5 Ingredients or Fewer

Perfect, Quick WFH Greek Salad

May 25, 2020
0 Ratings
Photo by Jenifer Mangione
  • 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

What You'll Need
  • 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
  1. 1. Cut tomato into three thick slices and cut those into eight little triangles.
  2. 2. Slice off some of the cucumber peel, alternating. Cut cucumber in half. Cut that half in half. Cut up thick half moons.
  3. 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. 4. Slice red onion very thin and into one inch pieces.
  5. 5. Slice olives three times.
  6. 6. Place all veggies in bowl with large chunks of the Feta on top.
  7. 7. Add olive oil, vinegar and spices and toss.
  8. 8. Serve immediately

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