This salad is in high rotation at our house during the summer months because hubs is a huge fan. It’s a great way to eat some of your garden’s bounty, if you are growing your own veggies. I’m sure our version isn’t all that “greek”, but it works for us. It’s also one of those annoying recipes that doesn’t use exact proportions, I just work off of whatever I have the least of, and tailor everything else to it.
Here’s what goes in our Greek Salad:
I typically peel them, then cut them in half lengthwise, then in half again length-wise, ending up with 4 long quarters, which I then line up and cut cross-wise, to make chunks such as you see above. If you’re fancy, you can scoop the seeds out, I never bother.
Cutting up your favorite kind of tomato will do. We prefer grape tomatoes (buy’m cheap at Trader Joe’s!) and I just slice them in half once.
I prefer a red onion for the color appeal, my second choice is a sweet onion. Slice whichever way you like best.
- Italian Dressing
Douse your cucs, toms, and onions with your favorite Italian dressing. The preferred choice in our house is Robusto Italian (by Wishbone). I wish it wasn’t the tastiest b/c I think it’s full of bizarro ingredients, but I haven’t found a substitute italian dressing flavor that hubby will sign off on … yet.
- Feta Cheese
Get some crumbled feta cheese and sprinkle liberally over your salad. Again, sorry I have no idea on how much, go with what feels right.
For those who prefer a recipe that uses exact measurements, I’ll do my best to post this in “official recipe form”. But per my notes above, feel free to tinker with it as you like.
- 2 cucumbers - peeled and chopped into bite-size chunks
- 1 medium tomato (cut into bite size pieces), or 1 cup of grape tomatoes, cut in half
- ½ medium red onion, chopped
- ¼ cup feta cheese, crumbled
- ½ cup (?) italian dressing
- Chop veggies into bite size pieces and combine in a bowl.
- Add feta cheese and pour dressing.
- Stir to combine and voila! Greek Salad.