Traditional Greek Salad

Traditional Greek SaladGreek salad made with no romaine lettuce, just plenty of chunky vegetables marinated in a lemon garlic dressing and crumbled feta. I used my spiralizer on the cucumber, how you choose to cut your vegetables is up to you.

Traditional Greek Salad

Ingredients                                                               Makes: 4 servings
1 seedless cucumber, cut into 1/2-inch pieces, spiralized or as you like
12 cherry tomatoes, halved
1/2 bell pepper, cut into strips or julienne into 1 1/2-inch lengths
15 kalamata olives, pitted & sliced round
3 Tbsp red onion, thinly sliced
1 garlic clove, minced
1 1/2 oz feta, crumbled
1 fresh lemon ~or~ 3 Tbsp lemon juice
1 1/2 Tbsp extra virgin olive oil
3/4 tsp oregano leaves
pinch sea salt and freshly ground black pepper, to suit taste

Instructions
Prepare the cucumber. Clean a fresh and firm cucumber, leaving on the peel as long as the cucumber is not waxed, otherwise you can remove the wax with a vinegar solution or you can choose to peel the cucumber.

To spiralize the cucumber, use the large noodle blade on the spiralizer. Then cut the cucumber noodles into smaller pieces (5 to 6 inches) to make it easier to eat. If you do not have a spiralizer, the cucumber can be cut julienne style, diced or as you like. Transfer the cucumber to a large bowl.

Prepare other vegetables. Cut the cherry tomatoes in half. Remove the pits (if required) from the olives and slice round. Cut the bell pepper into thin strips at 1 1/2-inch lengths. Thinly slice the red onion and mince the garlic clove. Transfer all the prepared vegetables to a large bowl with the cucumber.

Add the dressing. Squeeze the lemon over the vegetables and then drizzle with the olive oil. Sprinkle the salad with the oregano and add a pinch of black pepper. Crumble the feta over the salad and then gently toss to coat all the vegetables evenly with the dressing. Taste test before adding any salt (sometimes feta can be salty enough). Serve immediately and enjoy! Salad does keep well in the refrigerator for a couple of days.

Recipe shared by: J. Marshall

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