A vibrant Greek salad that can be eaten as a side with grilled meats for a full-course meal or used as a topping for gyros or souvlaki wraps. This refreshing salad is a must for summer months. It is so invigorating with its refreshing flavors and that feta cheese. OMG!Increase or decrease the vegetables according to your taste.
Servings: 4
Ingredients
- 3 Whole Roma Tomatoes - or more
- 1/2 Whole Bell Pepper - or more
- 1/2 Whole Cucumber - or more
- 1/2 Small Red Onion - or more
- 200 g Feta Cheese - Diced
- As Desired Kalamata Olives - optional
Greek Dressing
- 1/4 C ladolemono
- 4 tsp Red Wine Vinegar - more or less based on taste
- 2 1/2 tsp Sugar - mor or less based on taste
- As Desired Oregano
Instructions
- Dressing: Combine the Greek dressing ingredients and whisk well. Set aside.
- Tomatoes: Wash & Prepare the Vegetables. Slice the tomatoes in half, and then place them cut-side down to slice in half again and then at a 45-degree angle on both sides to make wedges. Optionally remove the core with seeds and slice the wedges in half if they are large. You can also just dice them.
- Cucumbers: Slice a cucumber in half and partially peel or leave the skin on. Slice in half lengthwise and remove the seeds. Slice or dice into desired thickness. Optionally salt rub the cucumbers for better appearance and flavor.
- Red Onions: Chop both ends off and slice the onion in half. Remove the skin and slice thinly or dice.
- Bell Peppers: Remove the core and white membrane and slice thinly or dice them. Optionally slice in half for shorter strips.
- Feta Cheese: Slice the block of feta cheese into about a 1/2-inch block to serve on top of the salad per person, or cube the feta cheese to gently toss with the salad or place on top of the salad.
- Serving: Garnish the salad with oregano or marjoram and pour the desired amount of dressing over the top to serve. Optionally toss the salad in dressing and refrigerate to let the flavors meld before serving.
Notes
Salty Feta Cheese: If your brand of feta cheese is particularly salty. Soak the feta cheese submerged in water or milk for 30 minutes or longer to remove some of the salt and promote a creamier texture.
Ladolemono: EVOO can be used instead of ladolemono, in which case you will want to add some lemon juice for acidity or serve with a lemon wedge.