Greek Salad
Greek
Choose tomatoes firm enough to hold their shape when cut and keep the cucumber pieces substantial. Taste a bite with feta or olives before adding more salt to the whole bowl.
- Servings (recipe yield)
- 4-6 servings
- Prep time
- 15 min
- Cook time
- Not provided
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source recipe, where available.
Ingredients
- 2 cup assorted Lettuce, chopped or torn
- 4 whole Tomatoes, wedged or sliced
- 1 whole Cucumber, seeded and sliced
- 1 Bell Pepper, seeded and sliced
- 1 small Onion, sliced
- 1/2 cup pitted Black Olives (preferably brine-cured), coarsely chopped
- 3/5 cup Feta Cheese, crumbled
- 6 Tbsp Olive Oil
- 1 tsp Red Wine Vinegar
- 1/2 tsp Fresh Garlic, chopped
- 1/2 tsp Oregano
- 1/2 tsp dill weed
- 1/4 cup Parsley, chopped
- Salt and freshly ground Black Pepper
- 2 Tbsp Lemon juice, fresh
Instructions
- Combine the lettuce, tomatoes, cucumber, onion, bell pepper, olives in a bowl.
- In the small bowl, whisk together oil, vinegar, herbs, spices, and the lemon juice.
- Drizzle dressing over the salad.
- Sprinkle cheese over and serve.
Source: Public Domain Recipes · joel-maxuel · Recipe source · Public-domain source license