Greek Salad

I shared my brother-in-law’s tzatziki quite a while ago, so it’s about time I share another of his great recipes – Greek salad.  This is my go-to when I’m asked to bring a side dish to a cookout or party… I feel like there’s never enough healthy food at those types of gathering (just lots of chips, macaroni, buns, and sweets), so I love bringing this colorful salad chock full of veggies to balance out the meal.

I’ll start off by saying that I don’t actually make the original recipe.  The dressing is perfect the way it is – I don’t recommend any changes to that, other than doubling it for a larger salad!  But you can adjust the actual salad ingredients based on your taste.  I’m not a fan of raw onion (even purple, even using the soaking in ice water trick) or roasted bell peppers, so I just leave them out.  My sister doesn’t like cucumbers, but likes the onions, so she makes her own version.  So feel free to use the salad ingredients that you like, and leave out the ones you don’t – make it your own!

Dressing ingredients:

  • 6 tbsp olive oil (12 tbsp = 3/4 cup)
  • 1.5 tbsp lemon juice
  • 1 tbsp red wine vinegar
  • 1/2 tsp dried oregano
  • 1/2 tsp dried dill
  • 1/2 tsp dried basil
  • 2-3 cloves garlic, diced finely

Combine ingredients by whisking in a bowl or shaking in a Mason jar (my preferred method).  If you can let it stand at room temperature for a few hours before use, it tastes better, but if you don’t have time it’s still OK, just not as flavorful.  You can also make it the night before and store in the fridge, just put it on the counter to warm up to room temperature a few hours before use.

Salad ingredients, in proportions you’d like:

  • Romaine lettuce
  • Roma tomatoes, seeded and cut into bite-sized pieces
  • English cucumbers, sliced and quartered
  • Purple onion rings (can be soaked in cold water to decrease potency)
  • Roasted red pepper, sliced (from a jar is easiest)
  • Feta cheese, crumbled
  • Kalamata olives, pitted and cut in half or sliced

My perfect salad has 2-3 heads of Romaine, about 6 Roma tomatoes, 1/2 an English cucumber, 1 tub of pre-crumbled feta, and 1/2 jar of sliced Kalamata olives, tossed with a double recipe of dressing.

IMG_3584

This is my giant 4 quart Pyrex mixing bowl, which conveniently comes with a lid for easy transport to a party

As with most salads, dress right before serving so it stays crisp and not soggy.  However, 2nd day Greek salad is also a favorite in our house – I’m not exaggerating when I say the dressing gets better as it sits!  Even though the lettuce starts to get wilted the next day, our family definitely doesn’t let it go to waste!  I know you will love it as much as we do 🙂

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