"But, for my own part, it was Greek to me." - William Shakespeare
Greek salad , isn't something that has been too tinkered with that I can tell. It is pretty much universally the same tomato, cucumber, red onion, feta and olive mixture the world over, drowned in some kind of vinaigrette, some better than others. And I love it (minus the drowned part). It is like a summer garden in a bowl- colorful, fresh and delicious. However, when I make it at home,. I think, well, why not add.... and thus Greek Salad MY way! It's super easy to make, just dump, dress and mix, and you'll have a great summery salad to enjoy any day!
Greek Salad My Way
12 ounces Grape or cherry tomatoes, halved
1 English cucumber (about 10" long) washed, halved lengthwise and cut into 1/2" half moons
1 1/2 Yellow Bell Peppers, seeded and cut into 1 " chunks
1 c. red onions, peeled and sliced 1/4 " thick into half moons*
1/2 cup canned chick peas, rinsed and drained very well (pat dry if necessary)
4 ounces fresh green beans, stemmed, briefly blanched and cut in half or thirds cross-wise
1/2 cup Castelvetrano olives, pitted and drained (so yummy!)
1/2 cup Kalamata olives, pitted and drained
2 Tablespoons fresh basil leaves cut in a chiffonade**
3/4 cups cup Cubed feta cheese (or to taste) -omit of you want a vegan version
Romaine lettuce leaves, washed and dried
1 clove garlic, minced
1 Teaspoon Dijon Mustard
3 Tablespoons Red Wine Vinegar
1/4 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper
1/2 teaspoon dried oregano, crushed with your fingertips
juice from 1/2 lemon
3/8 cup extra Virgin Olive Oil
2 Tablespoons avocado oil
1. For Vinaigrette: In a small bowl whisk together garlic, Dijon, vinegar, salt, pepper, oregano and lemon juice. This will help dissolve the salt.
2. Combine the olive and avocado oils in a measuring cup with a pour spout. Slowly whisk the oil into the vinegar mixture. Whisk well.
3. If not using right away (or for leftovers) store in a glass jar with a lid. Use within a week.
4. For Salad: Place all ingredients in a bowl, except the feta and vinaigrette. Toss gently to combine.
5. Top with feta, add vinaigrette (if it's been sitting mix well once again) judiciously, toss to combine. Taste and adjust seasonings and vinaigrette to your taste.
6. To serve, place a few romaine leaves on each plate and top with a generous portion of salad mixture.
* to take the bite out of red onions, soak the sliced onions in a bowl of ice water for 30 minutes, drain, pat dry and proceed with recipe.
** to chiffonade basil, roll whole basil leaves into a cigar shape and then cut across the roll cross-wise with a very sharp knife into thin strips.