Authentic Greek Salad + Tips
How to make an authentic Greek salad like the kind you'd find in an Athens taverna.
Servings: 2 to 3
Calories: 490kcal
Ingredients
- 2-3 leaves of lettuce (or cabbage), thinly cut
- 2 tomatoes, cut in large chunks
- 1 large cucumber, cut into large chunks
- 1/2 sweet pepper, thinly sliced (optional)
- 1/2 red onion, very thinly sliced
- 2 oz. feta cheese, block style cut into slices
- 10 kalamata olives, pitted
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar or lemon juice
- 1/2 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
- salt and pepper, to taste
Instructions
Compose in layers on a platter or in a large, shallow bowl:
- Start with a layer of sliced lettuce or cabbage.
- Top with cucumbers and then tomatoes.
- Add the sliced onion evenly over the top (add peppers here if using).
- Space the feta slices around the salad and toss the olives on top of everything.
- Mix the olive oil with your choice of lemon juice or vinegar and drizzle over the top of the salad.
- Sprinkle with a bit of oregano.
- Serve with salt and pepper so each person can add their own seasoning.
Nutrition
Calories: 490kcal | Carbohydrates: 16g | Protein: 7g | Fat: 46g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 30g | Cholesterol: 25mg | Sodium: 651mg | Potassium: 706mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4710IU | Vitamin C: 63mg | Calcium: 210mg | Iron: 2mg
