Yields 5-6 servings.
Nothing says hodgepodge cooking quite like a salad. As the freshness, ripeness, quality, and size of your fruits, vegetables, and legumes will dictate how much seasoning you need, it’s hard to provide precise measurements. That, and I don’t really care to measure.
With that said, here’s what you need to make a delicious Greek salad from scratch. Try it as an accompaniment to our sun dried tomato and feta stuffed chicken breasts. It even makes an excellent quick meal when served alongside some fresh hummus and pita. You can’t go wrong with falafel either!
- 3 medium vine ripened tomatoes, diced
- 2 average long english cucumbers, coarsely chopped
- 1 red pepper, dice
- 1/4 small red onion, diced
- A handful of pitted, black olives
- Feta cheese
- A squeeze of lemon juice
- A copious doss of extra virgin olive oil
- A splash of red wine vinegar
- A splash of balsamic vinegar
- A couple pinches of dried oregano
- A pinch of dried basil
- A dash of dried mint
- Several grinds of course black pepper
- A dash of sea salt
- A dash of sugar
- Dice your onion. Place it in a shallow bowl and squeeze some lemon juice overtop. Give it a quick toss and let it cook in the lemon juice for a few minutes.*
- Dice your fruits and chop your vegetable. Place them in a bowl with the feta cheese and olives. Add the onions, tossing the salad gently.
- Drizzle your extra virgin olive oil generously over the salad, adding a splash of red wine vinegar and balsamic vinegar. Before giving the salad a final toss, add all of the seasonings. Gently toss it all together. Fluid will seep out of the tomatoes and cucumber, mixing with your seasoning. Make sure that this dressing has had the chance to coat every nook and cranny of your salad before you adjust the seasoning.
- Chill for at least 30 min before serving.
* Citrus fruits, especially lemons and limes, are used to “cook” many foods, such as as onions, garlic, and even fish in various countries around the world.