- Prep Time: 10 minutes
- Yield: 4 servings
If you experience the traditional vegetable salads of Greece, you will notice that they are devoid of lettuce and, in some places, are doused in olive oil.
Fresh garden mint and dill, as well as a generous sprinkle of high-quality dried oregano, are what make this salad come alive. I find a distinct aroma and taste advantage with Greek versus Mexican oregano. Of course, select the best quality of olive oil you can find and the freshest, crispest cucumbers, tomatoes, and onions.
For the feta, I try to buy bulk from a Mediterranean specialty shop. Usually, I select from the Greek, Bulgarian, and French feta varieties. They vary in salt content and creaminess. My choice is usually the Bulgarian, for its rich creaminess.
The Greek varieties are best if you like them the most crumbly. Whichever you prefer, make sure the feta is from sheep’s or goat’s milk, and try to avoid the precrumbled, grocery-store-packaged feta.
Feta, probably the most famous traditional Greek cheese, is an excellent source of lean protein and is one of the healthiest dairy products one can include in a heart-healthy diet. I suppose you could omit the feta or replace it with tofu for a vegan dish.
Ingredients
- 3 tablespoons extra virgin olive oil, preferably Kalamata
- 1/2 tablespoon balsamic vinegar
- juice of 1/2 a lemon
- 1 clove of garlic, crushed
- 10 fresh mint leaves, chopped finely
- 2 teaspoons of finely chopped fresh dill
- 1 teaspoon dried oregano
- salt and fresh black pepper
- 2 large vine-ripened tomatoes, cut into 8 wedges, and seeded
- 1 hothouse cucumber, peeled and thinly sliced
- 1 small white onion, thinly sliced into half moons, and separated
- 1/4 pound of fresh feta cheese
- 20 Kalamata olives
Instructions
- In a wooden salad bowl, combine oil, vinegar, and lemon juice until emulsified. Add garlic and seasonings, and blend well. Add the remaining ingredients, toss well, and serve.
- The Greek tradition typically calls for family-style presentation, but always feel free to arrange individual plates.
- Greek salads make fantastic lunch meals, as well as vegetarian fare, with a fantastic, healthy source of lean protein from the feta cheese.
- No Greek-themed dinner party would be complete without a big Greek salad.
