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  • Greek Salad
  • Greek Salad
  • Greek Salad
  • Greek Salad

Greek Salad

Food | July 11, 2017 | Nik Manojlovich
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A gorgeous salad of crunchy vegetables, cut into chunks and tossed with cheese and whole olives. Let’s hear it for a classic GREEK SALAD!

This time-honoured salad is deserving of its fame. I remember travelling to Greece and being surprised to see GREEK SALAD – also referred to as a Horiatiki or village salad – served at breakfast. I was more than happy to enjoy it first thing in the morning; it’s fabulous anytime.

Here’s a shout out to the things I love most about it:

VINAIGRETTE – Yet another example of how we often need just a few choice ingredients to create memorable flavours. I think it essential to use a quality olive oil for this recipe, and dried oregano is the only way to go. I have tried making it with fresh chopped oregano thinking I’d revolutionize the Greek salad industry and teach Greeks a thing or two. It was all wrong – just like my intention, LOL!

VEGETABLES – In a perfect world, we’d all live close to where I grew up in Essex County, and we’d drive a county road and get farm-grown fresh produce. Picking up locally grown tomatoes, cucumber, red onion and bell peppers heightens that farm-to-table flavour.

KALAMATA OLIVES – These large, dark purple olives hail from Kalamata Greece. They have a meaty texture and add richness to the salad. When purchasing them, look for those that haven’t been pitted.

FETA CHEESE – This Greek cheese has a distinct salty flavour that works really well with the prepared vegetables. Made from both sheep and goat’s milk, feta is actually a brined curd. I suggest trying to find this essential ingredient at a Greek grocer or cheese store. Ask for the hunk of cheese to be packed up in a container with brine, making it more flavourful.

Prepare the vinaigrette, chop up the veggies, dress, toss and serve. Enjoy this classic GREEK SALAD, a taste sensation.

Ingredients & Amounts

  • ¼ cup of extra virgin olive oil
  • 4 tablespoons of red wine vinegar
  • 1 tablespoon of dried oregano
  • ½ teaspoon of kosher salt
  • 2 cucumbers, rough-chopped
  • 1 red bell pepper, rough-chopped
  • 1 small red onion, diced
  • 6 vine tomatoes, rough-chopped
  • 1 cup of Kalamata olives
  • 1 cup of feta cheese, cubed
  • salt and pepper to taste

Instructions

  1. Prepare the vinaigrette: place the oil, vinegar, oregano and salt in a small bowl. Whisk together and set aside.
  2. Prepare all of the vegetables, cheese and olives and transfer to a large salad bowl. Toss.
  3. Add the vinaigrette and toss again. Adjust flavour with salt and pepper and serve immediately.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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