Greek salad
If we had to name our favorite Greek dish, a traditional Greek salad would top our list. It’s a wonderful mix of tasty and healthy ingredients including crisp vegetables, crumbly feta cheese and plump Kalamata olives. The dressing is also deceptively simple, made with olive oil, lemon juice, garlic and oregano which gives it that authentic Greek taste.
For us, nothing beats a Greek salad served alongside grilled fish, seafood or chicken with some crusty bread and a glass of wine or beer. But it can also be made into a main dish with the addition of beans such as chickpeas, white beans or fava beans tossed in for extra protein. For a hand-held meal, you can stuff Greek salad into pita bread spread with hummus. For a twist on the classic Greek salad you could swap the feta with grilled halloumi cheese. And to make it more substantial you could add crisp baked pita wedges or toss the salad with pasta such as risoni.
1½ tablespoons lemon juice
1 garlic clove — minced
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon freshly ground black pepper, and extra for garnish
3 tomatoes — cut into wedges
¼ red onion — sliced into rings
½ cucumber — sliced into thick half-moons
½ green pepper — cut into thin strips
4 oz (115g) feta cheese — cut into small cubes
16 Kalamata olives
