A Greek Salad

I’m not reinventing the wheel with this recipe, it’s my spin on a Greek salad. Nonetheless, I’ve been making it non-stop and it’s too good not to share. It takes advantage of summers gorgeous ripe tomatoes and crisp cucumbers.

I’ve been having a difficult time finding romaine at the farmers market, so I’ve been using green and red leaf lettuce. I prefer to use lettuce I can find at the market rather than the grocery store because it’s fresher and lasts much longer in the fridge.

For slicing my onion and cucumber I like using a mandoline to get extra thin slices. If you don’t have one you can just use a knife. However, I recommend purchasing one because it’s a very handy kitchen tool. Mine is similar to this.

You can make this salad vegan or non-vegan. I’m loving Violife’s feta cheese. It’s plant-based but has a very goat-like taste. I’m finding all these new vegan cheese alternatives really exciting.

A little tip: this salad tastes even better when stuffed inside a toasted Ezekiel’s pita. Let’s just say you won’t regret making this salad before the summer is over.

A Greek Salad

serves 4 as side dishes

Servings: 4 people
  • 1/2 cup kalamata and castelvetrano, pitted and chopped
  • 1/2 red onion, thinly sliced
  • 1 small kirby cucumber or half english cucumber, thinly sliced into half moons
  • 1 cup cherry tomatoes, halved
  • 1/2 cup vegan or non-vegan feta
  • 1/4 cup chopped dill
  • 2 heads romaine, green leaf, or red leaf lettuce, chopped
Greek Dressing
  • 2 tbsp red wine vinegar
  • 1/2 lemon, juiced
  • 1 tsp dried oregano
  • 1 garlic clove, minced
  • 1/4 cup olive oil
  • salt and pepper to taste
  1. Whisk together all of the dressing ingredients in a small bowl, season with salt and pepper to taste. 

  2. Combine all of the salad ingredients and toss with dressing. Serve immediately. 

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