This salad is known and loved around the word for good reason. It's delicious, easy to throw together and always seems to hit the spot!
I’ve been busy all summer writing my book and my 15 year old son, John, has been doing the cooking for the whole family! One thing I did throw together occasionally was a delicious, crispy, flavorful greek salad. It keeps in the fridge for about a week and it’s good with anything – grilled meats, pasta…even over toast with eggs for breakfast! Here’s my quick and easy recipe:
Greek Salad
This salad is known and loved around the word for good reason. It's delicious, easy to throw together and always seems to hit the spot!
Ingredients
- 2 small red onions sliced thinly
- 1/2 cup white balsamic vinegar any vinegar will do in a pinch
- 1 English cucumbers peeled and sliced
- 8-10 vine-ripened small tomatoes quartered
- 1 cup pitted kalamata olives, chopped
- 1 block feta cheese the equivalent of about 1 cup, cubed
- pinch oregano optional
- 1/4 cup olive oil extra virgin
- 2 cloves garlic, crushed and finely minced
- a few pinches of salt and pepper
Instructions
- Submerge the red onions in a bowl of white balsamic vinegar. Let sit for about twenty minutes.
- Combine the cucumbers, tomatoes, garlic, olives and diced feta cheese in a large salad bowl. Toss with salad spoons.
- Add the salt, pepper, olive oil and oregano and toss again.
- Strain the red onions out of the vinegar. Top the salad with the onions. You can discard the vinegar or save for another purpose (it would be great to make a vinaigrette dressing out of).
- Store covered in the fridge until it's time to serve. You can keep this in the fridge for about a week.
Video
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