Hi guys! Now is the perfect time to make Greek salad! Here’s a recipe.
Ok, let’s get one thing straight right away. There will be no lettuce in this salad.
The vegetables that go into a Greek salad are tomatoes, cucumbers and peppers (adding lettuce is a Greek American variation). It’s worth it to spend a little extra to get the best quality you can afford.
It’s important to get the tomatoes right because ripe tomatoes have high levels of umami, which make this salad practically addicting. You have two viable options: Make Greek salad only in August and September using delicious heirloom tomatoes (they look like this), or buy cherry or grape tomatoes the rest of the year. Do not put greenhouse tomatoes in your Greek salad, unless you like your food to taste boring.
The Greeks use green peppers but please feel free use red, orange, or yellow peppers as they are tastier.
Go for English cucumbers. You can use the other variety, but make sure to scoop out the seeds
You’re going to want to use extra virgin olive oil, the best quality you can afford.
Splash of red wine vinegar.
I said a splash, we’re not making a vinaigrette here.
Good feta is made by the Greeks and the Bulgarians. The French also make a passable feta. If all you have access to is Athenos, I am sorry.
Do not desecrate the salad by adding California black olives
Greek salad recipe
1-2 heirloom tomatoes, sliced, or a pint of cherry or grape tomatoes
1 green, red, yellow, or orange bell pepper, chopped into chunks
1 English (seedless) cucumber, peeled and sliced
1/4 cup olive oil
Feta, about 4-6 oz.
Splash of red wine vinegar
Salt, pepper, oregano to taste
Add ingredients to salad bowl and serve immediately. Serve with crusty, fluffy bread.
You can also add…
Red onion (I like Kenji’s suggestion of soaking them in warm water first)
Purslane, if you can find it. Provides nutritious omega 3s!
Avocado. I suppose if you put in an avocado it will actually be a “California Greek salad”, but whatever you want to call it, it’ll be delicious
Hints and tips:
If you want to prepare the salad ahead of time you can do so and refrigerate it, just make sure to add the tomatoes right before you serve it. Refrigerated tomatoes = mealy tomatoes = yuck.