’s tasty, but a bit tricky to eat. What’s more, the lack of lettuce feels like surveillance. This is a salad that requires lettuce!

So I decided to put my own spin on a Greek salad with this recipe. There are still fetas, kalamata olives and traditional vegetables, but they are cut into fork-sized pieces to make your dining experience seamless (a technique I borrowed from a chopped Greek salad). We’ll also add lettuce. This is perfect for making the most of its zippy red wine vinaigrette.

My Greek salad recipe

Modernized Greek salad recipe. Add lettuce and cut all the vegetables into pieces, and Greek salad gives an updated feel without changing the core ingredients or flavors we love!

Large and bold flavours. It is all the big flavors that make Greek salads so tasty. Apart from lettuce and cucumbers, there are no violets here that really shrinks! The olives and cheese in the kalamata are salty and briny, the red onions are stimulating, the tomatoes are sweet and acidic, the green peppers add sharpness, and the tangy dressing brings it all together.

Great texture. Another painting of a Greek salad is texture. It’s crispy, crisp and doubled, but the cheese adds creaminess and the tomatoes give a burst of juiciness.

Ingredient Notes

Romaine Lettuce: Uses an entire head of romaine lettuce. If you are using Hearts of Romaine, you will need to buy three. The romaine is crisp and sturdy enough to stand up to the other ingredients in this salad. Red Onion: I like to slice the onion very thinly so it won’t overwhelm you. Mandolin slicers are useful! Tomato: Can be used with cherry or grape tomatoes. I prefer petite tomatoes because petite tomatoes release less juice into the salad than full-sized tomatoes. Cucumber: We recommend cucumbers in the greenhouse. There are few seeds and the edible skin is very colorful. Persian or British cucumbers also work. Green Peppers: Green Peppers have a great bite compared to sweeter yellow and red peppers. It is one of the key ingredients in Greek salads. Kalamata Olives: Save time by buying pit olives and drilling holes yourself. Feta Cheese: Use a block of feta to cut into cubes. The crumbled feta types melt in the salad when thrown in a dressing. Dressing: My Greek salad dressing recipe combines olive oil, red wine vinegar, garlic and oregano, Dijon mustard, salt and pepper.

How to make Greek salad

Make a dressing. Whisk together the ingredients in a small bowl or liquid measuring cup. (It’s good to use a measuring cup, as the spout can be poured easily without any accidents!)

Prepare lettuce. After washing the romaine, dry thoroughly. If it’s a little wet, chop it into bite-sized pieces and dry it with a salad spinner. Water is the enemy of salads! It wilts the greens and dulls the flavor of the dressing.

Prepare the vegetables. Rinse and dry the tomatoes, peppers and cucumbers. Half the tomatoes and chop the peppers and cucumbers into bite-sized pieces. Thinly slice the onion.

toss. Combine lettuce with vegetables and olives. Throw gently, then add the cubic feta and throw it again. Use a gentle touch, especially after adding feta. You don’t want to squash it into a bit.

Dress up the salad. Pour the dressing into the bowl and throw it again before serving.

Tips and Variations

Don’t dress up the salad until you’re ready to serve it. If you’re making this for a party, you can offer side dressings and let everyone add their own. If the salad is sitting in the dressing for a long time, the lettuce will wilt. Add a crunch. There are plenty of crispy things in this salad, but if you also need crunches, pita chips would be great. Instead of throwing it in a salad, add it as a topping. For healthier options, you can make your own crunchy roasted chickpeas and add them on top. Please make it a meal. Add grilled chicken to this Greek salad to make more stuffing and turn it into a complete meal. If you’re a tuna fan, add a can of hard white tuna drained. Add canned chicks drained for plant protein, or skip lettuce and sub with cooked quinoa.

Provide suggestions

meat. Serves salad as a side of marinated chicken. Use a Greek marinade to infuse the flavor before grilling or baking. Greek meatballs are perfect with this salad and with creamy tutupeki sauce.

seafood. Both lemon pepper shrimp or dill and lemon salmon have flavors that combine well with Greek salads.

Pita bread. Serve pita bread on the sides and scoop up the remaining dressing and feta from the salad. I love this simple flatbread recipe! Serve with homemade hummus or garlic tahini sauce if necessary.

Store Greek salad and dressing separately if possible. This will extend the storage life of your salad. Separately stored dressings last for a week, while salads last for 2-3 days. Whisk the dressing before use and if it has solidified in the fridge, let it sit at room temperature for 10-15 minutes.

If you are already dressed in a salad, keep it in an airtight container for up to one day. You can add a few freshly carved romaines to bring back some of the crispness.

Dress the ingredients in a small bowl or measuring cup until well combined (emulsified).

¼ cup extra virgin olive oil, 3 tablespoons of red wine vinegar, Garlic cloves, chopped or pressed against, 1 ½ tsp dried oregano, 1/2 tsp Dijon mustard, ¼ tsp kosher salt, taiss teaspoon coarse ground black pepper, tastes better

Rinse the romaine lettuce. Dry as much as possible. Chop into bite-sized pieces. If the lettuce still appears to be wet, spin it with a salad spinner to remove any excess water.

Head Romaine Lettuce 1 Head

Add lettuce, onion, tomato, cucumber, green peppers and olives to a large salad bowl or mixing bowl. Mix gently and mix. Add feta and throw it gently again.

1 pint cherry or grape tomato, half, One greenhouse standing cucumber, minced, 1 green pepper, minced, ½ cup of karamata olives, pits and half; 4 oz. Feta cheese, cut into cubes, ½ Red onion, sliced ​​very thinly

Add the dressing to the salad just before serving. Throw it in the dressing until it is well coated.

Romaine: I use the entire head of the Romaine. If you are using Romaine Lettuce Hearts, you will need a package of three hearts. Onions: Try this pro-trick to reduce the strong flavor of onions. Marinate the sliced ​​onions with dressing while preparing the rest of the salad. This will bite the flavor. Go ahead: If you don’t plan on serving this salad immediately, refrigerate the dressing and salad separately. Dress up the salad just before serving.

Serving: 1cup, calorie: 148kcal, carbohydrates: 9g, protein: 4g, fat: 12g, Saturated fat: 3g, Polyunsaturated fat: 1g, January Saturated Fat: 7g, cholesterol: 13mg, sodium: 381mg, potassium: 453mg, fiber: 3g, sugar: 4g, Vitamin A: 7519iu, Vitamin C: 29mg, calcium: 119mg, iron: 1mg

Nutrition information is calculated automatically and should only be used as an approximation.

Share the comments and ratings below! I love hearing what you think!