Greek Salad

Updated: Jun 22, 2019



In case you were wondering what to serve with Lamb Kebabs with Tzatziki I got you covered. This Greek Salad is the perfect side to an awesome meal. It pretty much goes with anything grilled or roasted. This is one of my favorite salads because it's full of flavor and I like it chunky so I don't use too much lettuce. I love crunching into the cucumbers, feta, and the briny olives for a blast of flavor. I also generally have more than my share of the spicy green peppers since my hubby tends to slide his over to my plate. Like the kebabs, the salad and dressing can be prepped ahead and tossed just before serving. Whenever I'm having company I do as much prepping before they arrive. This way I'm relaxed and can be part of the fun. It's a real game changer for me.


Ingredients for Greek Salad:


Salad:

1 mini head of romaine lettuce

1 English cucumber, quartered and diced

1 cup cherry or grape tomatoes, halved

1/2-3/4 cup feta cheese, cut into small chunks

1/2 red bell pepper, cut into chunks

1/2 yellow bell pepper, cut into chunks

1/2 red onion, diced

1/2 cup Greek Olives

1/2 cup Pepperoncini

a few tablespoons fresh dill, coarsely chopped


Dressing:

6 tablespoons extra virgin olive oil

5 tablespoons vinegar

3/4 teaspoon Dijon mustard

1/2 teaspoon dried oregano

1/2 teaspoon kosher salt

1/4 teaspoon black pepper


Time-Saving Tips: The salad can be prepared a few hours in advance and refrigerated. I like to cover the salad with a paper towel and then plastic wrap on top. The dressing can also be made a few hours ahead; do not refrigerate. Dress the salad right before serving.


Let's see what we need.




We're ready to cook.


Combine all of the dressing ingredients together in a small jar. Shake to combine well. If you don't have a jar just use a small bowl and a whisk or a fork. Set aside.


Normally I don't like to cut lettuce but since I'm going for a chunky texture I do. Using a knife, half and then quarter the head of lettuce and then cut each quarter into roughly 1- inch pieces. Then cut up the cucumber and peppers and toss with the lettuce. Then add the tomatoes, pepperoncini, olives, feta, and sprinkle with the dill.


It's ready! Just season with a little salt and pepper and drizzle some of the dressing on top and toss. This salad is delicious and is sturdy enough to hold up for a party. The flavors are bold and are great on its own or as a side dish. For a quick summertime meal, I like to make this salad and grill a few boneless chicken breasts and dinner is served.


Enjoy!

2018 Cranberry Walk