Traditional Greek salad is also known as Xoriatiki. An authentic Greek salad features tomatoes, cucumbers, red onion, olives, feta, oregano, and extra-virgin olive oil. These ingredients are an easy and delicious way to add important vitamins and minerals, as well as necessary fiber, to your diet.
Greek salads are low in calories and nutrient-dense. They can provide
you with a healthy amount of vitamins A and C, as well as potassium and iron. They also contain phytonutrients and antioxidants, which have been shown to help lower the risk of health problems such as heart disease and cancer. I add baby leafy green lettuce to my Greek salad.
I always recommend all organic ingredients, when possible.
One thing I love about this salad is that everything can be prepped ahead of time, so it is a great dish to serve when entertaining. You can prepare each ingredient and refrigerate them separately. These should last up to 3 days in the refrigerator. You can also make the dressing, and it can keep in a tightly sealed refrigerated jar for about 12 days.
This recipe serves 4 to 6 depending on the serving size
Salad Ingredients
1 cup Cucumber, sliced with the skin, into half moons
1 Red or Orange Bell Pepper, seeded, cored, and thinly sliced or chopped
1/2 cup Black Olives, or Kalamata, pitted and sliced
1/2 Red Onion, thinly sliced
1/4 cup Capers
3 Tomatoes, (preferably vine-ripened) sliced or diced or 1 pint of cherry tomatoes. cut in half.
5 cups Baby Spring Salad Mix or your choice of leafy greens (avoid iceberg lettuce)
1 cup Feta Cheese finely crumbled
Salad Dressing Ingredients
2 Tablespoons red wine vinegar
1 Lime or Lemon, juiced (about 1 tsp)
1/4 cup Extra Virgin Olive Oil
1 clove Garlic, finely minced
1 tsp dried Oregano
1/2 tsp unrefined, mineral-rich Salt
1/2 tsp freshly ground Black Pepper
Directions
1. Combine the lettuces and lightly toss with the tomatoes, olives, capers, and cucumbers. (Save a few of the tomatoes, capers and olives to use as garnish at the end for a nice presentation. Just set those aside.)
2. Mix the salad dressing. In a small mixing bowl, combine the freshly squeezed lime or lemon juice with the minced garlic, oregano, salt, and pepper. Slowly add the olive oil, whisking to combine.
4. Add about 3 Tbsp. of the freshly made salad dressing to the salad and toss lightly. (If you are not serving the salad immediately, keep the salad dressing separate until time to serve.)
5. Serve quickly after adding the salad dressing, or keep the salad dressing separate to be placed on the salad by each individual diner.
6. Place the mixed salad in a serving bowl or bowls and garnish with the tomatoes, capers, and olives you had set aside.
Note: If you’re find raw red onion a bit strong, you can soak the slices in hot water for 10 to 12 minutes, rinse with cold water, drain, and pat dry. This will help mellow the onions a bit.
Remember, the main ingredient is always love!
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