Fresh, colorful, and tasty, the Greek salad is one of the most iconic dishes of Hellenic cuisine.
I would love to tell you about the first time I tasted this dish, gazing at the crystal-clear sea of some Greek beach, but the truth is quite different… the first time I tasted this Mediterranean-flavored salad was at a farmhouse in Tuscany. Since then, I often serve it as a side to various main courses or as a single dish accompanied by a generous amount of bread.
As often happens with traditional recipes, there are several variations of this dish, some of which include the addition of green peppers, others the addition of lettuce, etc.
The one I usually prepare includes cherry tomatoes, Greek black olives, cucumber, spring onion, and feta, all seasoned with extra virgin olive oil, salt and dried oregano.
I remain hopeful that someday I will enjoy this dish on a beach of some Greek island.
Now take a moment to read the recipe and then…let’s cook and eat!!
See also
- Difficulty: Very Easy
- Preparation time: 15 Minutes
- Portions: 4
- Cuisine: Greek
- Seasonality: Summer
Ingredients
- 1.5 cups cherry tomatoes
- 7 oz feta
- 2 cucumber
- 1 red spring onion
- to taste extra virgin olive oil
- to taste salt
- to taste dried oregano
- A few leaves basil
- 15 Greek black olives
- to taste black pepper (optional)
Tools
- 1 Knife
- 1 Bowl
Steps
The Greek salad is prepared very quickly with simple steps.
First, wash the cherry tomatoes and cucumbers and proceed cutting the former in half, and the latter into slices about 1/8 inch thick and cut each cucumber slice in half.
Also slice the red spring onion and cut, lengthwise, the olives to remove the pit, trying to keep the flesh intact.
Finally, cut the feta into cubes.
Proceed by placing the various ingredients in a bowl and season with oil, salt, dried oregano, and a bit of black pepper (optional).
Use two spoons to mix everything well so that the seasoning is evenly distributed.
