When we were in Greece, we ordered a Greek salad-it was fresh, crisp and amazing. There, salads are made with only peppers, onions, cucumbers, capers, olives and Feta cheese-there is no lettuce. Also, they come to the table undressed, and customers add their own olive oil, red wine vinegar, salt and pepper. I’ve always liked Greek salads, but I love how they’re served in Greece. I’ve recreated the salad here and found the trick is to use the freshest vegetables and highest quality cheese.
|I like a bigger dice|
1 red pepper, cut into 1-inch dice
1 yellow pepper, cut into 1-inch dice
1 hothouse cucumber, cut into 1-inch dice
1/4 red onion, thinly sliced
1 lb. tomatoes, cut into 1-inch dice
1/4 C. Kalamata olives
2 Tbsp. capers
4 oz. sheep’s milk Feta cheese, crumbled
1/4 C. olive oil
2 Tbsp. red wine vinegar
1/2 tsp. sea salt
1/4 tsp. pepper
Combine the peppers, cucumbers, onion, tomatoes, olives, capers and Feta cheese. Top with olive oil, red wine vinegar, salt and pepper. Toss to blend. Quantities of all ingredients may be adjusted to taste.
Note: This salad is even better the next day.