Easy Greek Salad
My husband knew this when he married me, and I am thankful he takes on most of the responsibility in the dinner department, otherwise we’d have cereal and grilled cheese for dinner every night.
But I do have a few tricks up my sleeve. Mostly given to me by much more domestic friends who could sense my incompetence and perhaps pre-scurvy from lack of fresh produce intake.
So believe me when I say this is one of the easier, more delicious, healthy things you can make. And the best part is you can impress your family by making your own salad dressing that is healthier and tastes better that most bottled ones do anyway.
Also, double bonus points because it makes great leftovers, unlike most salads that get wilty. Since it doesn’t have lettuce, it’s more or less like marinated/pickled veggies that you can throw back in the fridge and they just taste better after a day of sitting in there!
- 1 English cucumber (you know those kind that come in the plastic?)
- Baby/cherry tomatoes. Or heirloom tomatoes.
- Red onion (only about 1/4 of it, MAX)
- Sweet peppers. Or if you don’t have them, buy a jar of peperoncinis. I like to add both.
- Slice it all up. Any way you like it so it’s easy to eat. I have a mandoline slicer I got at the dollar store that does the job swimmingly. (Especially good for the cucumbers and onion – for what may or may not be obvious reasons, don’t use it on the tomatoes.)
- Feta. Good feta. And by good, I don’t mean you need to spend $10 on a 4 ounce block, I just mean that you shouldn’t buy pre-crumbled because it dries out and loses flavor (kinda like when you buy the pre-shredded cheddar.) Buy it in a block and cut it into chunks. It’s worth the extra 30 seconds of effort.
- Even parts Red Wine Vinegar and EVOO (depending on size of salad – you may want a tablespoon of each, or 1/3 cup of each)
- Squeeze of lemon juice
- Salt and pepper to taste
- Dried oregano. I like a LOT. I’d say start with a tablespoon and go from there…