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Greek salad's my go-to Mediterranean escape on a plate. With its vibrant colors, crisp veggies and smooth feta, it brings a real summer vibe to my dinner table. I love serving it for guests or enjoying it as a light meal - everyone always falls for its refreshing taste and sunny flavors.
Delightful Symphony of Cool Flavors
This salad celebrates basic, genuine ingredients. The crunch of cucumber and sweetness of cherry tomatoes work so well with the olives and feta. A drizzle of olive oil and red wine vinegar really brings out the perfect balance between tangy, salty and creamy elements. It's my quick healthy choice that fits any occasion.
Key Ingredients I Use
- Cucumber: 2 cups sliced for coolness.
- Cherry tomatoes: 1 cup halved, nice and sweet.
- Red onion: Half thinly sliced.
- Olives: 1/4 cup of Kalamata and green for boldness.
- Feta: 1/2 cup diced, super creamy.
- Herbs: Chopped fresh parsley and dried oregano for aroma.
- Seasonings: Salt and pepper to taste.
- Dressing: Olive oil and red wine vinegar as the finishing touch.
Simple Step-by-Step Approach
- Vegetable prep
- I slice my cucumber and red onion thinly, cut my cherry tomatoes in half, and dice my feta.
- Arranging the salad
- In my bowl I combine cucumber, tomatoes, red onion, Kalamata and green olives, then add my feta.
- Adding flavor
- I sprinkle oregano, parsley, salt and pepper then pour olive oil and red wine vinegar over everything.
- Gentle mixing
- I carefully toss all my ingredients together and serve right away to enjoy maximum freshness.
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Personal Twists I Love
Sometimes I throw in bell peppers or radishes for extra crunch. I swap feta for goat cheese when I want something different. I mix up olive types based on what I'm feeling or what my guests prefer. And while it's best fresh, I can keep it in the fridge for up to two days if needed.
Frequently Asked Questions
- → What's the best feta to use?
- Go for authentic Greek AOP feta made with sheep's milk. It should be creamy and slightly salty—avoid dry or overly salty versions.
- → Can I make this salad ahead of time?
- Chop the veggies ahead, but hold off on mixing in the dressing and feta until serving. Prepped veggies can last 2 days in the fridge.
- → Which olives work best?
- Kalamata olives are the go-to for Greek salad. Pick high-quality, pitted ones for convenience.
- → How do I avoid watery salad?
- Salt the cucumbers first and let them sit for 30 minutes to drain. Pick firm, ripe tomatoes for a balanced texture.
- → What olive oil should I use?
- Choose a high-quality extra virgin olive oil, ideally Greek or Mediterranean, for its fruity flavor.