This Greek vegetable salad recipe is great to serve right away but tastes better when we let the flavours blend overnight. Either way, these crunchy veggies with an easy home-made dressing are delicious!
Ingredients for Greek vegetable salad recipe:
1 Romaine lettuce head, torn into bite-size pieces, washed and pat dried
Ripe tomatoes cut into medium cubes, deseeded – 3 large
Cucumbers cut into diced/ batons – 2
Red onion/ onion cut into dices/ batons – 1
Salt to taste
Freshly-ground black pepper to taste
Olive oil – 4 tbsp
Dried oregano – 1¾ tsp
Feta cheese crumbled – 200 gms
Greek black olives, pitted and cut – 8
Green olives, pitted and cut – 6
In glass salad bowl, combine lettuce, tomatoes, cucumber and onion. Sprinkle with salt to taste and let it sit for a few minutes as the salt helps drawing out the natural juices from the tomato and cucumber.
Drizzle with olive oil and sprinkle with oregano and pepper to taste.
Sprinkle feta cheese and olives over the salad. Toss well and serve.
Letting the salted tomatoes and cucumbers sit for a while before adding any oil is essential to a good Greek salad. The natural acidic juices from the tomato combine with the olive oil to make a delicious dressing, with no need for vinegar or lemon juice. Crusty bread is also a must so you can mop up every last bit of juice. You may add lemon juice, if desired.
Preparation Time – 15 minutes
Serves – 6 pax