With the dawn of the warmer weather comes the access to a variety of vegetables at an affordable price. The easiest way to make use of the arrival of new vegetables is to toss them into a salad bowl. For myself, after trying an array of new recipes, Greek Salad seems to be the one recipe that I can’t rave about enough. The colorful vegetables, tangy taste of lemon zest, and the fragrant herbs in this Mediterranean cuisine can be a perfect weekday dinner option. For busy AU students who are balancing their multiple commitments, Greek salads are also make for a great meal prep option during the year.
Greek salad also boasts some impressive health benefits, including reducing the risk of heart disease and type 2 diabetes. The ingredients are so nutritious and the preparation steps are so simple that one questions whether it could be delicious too (it is!).
Whether you’re preparing for your summer beach bod or looking for a backyard patio dinner option, Greek salads should be at the top of the list. Here are some qualities of authentic Greek salads.
Authentic Greek salads will not use leafy greens but instead focus on chunky veggies
Generous amounts of feta
Fresh feta is the highlight of any Greek salad. Season your salad and cover the mixture with feta. Ideally in large chunks.
No fancy garnishes
Unlike its commercially offered counterparts, Greek salads should come with no additional garnishes. The colorful mixture alone is enough.
While Greek Salads seem to carry an exotic charm and origin, the dressing itself is in fact simple. Rather than the addition of multiple peppers and seasoning ingredients, traditional Greek salads is comprised of only extra-virgin olive oil, wine vinegar and salt.
Can be refrigerated for up to 3 days
Because Greek salads use incredibly fresh ingredients and acidic dressing, the salad could be kept for 3 days in a sealed container
- 1-2 cucumbers
- 2 red, orange or green peppers
- ½ can of black olives
- 200 g Grape tomatoes
- 1 Red onion
- 30 g Feta cheese in brine
- 1 tsp black pepper
- 5 tbsp of chopped parsley
- 1 tbsp oregano flakes or fresh oregano
- 1 tbsp black pepper
- 2 tbsp balsamic vinegar
- 3 tbsp olive or avocado oil
- ½ tbsp minced garlic
- 1 tbsp lemon juice
- 1 tbsp fresh dill
- Dice the cucumbers, peppers, onions, olives and combine them in a large salad bowl
- Drizzle the top with extra virgin olive oil or avocado oil
- Gently toss the salad: the salad should not be overly mixed
- Crush the feta cheese on top
- Mix evenly and marinate in the fridge for optimal taste before serving
To add more flair to your greek salad, try pairing it with some protein such as baked cutlets or serve them with some rice for a balanced meal.
What to serve with Greek Salad: