Greek Salad is a staple in our house. And we eat quite a bit of it out, too. Up above is the side-Greek from the Potato Club in the Cedar Park Lakeline Mall. When I shop, I normally stop in there for some grilled chicken ka-bobs and a quick Greek Salad treat. They use a nice tzatziki sauce – or Greek creamy cucumber yogurt sauce – for the dressing. That works, too.
The great thing about Greek Salad is how versatile it is; a great tasting salad you can alter to your taste and eat with just about any dish.
Here’s the quick Greek Salad we make almost every week at least once:
- Green Leafy Lettuce (Green Leaf, Red Leaf, or preferably Romaine)
- Capers (Thank you God for Capers!) – and I love the salty juice, too
- Broccoli tips (not sure if this was what the Greeks intended – but it works for us)
- Parsley flakes or fresh parsley
- Dried Oregano leaves or fresh Oregano
- Grape or Cherry Tomatoes (or chopped hothouse/garden variety)
- Circular cut sweet purple onion (if you like onion)
- Extra Virgin Olive Oil (or grapeseed)
- Balsamic Vinegar or Fresh Squeezed Lemon Juice
- Kalamata Olives or regular black olives if you prefer the milder taste
- Salt and Pepper
- Skinned, thinly sliced, chopped cucumber
- Lots of semi-hard chunky Feta broken off by a fork from a block
The quality of Oil and Vinegar you use will enhance the flavor of the salad. We eat this with Italian dishes, American home cooking, Greek and Mediterranean foods, and just by itself!
{ Viva la Greek Salad! }
In Him,
Heather
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