Greek Feta Salad Recipes

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Feta cheese is the iconic standard that goes into Greek salad. It seems wrong to chomp on fresh tomatoes and cucumbers seasoned with oil and vinegar without at least  a little feta to add some salt and flavor to the mix. I love ordering Greek salads in restaurants. I also love making them at home.

The beauty to making a Greek salad is that the ingredients don’t need to be rigid. Sure, you can follow the recipe I am going to give you. But if I were you, I’d follow that recipe only once and each time you make it, do something different. A salad, afterall, is pretty much impossible to mess up.

If you’re reluctant to change things because you’re afraid it will break tradition consider this: Greek cooks are all about using the freshest, tastiest ingredients around. If tomatoes aren’t in season, there is nothing wrong with leaving them out and adding some lettuce and green peppers instead. It’s the feta, olives, oil, and vinegar that are really the things that make this salad Greek. Why not use your imagination to come up with of your own?

Also, you don’t need to use kalamata olives. There are other Greek olives out there. And believe it or not, feta isn’t the only Greek cheese. There are others. Why not experiment? You can make all kinds of substitutions and additions until you find the ingredient combination that you like the best.

Ingredients:

1 English Cucumber, chopped

3 tomatoes, chopped

1/2 cup chopped scallions

oil and vinegar, to taste

1/2 cup pitted kalamata olives.

1/2 cup crumbled feta

dried oregano as a garnish

Instructions:

Add the tomato, onion, and cucumber in a bowl. Add oil and vinegar. Toss to coat. Transfer to a serving dish. Add olives and feta and sprinkle oregano over the top. Serve immediately. Makes 4-6 servings depending on how big the portions are.

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