My sister-in-law is half-Greek. Her dad was born and raised in a little town in Greece, and he came to the United States as a young man. She has taught me a great deal about Greek culture and cooking. Like, did you know that real Greek salad has no lettuce?
It’s true! Authentic Greek salad is made up of vegetables, feta cheese (usually sheep’s milk), and a tangy vinaigrette.
This is one of my favorite vegetarian dishes…you can serve it as a side dish, or as a main dish with some fresh warm pita bread. It would also be great as a make-ahead lunch for the week.
Delightfully Delicious Greek Salad
(adapted from Ina Garten)
- 1 cucumber, cut into 1-inch quarters
- 1 red bell pepper, chopped into 1-inch cubes
- 1 green bell pepper, chopped into 1-inch cubes
- 1 C grape tomatoes, cut in half
- 1/2 red onion, chopped into 1-inch cubes
- 1/4 C Kalamata olives, halved
- 1 C feta cheese
- 2 cloves minced garlic
- 1 tsp dried oregano
- 1/2 tsp deli or brown mustard
- 1/4 C red wine vinegar
- 1 tsp salt
- 1/4 tsp pepper
- 1/2 C extra virgin olive oil
- pinch of sugar
Put veggies in a large bowl. In a small bowl, whisk together vinaigrette ingredients until well combined. Pour over veggies, top with feta and toss to combine. Allow to sit for at least 20 minutes. Serve as a main dish with warm pita bread or as a side dish.