Recipe: Quick and Easy Greek Salad
Before New Year’s I told Colin that I wanted us to try to cook more food this year. The reason being that we were in a fast food slump and it was starting to give me a chubby face. Oh, and also because I love to cook…. This salad is the first thing that he suggested that we make and I was ecstatic. Definitely because salads are the thing you want to eat when you want to lose some weight, but mainly because I LOVE FETA CHEESE.
This recipe below comes his friend’s mom just the way she makes it. We’re rebels though and we made some slight adjustments.
Let’s Get Cookin’
- 1/2 red onion [1/2 in dice]
- 1 green bell pepper [1/2 in pieces]
- 1 red and/or yellow bell pepper
- 1 kirby cucumber — no seeds
- 1/4 lb feta
- 1/2 cup pitted kalamata olives
- 1/4 cup red wine vinegar
- 1/4 cup cold water
- 1 tbsp kosher salt
- 2 tsp sugar
- 1/4 cup of olive oil
- salt/pepper to taste
Chop up your onions. Now mix up the marinade ingredients and throw the onions into the marinade. This takes the bite away from the onions and adds a little hint of an onion taste to the marinade. Usually order doesn’t matter when making salads, but it does here. By the time you’re done chopping up all the other vegetables the onion will have been tamed. If you don’t the onion is a bit overpowering.
Don’t say I didn’t warn you!
Now you can chop up the rest of your stuff. The green bell pepper is absolutely mandatory. If you want to keep it super simple, or if you don’t want to go back to the store it’s perfectly okay for you to only add one more color. I’m not going to lie to you though, all three colors make a perfect trifecta of flavor. If that even makes any sense.
Now peel and chop up your cucumber. We like to go seedless, but only because we don’t like super watery salads. To de-seed your cucumber just cut it in half “hot dog style” and spoon out the seeds.
We’re not an olive loving couple and the smallest container of kalamata olives that we could find was three times too much and not at all in our price range so we decided to skip the olives. If the stars ever align and we find a smaller and more reasonably priced container then I will definitely try this salad with the olives. For now, if you’re as skittish about olives as we are, feel free to skip them. The salad still tastes amazing.
Your onions should ready and submissive because of your awesome pre-planning abilities by now so drain them. Make sure to keep 1/4 cup of the marinade though. Your salad needs dressing!
Mix up all of your vegetables is a pretty crystal bowl. Or not. I won’t judge.
Crumble your feta cheese. Pour in the reserved marinade and toss with clean hands. Now taste it and drizzle a little more olive oil over it or salt/pepper if you feel it needs a little more. It’s ready! You can either dig in and reward yourself for all that hard work or you can put it in the fridge and let the flavors meld. I don’t know about you, but I’m not that patient.
The salad is delicious meal by itself or as a side dish. Leftovers are delicious in a toasted pita with some chicken or in a wrap with the addition of lettuce and some tomatoes. Colin and I want to try adding orzo and tomatoes while my mom wants to try it with some rotini. What about you? I’d love to hear what you think. :D