 If you love the cuisine of Greece, you are probably fond of traditional Greek salad. Greek salad is a fresh, healthy dish that can be served as a light lunch, or as a first course or side dish at dinnertime.
Greek salad is healthy and full of delicious ingredients: black Kalamata olives, red onions, cucumbers, green peppers, and tomatoes. It is dressed with a tangy vinaigrette made of oil, vinegar, lemon, and herbs, and finished with Feta cheese, a Greek staple that adds richness and intense flavor to your Greek salad.
The best Greek salad is made with the freshest ingredients: make sure you choose vegetables that are at their peak ripeness for the best flavor. Also, pay attention to the oil you use in your vinaigrette. The best olive oil is always cold-pressed, which means the olives are pitted before they are pressed. This eliminates any bitterness, and olive oil manufactured in this manner will be labeled extra-virgin. It may cost more, but for dishes like Greek salad, high quality oil can make a big difference in taste.
For really authentic Kalamata olives, consider visiting a grocery that specializes in Mediterranean foods. Usually, great Kalamata olives are also available in the deli section of larger grocery stores as well. The olives should be juicy and shiny, and the flesh should be firm. Paying attention to every ingredient you put in your salad will ensure you get a gourmet result.
Fresh lemon juice is much preferred to the plastic-lemon variety. Also, invest in fresh herbs for your salad: you will taste the difference immediately. Oregano and basil are the herbs used in traditional Greek salad. If you take the time to buy choice ingredients, every flavor in this uncooked dish will come alive and blend beautifully with the others.
Greek salad is traditionally a popular hot-weather dish, because it is light and fresh, but it is served year-round at Greek tavernas and other restaurants. Some suggestions for making a great, full meal with Greek salad would be to add lamb souvlaki, roast potatoes, and even Ouzo, the licorice-flavored Greek spirit. If you want a romantic lunch for two, serve the salad in pretty ceramic bowls, with a fresh baguette and some red wine. If you are shopping for the prefect wine to complement your meal, consider a zinfandel, or other, soft wine, as Greek flavors tend to me acidic. This wine, or even a nice rose, will balance out the acid with a touch of sweetness.
Best Greek Salad – A Great Recipe To Try
Ingredients:
- 3 tbsp. olive oil (extra virgin is best)
- 1-1/2 tbsp. fresh-squeezed lemon juice
- 3/4 clove garlic, minced
- 1/2 tsp. fresh oregano, chopped
- 1/4 tsp. salt (sea salt preferred)
- ground black pepper to taste
- 3 ripe tomatoes (Roma work well), cut into wedges
- 1/4 cup red onion, chopped loosely
- 1/2 cucumber, loosely chopped (large pieces)
- 1/2 green pepper, chopped
- 5 oz. feta cheese, crumbled or chopped
- 15 Kalamata olives
How To Prepare:
Combine olive oil, lemon juice, salt, pepper, garlic & oregano in a small jar, seal and shake to make the vinaigrette. Combine other salad ingredients in bowl. Add the dressing and toss to combine. Try to add the dressing right before you serve the salad.
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