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.
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