I love the colour, variety, texture, taste, and smell, not to mention the absolute ease of creating a Greek salad. A traditional Greek salad has tomatoes, cucumber, peppers, red onions, Kalamata olives, and feta. The dressing is a simple splash of lemon and olive oil, finished with a sprinkle of oregano, salt and pepper. I have added a bed of baby spinach leaves to give the salad added fibre and elevate it to a main dish. There is a lot of chopping involved, but I think you’ll find it particularly satisfying as you see the salad take shape in front of you.
This is a delightful dish, and it’s especially scrumptious when these veg are at their growing peak in the summer. Go ahead and try your hand at it, you’ve got plenty of time to perfect it until tomato season is upon us.
If you’d like to see a demonstration of the recipe, please check out my YouTube link.
Time to prepare: 20 minutes. Serves: 2 as a main, 4 as a side
- 100 grams of fresh baby spinach
- 12 cherry tomatoes, sliced in half
- 10cm cucumber, cut into bite-size pieces
- ⅓ orange or red pepper, cut into bite-size pieces
- ½ medium red onion, very thinly sliced into half circles
- 12 kalamata olives
- 75 grams Greek feta, crumbled
- juice of ½ lemon
- 2 Tbsp olive oil
- 1 tsp dried oregano
- salt and pepper to taste
- Find a large serving platter, or wide bowl, and lay down 100 grams, or about 4 cups of cleaned baby spinach.
- The next step involves all of your chopping. After cleaning the veg, chop the tomatoes, cucumbers, pepper, and onion and sprinkle them randomly on top of the spinach. Now distribute the olives and crumbled feta.
- The final bit is where you create the easiest dressing. Drizzle 2 Tbsp of olive oil over the salad, followed by the juice of half a lemon. Next, sprinkle the oregano, salt and pepper, and your salad is ready to enjoy!
Great on its own, this salad also sits well alongside a piece of grilled lemony-garlic chicken.