Greek salad is one of my favourite simple pleasures in the kitchen. They focus on simple, high-quality ingredients, and allowing them to sing for themselves where otherwise they might be lost in a dish.
How to make the easy Greek salad
First things first, for this salad let’s gather together our ingredients.
The lettuce is first. Usually, I’d swear off using lettuce in salads since it has such little flavour, but it works well here. Try to source fresh, crisp lettuce, as the texture is going to be one of the most delicious parts of the salad.
The feta cheese is an indulgence, for sure, but I can’t help myself! I love a good cheese like this, and so I made sure to get a small block of feta that would be the right side for what we’re doing here. You don’t need to use the whole thing if it isn’t to your liking, but I’d recommend replacing it with something.
If you choose to opt-out of using feta at all, a good alternative could, perhaps, be mozzarella. While it’s a different flavour completely, that replacement flavour will work well with all the other ingredients. If you do choose to use mozzarella in this recipe, perhaps add a little more pepper than you otherwise would. The milkier flavour of mozzarella can be balanced out by adding more seasoning.
I splurged a bit here and bought some slightly fancy tomatoes. To say I splurged would be a bit of a lie: they were only £1.20. That said, they are amazing! They’re a collection of small, sweet cherry tomatoes from a number of different varieties of tomato plants at a number of different levels of ripeness. This means that you get a lot of flavour variations throughout the whole salad, while not compromising on the simplicity of a good Greek salad.
If you chose not to use tomatoes like this, then a good bet would be some very ripe beef tomatoes. Cut those up into either wedges or slices, and they’ll offer rich juiciness throughout the dish. If you do opt for that type of tomato, then it may be a good idea to use a little more salt. The acidity of a beef tomato could impede on the other flavours, so adding some salt could help you to compensate.
Finally, we get to the olives. Of course, you can use either green or black olives here. By and large, my rule of thumb is to use black olives when using heat, and green olives when not. The irony is not lost on me that I’ve broken that rule immediately here. These are some simple black olives from Spain. They aren’t expensive, but they are delicious! If you cant get olives for this dish, capers may offer a similar flavour.
Once you’ve got all your ingredients together, it’s a simple case of slicing and chopping, and then mixing them all together.
Then, simply toss and serve! This is one of my all-time favourite salads, as the ingredients are all so good and sit together in a great harmony of flavours. I’ll have it anytime!
Other recipes you might enjoy
For the summer salads don’t have to be savoury, have you considered a fruit pasta salad?
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A simple straight forward delicious greek salad
Firstly, prepare your salad ingredients. Drain and cube the feta, remove the stalks from two heads of lettuce, and slice into roughly half-inch thick slices. Halve cherry tomatoes, or cut larger tomatoes into wedges. Drain and halve olives.
Add them all to a mixing bowl and toss to combine.
Plate up, and enjoy!
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