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Greek Salad

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October 13th, 2007 · Print Print

To me, a greek salad done right is the epitome of healthy eating. And “done right” means no lettuce, no croutons. A greek salad shouldn’t be some greek-inspired toppings added to a standard salad, it should be a totally different creation.

Greek Salad

5 medium or large plum tomatoes
2 cucumbers
1/2 small red onion
16 black olives, pitted and sliced
1/2 cup crumbled feta cheese*
1/4 cup olive oil
2 teaspoons lemon juice
1/2 tsp Coarse Sea Salt
1/8 tsp Pepper

1. Peel cucumbers in alternating strips at 1/2 inch intervals, leaving about half the peel intact, like this:
2. Dice tomatoes and cucumbers into 1/2″ wedges.
3. Dice onion into 1/4″ pieces.
3. In large bowl, combine tomatoes, cucumber, onion and olives. Toss with olive oil, lemon juice, and salt and pepper. Sprinkle feta cheese over salad, toss again lightly, and serve.


Tags: food · salads

2 responses so far ↓

  • 1 Lulu Barbarian // Aug 14, 2008 at 2:23 pm

    A perfect classic Greek village salad!  I know this is an older post, but I just had to leave a comment because I’m so tired of American concoctions being labeled as “Greek salad.”  Not that the concoctions aren’t good salads, but please, don’t say they’re Greek!  It’s just too confusing when things are mislabeled.

  • 2 Katherine // Aug 22, 2008 at 4:44 pm

    We made this one, too. Complete perfection! I want to make this every day. It was amazing. Just like the ones we had in Greece!

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