Traditional Greek Salad made with cucumbers, red onion, Kalamata olives, red pepper, and capers topped with a lemon and olive oil dressing.
I titled this blog post traditional Greek salad, then realized I left out one common ingredient. Tomatoes! I dislike raw tomatoes and revert back to being a kid where I push the them around on the plate so it looks like I am eating them. Tomato lovers can add one cup of chopped tomatoes to the recipe below.I did try to make up for it by adding Capers! Not sure what Capers are? The Huffington Post’s post “So What The Hell Are Capers, Anyway?” explains it and links to recipes involving capers. For your leftovers, you can mix the Greek salad into pasta or orzo rice and it makes a tasty filling meal.
- 1 teaspoon honey
- ¼ cup virgin olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon fresh oregano
- 1 teaspoon cloves garlic
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup cucumber
- 1 cup Red Bell Pepper
- 1 cup Red Onion
- ½ cup Pitted Kalamata Olives
- ¼ cup Capers
- ¼ cup feta cheese
- Prep the ingredients: Using the fresh seven ingredients (honey, olive oil, vinegar, fresh oregano, garlic, lemon juice and zest) making the dressing for the Greek salad. Wash and chop the cucumber and red bell pepper. Finely chop the onion.
- Make the Greek Salad: In a large bowl, combine the all ingredients and mix.
- Chill the Salad: Chill the salad for 2 hours.