Greek Salad

Greek Salad

Presented by AMANDA"S COOKIN

Amanda Formaro

Serving 6 persons

  • 1 English cucumber sliced into 1⁄2” thick then quartered
  • 1/4 red onion 1/4 – 1/2 an onion, thinly sliced
  • 1 1/2 cups grape tomatoes or cherry tomatoes, halved or quartered
  • 6 ounces feta cheese cubed
  • 9 ounces kalamata olives drained
  • 2 Tablespoons olive oil
  • squeeze of lemon juice about 1 Tablespoon
  • Kosher salt and freshly cracked pepper to taste
  • 2 sprigs fresh Greek oregano 2-3 sprigs
Things You’ll Need
  • Serving bowl
  • Cut the vegetables into 1⁄2” size pieces. The cucumber can be sliced into 1⁄2” thick slices and then cut into quarters. The red onion should be sliced fairly thin. Halve or quarter the cherry tomatoes, depending on their size.
  • In a large bowl, toss together the cucumber, red onion, tomatoes, feta, and olives.
  • Drizzle with olive oil and lemon juice. Sprinkle with salt and pepper.
  • Strip the leaves from the stems of the Greek oregano and sprinkle over the salad ingredients.
  • Toss everything until well combined.
Expert Tips & FAQs
  • With the exception of the red onion, all of the vegetables and cheese should be sliced into approximately the same size to make for a balanced mouthful. The red onion can be overpowering so we sliced it much thinner.
  • Bell pepper and capers are other traditional mixins. Avocado is also popular to add to the salad. 
  • It’s hard to go wrong with the measurements on this salad – add as much or as little of any of the ingredients as you wish. The olive oil and lemon juice are light additions, simply drizzled over the top of the salad. No need to measure, just give a little drizzle. If there is too much, it will simply drain from the salad.

Recent Post

Chicken chasseur
Roasted chicken & sweet potato
Grilling the Perfect Steak


Be the first one to comment.