Greek salads in Greece are drastically different from what you get in most Greek restaurants in America. While I admit to completely enjoying the Americanized version loaded with iceberg lettuce and thick dressing squirted from a plastic bottle, the simpler (and healthier) Greek version always feels more satisfying. Most traditional Greek salads are missing lettuce altogether. Similarities between the American version and the Greek version are green peppers, sliced tomatoes, cucumbers, Kalamata olives and feta cheese. The Greek dressing is a flavorful combination of freshly squeezed lemon juice and lot’s of extra virgin olive oil. At the bottom of every bowl is a wonderful combination of oil/lemon dressing and crumbled feta which is sopped up with crusty whole grain bread.
Below is the recipe for my version of Greek salad which stays pretty close to the traditional, but changes green peppers to red and adds a spring mix lettuce.
Almost Traditional Greek Salad
- 4 cups mesclin or spring mix lettuce
- 1 red pepper, cut into bite sized pieces
- 1 large cucumber, peeled and sliced
- 1/2 grape tomatoes
- 1/4 cup red onion, sliced thin
- 1/2 cup pitted Kalamata olives
- 1/2 cup extra virgin olive oil
- 1/2 lemon juice or more if desired
- 4 ounces feta cheese
- Salt and pepper, to taste
- Mix all vegetables and olives in a bowl. Add olive oil and lemon juice and toss.
- Top with crumbled feta cheese.
Very much enjoyed this recipe. I hace had the classic type Greek salad from your page, but I had a whole bunch of greens around and didn’t want them going to waste. The salad id seliocious–I love how the feta and olive blends in to add to this saalad.