-
Prep time
20 minutes
-
Serves
1
Author Notes
Greek salads are a favorite for many people. Yet, it’s not so easy to make a good one. You probably figure it’s just a salad, how hard could it be, right?
Well, the challenge for me in finally perfecting it — and keep in mind that this is simply my personal interpretation — was finding the right balance of veggies, sizes, liquids and oil.
And here you have it: my recipe for what I consider to be the perfect, quick Greekie. But I have a few caveats.
First, I don’t like Greek olives, so I sub regular. Second, I think it’s super important to make each salad individually, rather than mix it all in one big bowl. So, this recipe is for one serving.
Third, I omitted lemon juice in favor of merely using red wine vinegar because this is “quick,” so there’s less fussing with fresh lemons.
Fourth, no green pepper for me. The flavor is too overpowering.
Lastly, for me, how you cut the veggies impacts distribution of the dressing and, therefore, the flavor.
—Jenifer Mangione
Ingredients
-
1/3
(Each) Red, Yellow and Orange Peppers
-
1/2
Cucumber
-
1
Super Ripe Tomato
-
2 tablespoons
High Quality Olive Oil (I like Colavita)
-
2 tablespoons
Red Wine Vinegar
-
1 ounce
Feta Cheese (I like Presidente)
-
1 teaspoon
Oregano
-
2 teaspoons
Dried Italian Spices
-
1/8 cup
Red onion
-
1/4 cup
Pitted black olives
-
Kosher Salt + Fresh Ground Pepper to taste
Directions
-
1. Cut tomato into three thick slices and cut those into eight little triangles.
-
2. Slice off some of the cucumber peel, alternating. Cut cucumber in half. Cut that half in half. Cut up thick half moons.
-
3. Seed the peppers and for each you are going to cut long, thin strips, then cut those strips into smaller pieces, about one inch.
-
4. Slice red onion very thin and into one inch pieces.
-
5. Slice olives three times.
-
6. Place all veggies in bowl with large chunks of the Feta on top.
-
7. Add olive oil, vinegar and spices and toss.
-
8. Serve immediately
See what other Food52ers are saying.