Greek Salad Recipe

Tomatoes: Fresh and juicy, they form the base of the salad.

Cucumber: Adds a cool, crisp texture.

Red onion: Provides a sharp, tangy flavor.

Green bell pepper: Adds a sweet and slightly bitter crunch.

Kalamata olives: Rich and flavorful, these olives are a key ingredient in Greek salads.

Feta cheese: Crumbled on top, it adds a creamy and tangy element.

Olive oil: Used in the dressing, it brings a smooth and rich flavor.

Red wine vinegar: Adds acidity and brightness to the dressing.

Dried oregano: A classic herb in Greek cuisine, it adds an earthy flavor.

When preparing the red onion, soak the slices in cold water for about 10 minutes before adding them to the salad. This will help to mellow out their sharpness and make them more palatable, ensuring they blend harmoniously with the other ingredients.

• feta cheese - Substitute with goat cheese: Goat cheese is a great alternative that is also gluten-free and provides a similar tangy flavor and creamy texture.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar is gluten-free and offers a comparable acidity and flavor profile to red wine vinegar.

• kalamata olives - Substitute with black olives: Black olives are also gluten-free and can provide a similar briny taste and texture.

• olive oil - Substitute with avocado oil: Avocado oil is gluten-free and has a mild flavor that works well in salads, offering similar health benefits.

• To keep your Greek salad fresh, store it in an airtight container. This helps maintain the crispness of the vegetables and prevents the feta cheese from drying out.
• Place the container in the refrigerator. The salad will stay fresh for up to 3 days. However, for the best texture and flavor, it's recommended to consume it within 1-2 days.
• If you anticipate leftovers, consider storing the dressing separately. This prevents the vegetables from becoming soggy. Simply add the dressing just before serving.
• For a quick meal prep, you can chop the vegetables and store them in separate containers. This way, you can assemble the salad quickly when needed.
• Freezing Greek salad is not recommended. The vegetables like cucumbers and tomatoes have high water content and will become mushy upon thawing. The feta cheese may also lose its texture.
• If you must freeze, consider freezing only the dressing. Pour it into an ice cube tray, freeze, and then transfer the cubes to a freezer bag. This way, you can thaw just the amount you need for future salads.
• When ready to serve, thaw the dressing in the refrigerator overnight or at room temperature for a few hours. Assemble the salad with fresh vegetables and the thawed dressing for the best taste.

• First, separate the feta cheese from the Greek salad to prevent it from melting and losing its texture.
• Place the vegetables (tomatoes, cucumber, red onion, bell pepper, and olives) in a microwave-safe dish.
• Microwave on medium power for about 30 seconds to 1 minute, just enough to take the chill off without cooking the vegetables.
• Alternatively, you can gently warm the vegetables in a skillet over low heat for a few minutes, stirring occasionally.
• Once warmed, add the feta cheese back into the salad.
• Drizzle a bit more olive oil and red wine vinegar if needed to refresh the flavors.
• Toss everything together and serve immediately.

• Large bowl: For combining the chopped tomatoes, cucumber, red onion, bell pepper, and olives.

• Small bowl: For whisking together the olive oil, red wine vinegar, oregano, salt, and pepper.

• Whisk: To mix the dressing ingredients thoroughly.

• Chef's knife: For chopping the tomatoes, cucumber, bell pepper, and slicing the red onion.

• Cutting board: A surface to safely chop and slice the vegetables.

• Measuring cups: To measure out the chopped vegetables and feta cheese accurately.

• Measuring spoons: To measure the olive oil, red wine vinegar, and oregano precisely.

• Salad tongs: For tossing the salad ingredients together with the dressing.

• Serving spoon: To serve the salad once it is ready.

Prep ingredients in advance: Chop the tomatoes, cucumber, red onion, and bell pepper ahead of time and store them in the fridge.

Use pre-crumbled feta: Save time by buying feta cheese that is already crumbled.

Buy pitted olives: Opt for kalamata olives that are already pitted to avoid extra prep work.

Make dressing in bulk: Prepare a larger batch of the olive oil and red wine vinegar dressing and store it in the fridge for future use.

Use a mandoline: Slice the red onion quickly and uniformly with a mandoline slicer.