We love a good Greek Salad but make a lazy one - bottled salad dressing . . . toss in some romaine, etc. When I saw this recipe on Simply Recipes I thought it was time to tackle a more traditional Greek Salad. By the way - a Greek Salad in Greece is often called a Village Salad (guess who has been reading for out up-coming trip to Athens?).
Elise writes thatthis salad is her dad's creation. While it may not be traditionally Greek it is fresh and delicious. We loved it! One of the things that I like most about salad recipes is that they are so forgiving - you can really toss anything and everything in and as long as the basic proportions are maintained . . . end up with a delicious treat.
We liked this - crisp, fresh veggies, salty olives and feta, all tied together with a wonderful dressing. It was easy to make which is even better.
All in all - if you're looking to break the bottled Greek Salad dressing habit you can't go wrong here!
6 Tbsp olive oil
2 Tbsp fresh lemon juice
1/2 teaspoon fresh chopped garlic
1 teaspoon red wine vinegar
1/2 teaspoon oregano
1/2 teaspoon dill weed
Salt and freshly ground black pepper
3 large plum tomatoes, seeded, coarsely chopped
3/4 cucumber, peeled, seeded, coarsely chopped
1/2 red onion, peeled, chopped
1 bell pepper, seeded, coarsely chopped
1/2 cup pitted black olives (preferably brine-cured), coarsely chopped
3/5 cup crumbled feta cheese
Whisk the olive oil, lemon juice, garlic, vinegar, oregano and dill weed together until blended. Season to taste with salt and freshly ground black pepper. (Can be prepared 3 hours ahead. Let stand at room temperature. Re-whisk before using.)
Combine the tomatoes, cucumber, onion, bell pepper, olives in a bowl. Toss with dressing. Sprinkle cheese over and serve.