|Nutrition Facts (per serving)|
|Servings: 3 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||29%|
|Saturated Fat 6g||32%|
|Total Carbohydrate 32g||12%|
|Dietary Fiber 8g||30%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
It's no wonder the Greek salad is such a popular dish. The salty, tangy flavor of the feta cheese balances nicely with the lemon and olive oil dressing. This version of the Greek salad is served on a bed of chopped romaine lettuce, but you can use red or green leaf lettuce if you prefer.
A Greek salad is often served as part of a larger meal. Add a crusty loaf of bread to mop up the tangy juices. The salad is fantastic with a Greek-style roasted lamb meal or this classic eggplant moussaka.
- 1 medium cucumber
- 1 large tomato
- 3 radishes
- 1 small onion (yellow or red)
- 1/2 bell pepper
- 3/4 cup feta cheese (cubed)
- 1/2 cup whole black olives (pitted; kalamata olives are traditional)
- 4 tablespoons extra-virgin olive oil
- 3 tablespoons lemon juice
- 1 clove garlic (pressed or finely minced)
- 1/2 teaspoon dried oregano (or about 1 1/2 teaspoons fresh oregano leaves)
- 1 head romaine lettuce (washed, dried, chopped)
- Kosher salt (to taste)
- Black pepper (freshly ground, to taste)
Gather the ingredients.
Peel the cucumber if the peel is thick. Slice it into thin rounds.
Cut out the stem and core of the tomato and chop.
Thinly slice the radishes and onion.
Slice the bell pepper into strips.
Combine the cucumber and tomato with the sliced radishes and onion in a large bowl.
Add the feta cheese and olives.
In a small bowl combine the olive oil, lemon juice, garlic, and oregano. Whisk to blend.
Toss the vegetables with the lemon and olive oil mixture.
Line individual salad bowls or plates with chopped lettuce and top with the salad mixture. Sprinkle lightly with kosher salt and freshly ground black pepper.
- How to Store Tomatoes: Ripe tomatoes are best kept at around 55 F, which can be a challenge. Refrigerated tomatoes are stored below 40 F and room temperature in most homes is around 70 F. Harold McGee, author of "On Food and Cooking," writes that some of the enzyme activity can come back if taken out of the refrigerator a day or two before eating or using in a salad.
- How to Store Cucumbers: Wash the cucumbers and dry them. Place the cukes in a plastic bag but do not seal it. Store in the crisper.
- Replace the large chopped tomato with about 1 cup of sliced grape tomatoes or cherry tomatoes.
- Replace the lemon juice with red wine vinegar.
- Greek Panzanella Salad: Omit the lettuce and add an extra tomato and cucumber. Toss the vegetables with 3 cups of toasted French bread croutons. To make the croutons, drizzle them with 1 tablespoon of olive oil and bake them in a baking pan in a single layer in a 400 F oven for about 10 minutes.
What Is a Greek Salad?
A Greek salad is usually a combination of tomatoes, cucumbers, and red onion. Common additions include ripe olives, bell peppers, and feta cheese. This Greek salad is served on a bed of lettuce, which is not standard in the classic Greek salad. For a more traditional Greek salad, omit the lettuce and radishes and add a few more tomatoes and cucumbers.