Greek Salad 101: fresh & bursting with flavor

Greek salad is vibrant and fresh made with a colorful mix of juicy tomatoes, crisp cucumbers and red onions, tossed with feta cheese, olives, and drizzled with Vinaigrette.

Remember, the key to making a great Greek salad is to keep it simple and let the flavors of the fresh ingredients shine.

So next time you're craving something light and refreshing, give this classic dish a try and make it the right way. Your taste buds will thank you.

Making Greek Salad the right way

Combine in a salad bowl: 

• 1-2 heads of Romaine lettuce, torn into bite-sized pieces (about 8 cups loosely packed) 

• 1 cup cherry tomatoes, halved, or 1 large tomato, cut into thin wedges 

• ½ cup crumbled feta

•  6 thin slices red onion, separated into rings, or 4 green onions, thinly sliced 

• ½ cucumber, peeled, seeded, and sliced 

• ½ cup Kalamata olives, pitted 

• (¾ cup sliced celery hearts) 

• (One 2-ounce can anchovy fillets, drained, rinsed, and halved lengthwise) 

Toss well with: 

• ½ cup Vinaigrette

• (1 tsp dried oregano)

(makes 4 to 6 servings)

The linked vinaigrette is simple, but it can be the foundation for more complex dressings.

VINAIGRETTE 

Makes about 1 cup - In addition to the suggestions below, you can try experimenting with most vinegars and citrus juices in vinaigrettes.

 Combine in a medium bowl: 

• ¼ cup red or white wine vinegar, balsamic vinegar, sherry vinegar, or lemon juice 

• ½ teaspoon salt 

• ⅛ teaspoon black pepper, or to taste 

• (½ to 1 teaspoon Dijon or whole-grain mustard, to taste) 

• (1 teaspoon minced shallot) 

• (1 small garlic clove, minced, grated on a rasp grater, or mashed to a paste) 

Whisk until blended. Add gradually, whisking constantly after each addition:

•  ¾ cup olive oil 

If made in advance, cover and refrigerate. Shake well before using. 

Ready to take your salads to the next level? Get ready to wow your guests with these salad secrets —

Whisk any of the following into Vinaigrette. 

• ¼ cup minced herbs such as basil, dill, parsley, chives, tarragon, or a combination 

• ½ cup finely chopped watercress leaves 

• ¼ cup minced preserved lemon 

• 1 to 2 tsp cracked black peppercorns, to taste, and the finely grated zest of 1 lemon 

• 1 tablespoon grated peeled fresh or drained prepared horseradish, or to taste 

• 1 tablespoon honey 

• 1 plum or Roma tomato, grated on the large holes of a box grater 

• ¼ to ⅓ cup crumbled Roquefort or other blue cheese, to taste 

• ¼ cup finely grated Parmesan or Romano cheese 

• 4 anchovy fillets, minced, or up to 1 tablespoon anchovy paste