Greek Salad

I've been making my own Greek salad for years. The ones I have tried from most restaurants rarely satisfy. There is just no comparison to homemade versions. First, you typically only get about 4 olives, the Feta is not good quality and tends to be overly salty, and the vegetables are not as fresh as I would like, nor is iceberg lettuce of much use in terms of taste and nutritional value — it adds some crunch, but that's about it.

Classic Greek Salad

From my kitchen, you get a loaded up fairly classic version, with lots of good quality olives that are pitted just before being added to the salad and a decent quantity of delicious Greek sheep milk Feta. In addition to peppers, red onion and cucumber, I've added some slightly bitter endives, radicchio and some fresh leaf lettuce. For best flavor, mix your salad up ahead of time, seal tightly and chill in the refrigerator for a few hours before serving to blend the loveliness.

This is my contribution to No Croutons Required this month. The theme is raw soups and salads.

Greek SaladGreek Salad
Recipe by
Cuisine: Greek
Published on March 12, 2013

A dressed-up modern-style Greek salad with an assortment of leaf vegetables and plenty of Feta cheese and Kalamata olives

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Salad:
  • a few handfuls of leaf lettuce, torn into pieces
  • 4 Belgian endives, trimmed and chopped
  • 1 small radicchio, trimmed and chopped
  • 1 red bell pepper, seeded and cut into strips
  • 1 green bell pepper, seeded and cut into strips
  • 1 banana pepper, seeded and cut into strips
  • 1 small red onion, cut into half rings
  • 1/2 English cucumber, sliced
  • few handfuls cherry tomatoes, halved
  • 1 1/2 cups Feta cheese, crumbled + extra for garnish
  • 1 cup Kalamata olives, pitted
Dressing:
  • 1/3 cup extra virgin olive oil
  • 1/4 to 1/3 cup red wine vinegar
  • 2 to 3 tablespoons white balsamic vinegar
  • juice from 1 fresh lemon
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • fresh cracked black pepper to taste
  • pinch or two of dried red chili flakes
Instructions:

  • Combine the salad ingredients in a large bowl.

  • In a small bowl, whisk together the dressing ingredients. Pour over the salad and gently toss to coat. Garnish with extra crumbled Feta cheese.

Makes 6 servings
vegetarian Greek salad

More Greek creations you are sure to enjoy:
Leek and Rye Berry Salad with Halloumi Cheese, Sun-Dried Tomatoes and Olives
Quinoa Dolmadakia (Stuffed Grape Leaves)
Skewered Greek-Style Salad

Audio Accompaniment: Erot