Greek Salad

Every so often, I’ll catch myself, and realize that it’s been a few days since I’ve had a good, solid, salad.  I may have had some vegetables – I certainly love my sweet potatoes and butternut squash – but for some reason, a head of lettuce is not one of my staple purchases.  So, whenever I come to this realization, I go for a Greek Salad.

I think there’s something about the saltiness in the feta that drives my love for the Greek Salad.  Or maybe the soft taste of the sliced red onions, given a pickled quality by the vinegar.  Or maybe the sharp taste of the marinated olives.  Or the taste of the freshly-squeezed lemon juice.  Or all of these things melded together, over crisp wedges of lettuce.

After a few days straight of sandwiches, pastas, and the like, this salad becomes all the more refreshing, and serves as a veritable detox after a week (or even just a few days) without adequate greens.

PREP TIME: 20 minutes
COOK TIME: No cook time
YIELD: Serves four

Fresh feta (Greek or Bulgarian)
1 to 2 tablespoons olive oil
1/4 cup marinated olives
1 head of romaine lettuce (very green, check leaves for marks)
Pint of plum tomatoes
1 peeled cucumber (I like english hothouse or pickling cucumbers)
Half of one red onion
1 teaspoon dried oregano
1/4 cup white wine vinegar
2 lemons
Salt and pepper to taste
olive oil


1.  Slice the red onion into two quarters and into slices, as thinly as you can.  Place the onion into a Tupperware, pour the vinegar over it and sprinkle with the oregano.  Toss, and set aside for at least 20 minutes.  There’s no need to refrigerate, unless they are going to sit out for a while.  Be sure to open the Tupperware and turn the onions periodically, so that they all get to sit in the vinegar for about the same amount of time.

2.  Cut the tomatoes and cucumber into thick slices, halve both if you prefer.   Wash and cut the lettuce into bite-size pieces.  Pat dry.  Place these ingredients into a large bowl.  Cut the feta into quarters, add to the bowl.  Add the olives.  Sprinkle all of this with salt and black pepper.

3.  Add the onions and the vinegar.  Slice and juice the lemons over the mixture, add the olive oil over the salad.

4.Gently toss the mixture, so that the feta breaks up slightly, but not too much.  Wait a few minutes and just let all of this sit and marinate together.

5.  Taste it.  If it tastes a little flat, add some salt or vinegar or lemon. Let it sit for another few minutes.   Do one final taste and serve.


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