Greek Salad

What is it about Greek salad that I love so much? The salty olives, feta, crisp refreshing cucumbers? What ever it is, it’s one of my favorites and I love that it’s so easy to make at home. In fact, I like mine better than most of the ones I get at restaurants.

Almost 6 years ago, my grandmother treated me, my husband, my brother and his wife to a cruise to Greece. The trip was amazing, not nearly long enough, but we were certainly enticed by the Mediterranean beauty. What’s funny is that it was super hard to find gyros there, but we did get some great Greek salads. They were a little different than what you find here, more of a chopped salad with chunky pieces of cucumber, tomato, feta, bell pepper. they didn’t use lettuce in the few we tried, but the same flavors shine through.

Greek salads make me appreciate my Greek background (my grandparents are Greek) and are the perfect meal for a hot, summer night. I made these twice one week recently for a simple supper and served it with my Tortilla Land tortillas (toasted) and hummus.

Enjoy it as a vegetarian or top it with grilled chicken. My variation on the salad the last few times around: instead of using Greek olives I use the sweet cherry peppers and hot banana rings because somehow I always seem to be out of kalamata olives when I need them.

I have a secret- I didn’t really measure my ingredients- it’s a salad….feel free to use more or less of each ingredient listed. LOVE this meal.

Put this on your meal plan for next week!!

Greek Salad

Recipe from Nutritious Eats

INGREDIENTS:

4-5 cups romaine, chopped
1/3 cup grape tomatoes,
1/2 cucumber, sliced in half lengthwise and cut moon shapes
1/2 bell pepper (green, red or yellow), sliced
1/4 cup thinly sliced red onion
1/3 cup feta crumbles
Scant 1/4 cup sweet cherry peppers, de-seeded and sliced
Scant 1/4 cup hot banana pepper rings
Dried oregano, a few shakes
1/2 lemon
Red wine vinegar
Olive oil
Black pepper

DIRECTIONS:

1. Place your chopped romaine in a bowl and top with tomatoes, cucumbers, bell peppers, onion, feta and peppers. Squeeze lemon juice over salad, a couple turns of red wine vinegar, a couple turns of olive oil. Sprinkle with some coarse cracked black pepper and a few shakes of oregano. Serves 2.

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