I posted about a Greek feast on Monday. Part of that feast was this Greek salad. Nothing eye opening here but it was a nice way to change up the typical lettuce salad with something different.
The recipe is super simple but packs a big punch of flavors. The key is the fresh mint and parsley. Despite the little rain lately our herb garden is going fairly strong. Add to the herbs a block of feta and olives and you got a great salad. I don't care for the olives, a bit too strong of flavor for me. Mr. J loves them though so they stayed in the recipe and I picked them out of my serving. For those of you who don't have a strong preference against olives the recipe doesn't have many to begin with so the olives don't overwhelm the salad.
This Greek salad is light but filling and a perfect side to many a meal.
Prep Time: 15 minutes
Keywords: salad Greek
Ingredients (serves 2)
- 2 tbsp. roughly chopped fresh parsley, plus more for garnish
- 2 medium vine-ripened tomatoes, cut into 1 1⁄2" pieces
- 1 small cucumber, peeled, halved lengthwise, and sliced crosswise into 1⁄4" pieces
- 1⁄2 medium white onion, thinly sliced
- 3 tbsp. extra-virgin olive oil
- 1 tbsp. red wine vinegar
- 1⁄8 tsp. dried oregano, plus more
- Kosher salt and freshly ground black pepper, to taste
- 6 oz. feta, cut into thick slabs
- 8 kalamata olives
Combine parsley, tomatoes, cucumbers, and onions in a bowl.
In a small bowl, whisk together oil, vinegar, and oregano; season with salt and pepper and pour over cucumber mixture. Toss.
Transfer salad to a serving bowl and top with feta and olives. Garnish with more oregano; season with pepper.
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