Travel, Cooking, Doing, Eating and Drinking (that about covers it)

Greek Veggie Salad

Since the last few posts have included Boozy Fudge and Adult Ice Cream Sodas, I thought I should be a little healthier for this post and prepare a salad. After all, barbecue and summer party season is upon us. When the weather is nice, no one wants to be inside and besides, a few more salads on the menu are better for the swimsuits!

Summer get-togethers sometimes mean potluck. Here’s a simple Greek salad that is easy to whip up, tastes great and can take the heat while maintaining its crunch.

This Greek salad is also an easy way to get lots of veggies! You can change it up according to what you like. Prefer red peppers to orange? Make the switch! Add more cucumber or fewer olives – you decide how to customize this salad. You can eat it as a side salad or as a main lunch/dinner salad (throw some grilled chicken, salmon or steak on top!). Undressed leftovers can do double duty for a next day lunch. You can also stir leftovers (with dressing) into your leftover Israeli couscous and make a fast Greek couscous salad. Undressed leftovers work well if you want to do this as a “salad in a jar” for work.

This recipe is versatile and the salad can very easily be doubled/tripled etc. for a larger group.

Greek Salad

Prep time: 10 minutes; Serves: 2 – 4 people

What you need:

  • 1/2 English cucumber, cut into quarters, then cut into 1/4″ pieces
  • 1/2 pint box (454 g) of grape tomatoes, cut in half, width-wise
  • 1/2 orange (or yellow or red) pepper, cut into smaller squares
  • 1 1/2 tbsp pickled red onions
  • 1/2 small 200 ml can of sliced black olives
  • 50 g feta cheese, cubed/crumbled (1 used 1/4 of the feta in brine 200 g container)
  • OPA! Greek dressing (recipe below)

What you do:

  • In a large bowl, add your chopped tomatoes, cucumber and peppers
Add diced cucumber, tomatoes and peppers to a large bowl
  • Add the pickled red onion
Add the pickled red onion
  • Add the olives
Add the sliced olives
  • Add the feta
Add the feta cheese

  • Add OPA! Greek dressing to taste (I used approximately 4 1/2 tbsp of the OPA! Greek salad dressing)
Add the OPA! dressing, toss
  • Toss and serve
Serve (shown with Mediterranean chicken)
Shown with cooked Israeli couscous

OPA! Greek Dressing

Prep time: 10 minutes; Serves: 4 – 8 +people

What you need:

  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 small lemon, juiced (approximately 3 – 4 tbsp)
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1 clove garlic, crushed
  • 1 3/4 tbsp Dijon mustard
  • 3/4 tsp sugar
  • 1/4 tsp salt
  • 1/4 tsp fresh black pepper

What you do:

  • Put all ingredients into a mason jar (300 ml or more)

  • Shake! Shake! Shake!
  • This dressing will make enough for a double batch of the greek salad described above
Serve (shown with Mediterranean chicken)

 

 

 



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