Our Best Greek Salad - Weekend at the Cottage

Our Best Greek Salad

Ingredients

Directions

  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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Our Best Greek Salad

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The best fresh seasonal vegetables tossed with Kalamata olives, feta and an oregano infused dressing.

  • clock icon
    15 MIN
  • 6 SERVINGS
Our Best Greek Salad

This delicious salad is deserving of its fame and we hope you enjoy OUR BEST GREEK SALAD salad. Travelling to Greece years ago, I was surprised to see this 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.

As with so many of our recipes, this one comes with a reminder to purchase your veggies from a local farmer or organic market. If organic varieties are offered try using them for this recipe. You will taste a difference, guaranteed!

Here’s a shout out to the things I love most about OUR BEST GREEK SALAD:

Ingredients for the Greek Salad dressing

The dressing for this salad is yet another example of how we often need just a few choice ingredients to create memorable flavours. Try to use a quality olive oil for this recipe, the salad welcomes the authentic flavour.

Don’t try this! Once I made the salad using freshly chopped oregano thinking I’d revolutionize the Greek salad industry. Wrong – never, ever mess with a good thing! Dried oregano for this dressing is the only way to go.

Ingredients for Our Best Greek Salad

In a perfect world, we’d all be growing our own produce. Failing that, shop locally. Keep your eyes peeled for those just right locally grown tomatoes, cucumber, red onion and bell peppers. They’ll give this wondrous salad that all-important farm-to-table flavour.

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.

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.

Our Best Greek Salad

Serving this salad can be as simple as presenting it with a favourite warmed bread. It makes a lovely, light lunch. I also love serving it in warm weather months as the only side next to frilled items like our FLANK STEAK, easy GRILLED CHICKEN and LAMB LOIN CHOPS. If you do pair this salad with the lamb chops, serve this MINT CHIMICHURRI on the side.

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

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Our Best Greek Salad

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Our Best Greek Salad

Ingredients

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

Directions

  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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