Greek salad is a really nice afternoon snack. It can easily be paired with a nice glass of white wine on the back patio or used as a salad to go along with your main course. Either way, it is healthy and delicious!
Ingredients:
- 1 Large Cucumber
- 2 Roma Tomatoes
- Olives
- ½ Red Onion
- Kalamata
- 1 Bunch of Basil
- Feta Cheese
- 2 Cloves of Garlic
- Balsamic Vinegar
- Red Wine Vinegar
- Olive Oil
- Salt & Pepper to taste
Instructions:
I like to mix and marinate the above ingredients in the morning before serving. In doing so, all the vegetables have an opportunity to comingle with the spices.
Start by grabbing a medium sized mixing bowl. Take the cucumber and cut it lengthwise. Slice it into even slices and place them in the bowl. Do the same for the tomatoes. Thinly slice the red onion and place it in the bowl as well. Drain the Kalamata olives and place as many as you need given the amount of ingredients you have already added to the bowl. Now you have the base.
For the dressing, I like to grab a small mixing bowl and add minced garlic, balsamic vinegar, red wine vinegar, olive oil (feel free to be liberal), and salt/pepper. I stir and taste the dressing. Sometimes, you will need a little pinch of this and a pinch of that to give it the desired flavor. Once you are ready, add the dressing to the larger bowl and mix.
Cover the salad with plastic wrap and put it in the refrigerator until you are ready to eat. When you serve, place the salad in a bowl and sprinkle chopped basil and feta chunks over the top.
The recipe will make a wonderful addition to an afternoon aperitif in the afternoon.
Note:
While traveling though Greece, this would be eaten as a light snack using a variation of this recipe. In the US, we tend to see it served on lettuce as a side salad. If you use lettuce, I would recommend replacing the lettuce with arugula as seen in the image above.