A few days ago, my sister and I went to Opa for a quick lunch. We ordered a gyro and a greek salad to share. The gyro was good but the greek salad was outstanding. The balance of flavors is amazing: the saltiness from the feta, the tanginess from the olives and red wine vinegar, the sweetness from the peppers, cucumbers, and tomatoes, and the spiciness from the red onions. It’s a wonderfully healthy salad alternative from the regular iceberg lettuce, and it’s a great rustic and chunky salad that is so easy to make and best when prepared in advance!
Recipe: Greek Salad
Servings Made: 4
Estimated Cost: $2.50/serving = $10.00 total (even though it’s more than enough to serve four people as a substantial side dish/starter, we scarfed our faces with the entire thing)
6 small persian cucumbers, roughly chopped into big chunks
2-3 large roma tomatoes, roughly chopped into big chunks
1/2 large yellow bell pepper, thinly julienned
1/2 large red onion, thinly sliced
10-12 Kalamata olives
1/2 cup of feta cheese, crumbled
1/2 cup red wine vinegar
1/4 cup extra virgin olive oil
salt and pepper to taste
Toss everything into a big bowl and add enough dressing to the coat everything. Place into the refrigerator for one hour to let the flavors set. Serve dish cold with slices of toasted pita bread.
This is going to be my go-to dish for potlucks and dinner parties. It’s so simple and delicious and it’s a sure fire hit!
Happy Eating, friends.
NASM Certified Personal Trainer