Authentic Greek Salad Food

REALLY AUTHENTIC GREEK SALAD

Steps:

• Arrange all vegetables, prepared as listed, on a serving platter.
• Top with Greek feta slices.
• Sprinkle liberally with Greek oregano.
• Serve EVOO on the side for those who enjoy a drizzle of it.
• Eat and enjoy!

TRADITIONAL GREEK SALAD

Steps:

• In a large salad bowl, combine the lettuce, cucumbers, tomatoes, olives, onions and feta cheese. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat.

TRADITIONAL GREEK SALAD RECIPE

Steps:

• Cut the red onion in half and thinly slice into half moons. (If you want to take the edge off, place the sliced onions in a solution of iced water and vinegar for a bit before adding to the salad. I do this in the video).
• Cut the tomatoes into wedges or large chunks (I sliced some into rounds and cut the rest in wedges).
• Cut the partially peeled cucumber in half length-wise, then slice into thick halves (at least 1/2" in thickness)
• Thinly slice the bell pepper into rings.
• Place everything in a large salad dish. Add a good handful of pitted kalamata olives.
• Season very lightly with kosher salt (just a pinch) and a bit of dried oregano.
• Pour the olive oil and red wine vinegar all over the salad. Give everything a very gentle toss to mix (do NOT over mix, this salad is not meant to be handled too much).
• Now add the the feta blocks on top and add a sprinkle more of dried oregano.
• Serve with crusty bread.

CLASSIC GREEK SALAD

Steps:

• Rinse well the cucumber and the tomatoes.
• Cut the tomatoes in halves and than into thick slices. Add to a plate.
• Slice cucumber in half. Cut in small pieces and add to the plate as well.
• Thinly slice the onion and pepper and add to the plate.
• Add the feta and olives on top.
• Drizzle with olive oil and oregano.
• Don't forget the bread for dipping. Enjoy!

GREEK SALAD

Steps:

• Chop the tomatoes into rough chunks; remove and discard the seeds. Place the tomatoes in a large bowl and add a few pinches of kosher salt.
• Thinly slice the red onion. Peel alternating strips from the cucumbers, making a striped pattern with the peel (alternatively, remove the peel entirely). Cut the cucumbers in half and use a spoon to remove the seeds; then, cut them into ½-inch pieces.
• In a large bowl, combine the tomatoes, red onion, and cucumbers with the Kalamata olives, feta cheese crumbles, olive oil, and red wine vinegar. If desired, add the dried oregano and capers. Gently mix to combine.
• Serve immediately, or let sit at room temperature for several minutes to allow the flavors to meld.

AUTHENTIC GREEK SALAD DRESSING

Steps:

• Add all dressing ingredients to a small jar.
• Shake thoroughly to combine until dressing is emulsified (vinegar and oil will separate, after shaking, which is natural).
• Taste dressing and add more salt, if needed.
• Keep dressing in the fridge for up to 2 weeks. If dressing solidifies, warm it in a bowl of warm water before use.

GREEK SALAD

Steps:

• In a bowl or small glass measuring cup, whisk together the vinegar, garlic, oregano, salt and pepper. Gradually whisk in the olive oil, then set aside.
• Arrange the tomatoes, cucumber and bell pepper in a large shallow serving bowl. Scatter the olives, capers and onions on top, then drizzle about half the dressing evenly over the salad.
• Place the slices of feta on top of the salad and drizzle with additional dressing to taste. Serve at room temperature.

TRADITIONAL "GREEK RESTAURANT" SALAD DRESSING

Steps:

• Add all ingredients to a jar. Cover and shake for about a minute.

TRADITIONAL GREEK SALAD RECIPE (HORIATIKI SALADA)

Steps:

• Rinse and prepare all of the vegetables accordingly.
• Add the tomatoes, cucumbers, peppers, and red onions to a large platter or bowl.
• Evenly place on the capers, olives, and feta cheese.
• Drizzle on the olive oil and red wine vinegar.
• Sprinkle the oregano, salt, and pepper over top, and serve.

TRADITIONAL GREEK SALAD

Steps:

• Prepare the vegetables. Wash them thoroughly. Cut them, illustrated (below).
• Pour in olive oil, olives and lemon juice. Mix well with salad. If you like, sprinkle a pinch of salt inches.
• Dish out.
• Place feta slabs on salad or on the side.
• Sprinkle some oregano on the feta cheese (mmhh!).
• Enjoy!

GREEK SALAD

Steps:

• Place the cucumber, peppers, tomatoes and red onion in a large bowl.
• For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

HORIATIKI SALATA: GREEK SALAD

Steps:

• Wash and dry the tomatoes, cucumber and green pepper. Clean off the outer skin from the onion, wash and dry.
• Cut the tomatoes into bite-sized irregularly shaped chunks, removing the core. Salt lightly. Slice the cucumber into 1/4-inch slices, cutting slices in half (whether or not you peel the cucumber is a personal choice). Salt lightly. Slice the pepper into rings , removing the stem and seeds. Salt lightly. Slice the onion into thin rings.
• Combine the tomatoes, cucumbers, green pepper and onion in a large salad bowl. Sprinkle with oregano, pour olive oil over the salad, and toss.
• Just before serving, place the feta on top of the salad, either as one slice or crumbled, and sprinkle the cheese with oregano (and pepper, if desired). Toss in some olives.
• Mix a little bit of oil with the water and drizzle over the top. Serve garnished with hot peppers.

CLASSIC GREEK SALAD

Steps:

• Soak the red onion in a bowl of heavily salted ice water, 15 minutes.
• Meanwhile, whisk the vinegar, lemon zest and juice, honey, dried oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Whisk in the olive oil in a slow, steady stream until emulsified. Add the tomatoes and olives and toss. Peel the cucumbers, leaving alternating strips of green peel. Trim the ends, halve lengthwise and slice crosswise, about 1/2 inch thick; add to the bowl with the tomatoes. Drain the red onion, add to the bowl and toss. Drain the feta and slice horizontally into 4 even rectangles. Divide the salad among plates. Top with the feta and oregano; drizzle with olive oil and season with pepper. Photograph by Johnny Miller