The reason I say “Greek-Style” is that this salad includes lettuce. Although, we often get lettuce when we order Greek Salads in many restaurants, the traditional Greek Salad does not have any lettuce in it. Traditionally, Greek Salad is a simple combination of juicy tomatoes at the peak of their ripeness, cucumbers, onions, olives, olive oil and vinegar. That’s it (well other than salt and pepper!)
Having said all that, I really like the Americanized version of this dish – it’s fresh, it’s filling and has more body to it with all the additional lettuce.
I make mine with a high ratio of lemon juice to oil. I like it when it’s very zesty and fresh.
So here’s my simple zesty take on this dish.
For the dressing, whisk all the ingredients except the oil together. Slowly pour in the oil while whisking until the dressing is emulsified.
Toss thinly sliced red onions with a tablespoon or so of the vinaigrette and let sit at room temperature while you are preparing the rest of your meal. This will take some of the pungency away from the red onions, while retaining the crunch; on top of that the vinaigrette flavour will soak nicely into the onions.
Toss all salad ingredients together, including the marinated onions, and drizzle with some of the dressing. Season with oregano and salt and pepper to taste. You will have some dressing leftover. Ensure all the ingredients are coated with the dressing, but not swimming in it or your salad will be soggy.
Ingredients
Directions
For the dressing, whisk all the ingredients except the oil together. Slowly pour in the oil while whisking until the dressing is emulsified.
Toss thinly sliced red onions with a tablespoon or so of the vinaigrette and let sit at room temperature while you are preparing the rest of your meal. This will take some of the pungency away from the red onions, while retaining the crunch; on top of that the vinaigrette flavour will soak nicely into the onions.
Toss all salad ingredients together, including the marinated onions, and drizzle with some of the dressing. Season with oregano and salt and pepper to taste. You will have some dressing leftover. Ensure all the ingredients are coated with the dressing, but not swimming in it or your salad will be soggy.
Happens to be Vegetarian.
Make it Vegan: omit feta.
Make it Dairy-Free: omit feta.
Happens to be Gluten-Free: as with all gluten-free recipes, ensure all your ingredients are gluten free and not cross-contaminated.
