A perfect Greek salad with olives is a staple in anyone’s diet I believe. The classic combination of vegetables such as tomatoes, cucumbers, onions, peppers and olives, with feta is iconic. So delicious, healthy and refreshing, a Mediterranean cuisine favorite. As an appetizer, side dish or meal on its own, Greek salad with olives is the spring and summer go to choice.
A proper Greek salad consists of Macédoine cut vegetables and ripe tomatoes. My secret ingredient is usually picked onions which I try to prepare in advance and keep a batch of in the fridge. Each region of Greece has its own version of the salad, but the foundation, the core veggies, always remain the same.
– 3 Beefsteak tomatoes, macédoine
– 4 mini Persian cucumbers, macédoine
– ½ cup Mezzetta pitted Greek Kalamata olives
– 1 red onion, sliced
– 1 red bell pepper, macédoine
– 2 stalks of lettuce
– 1/3 cup traditional Greek feta
– 1 lemon, freshly squeezed juice
– 1/4 cup extra virgin olive oil
– 1 Tbsp. red wine vinegar
– 1 Tbsp. spicy honey
– 1 Tsp. salt and pepper
Chop beefsteak tomatoes, mini Persian cucumbers, and red bell pepper with a macédoine cut. Chop up the lettuce and slice a red onion into thin slices. Toss the vegetables together and top it with Kalamata olives. Season the salad with fresh lemon juice, red wine vinegar, spicy honey, salt and pepper. Dig in your Greek salad with olives and enjoy.
Tip: For an authentic Greek flavor add some oregano.
Have you tried my other recipes? If not, be sure to check them out.