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Greek salad is my go-to Mediterranean escape on a plate. With its bright colors, crunchy veggies, and creamy feta, it brings a real summer vibe to my table. I love it both for guests and light meals – its freshness and sunny flavors always get everyone's approval.
Delightful Symphony of Crisp Flavors
This salad celebrates basic, genuine ingredients. The cucumber's crunch and cherry tomatoes' sweetness work perfectly with the olives and feta. A drizzle of olive oil and red wine vinegar makes this mix of tangy, salty, and creamy tastes even better. It's my quick, healthy choice that fits any occasion.
Key Ingredients I Use
- Cucumber: 2 cups sliced for coolness.
- Cherry tomatoes: 1 cup halved, nice and sweet.
- Red onion: Half thinly sliced.
- Olives: 1/4 cup of green and Kalamata for flavor.
- Feta: 1/2 cup diced, wonderfully creamy.
- Herbs: Chopped fresh parsley and dried oregano for aroma.
- Seasonings: Salt and pepper to taste.
- Dressing: Olive oil and red wine vinegar as the finishing touch.
Simple Step-by-Step Approach
- Veggie prep time
- I slice my cucumber and red onion thinly, cut my cherry tomatoes in half, and dice the feta.
- Putting it together
- I combine cucumber, tomatoes, red onion, green and Kalamata olives in my bowl, then add the feta.
- Adding flavor
- I scatter oregano, parsley, salt and pepper over everything, then pour olive oil and red wine vinegar on top.
- Final touches
- I gently toss all my ingredients and serve right away to enjoy maximum freshness.
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Tasty Twists I Enjoy
Sometimes I throw in bell peppers or radishes for extra crunch. When I want something different, I swap feta for goat cheese. I change up the olive types based on what I'm feeling or what my guests like. And while it's best fresh, I can keep it in the fridge for up to two days if needed.
Frequently Asked Questions
- → How do I pick good feta?
- Go for authentic Greek feta made with sheep's milk. Look for a creamy texture with a mild saltiness. Skip dry or overly salty options.
- → Can I prep this salad ahead of time?
- Yes, cut up the veggies beforehand, but hold off on adding the feta and dressing until serving. Chopped veggies stay fresh in the fridge for up to 2 days.
- → Which olives work best here?
- Traditional Kalamata olives are preferred. Pick high-quality, pitted ones for convenience.
- → How can I prevent a watery salad?
- Salt the cucumbers and let them sit for 30 minutes to remove excess water. Use firm, ripe tomatoes too.
- → What kind of olive oil is best?
- Go with high-quality extra virgin olive oil, ideally Greek or Mediterranean, for a rich, fruity flavor.