One of my sons, Jordan, lived overseas for two years as part of his college education. During his last spring, while living in Paris, Benji (my husband) and I took the opportunity to go visit Jordan. We ate our way through Paris and Normandy before heading on to Greece. The single biggest discovery of food in Greece was that Greek Salads do not have lettuce! This sent me down a foodie rabbit hole trying to recreate the Authentic Greek Salad that we devoured at every meal.
The following recipe, Greek Salad, is the closest I have come to the freshness of products we ate overseas. It’s a simple salad that easily combines staples that you most likely already have on hand.
How to make Greek Salad
Greek Salad is easy to make. The above picture shows a block of feta cheese. I am lucky enough to have a European grocery store close by and I love to try lots of different ingredients. This is a French Feta that is creamy, silky, and not overly salty. However, choose the feta that you enjoy and if you can’t find a block of feta don’t worry about it and just pick up crumbled feta from your store.
Let’s talk cucumbers! Again, the above picture shows cucumbers and I tend to use the mini cucumbers or English seedless cucumbers. Why? The seeds don’t get in the way of your salad and the skin is a bit more tender.
This is an authentic Greek Salad based on our travels to Greece where we discovered that Greek Salads do not include lettuce!
2 large tomatoes, chopped
1/2 seedless cucumber or 2 mini cucumbers, chopped, skin on
1/2 sweet onion, chopped
pitted greek olives are optional
1/2 C olive oil
1/4 C white wine vinegar
2 sprigs of dill chopped or 1 t dried dill
S & P to taste
- Serving Size: 1 Cup