Greek salad has such a fresh flavor. It is typically tomatoes, cucumber, feta cheese, and Kalamata olives drizzled with an olive oil based dressing. It can also include red onions and green bell peppers. Unlike what you might find at a Greek fast food restaurant around here, there is no lettuce heavily drenched in creamy "Greek" dressing.
It's such a simple and delicious combination of flavors. In fact, one of my most popular posts over the years has been these Greek Salad Skewers (which are pretty much this salad on toothpicks).
It's Secret Recipe Club time once again, and this month, my assignment is Erin's blog, Making Memories with your Kids. Erin is a single mom with two kids who is also a middle school counselor. She loves to bake, cook, and craft with her kids, and loves making lifetime memories this way. It's also a great way to drag the kids away from Pokemon and Mine Craft!
Erin has a lot of family friendly recipes on her blog, including this Cheesy Egg and Hash Brown Casserole (can't wait to try it!), and these Mini Salted Caramel Cheesecakes (which I've already made and will be posting soon... so delicious Erin!!!). Finally, I decided to make this salad, partly because I had some leftover feta cheese from making this amazing Kale and Pesto Stuffed Cod.
I had just made some spelt pitas, so I stuffed one of them with some roast turkey and this delicious salad. What a wonderful lunch!
Greek Salad
Ingredients
- One medium cucumber, chopped
- 10 ounces (about one basket) of grape tomatoes, sliced in half
- 1/3 cup pitted Kalamata olives, chopped
- 1/4 cup crumbled feta cheese
- 2 ounces extra virgin olive oil
- 1 ounce white wine vinegar (I used champagne vinegar)
- Pinch of salt and pepper
- Pinch of dried oregano, crushed
- Note: I also added a bit of diced red onion to the salad
Instructions
- Add the cucumber, tomatoes, olives, and feta cheese (and optional onions) to a medium bowl.
- In a small jar, add the olive oil, vinegar, salt, pepper, and oregano. Close the lid on the jar and shake to emulsify.
- Pour the dressing over the salad and toss to coat all of the vegetables.
You can't beat a Greek Salad, and I LOVE that you used cherry tomatoes in yours too Karen! What a FAB pick for SRC and Group A, lovely! Karen
ReplyDeleteThanks Karen! These little tomatoes are always the best!
DeleteI love this salad and that you stuffed it into a pita
ReplyDeleteI almost felt virtuous!
DeleteAbsolutely lovely! Indeed, stuffing it into pita bread is the best move ever!
ReplyDeleteYou totally understand me my friend.
Delete:-) ;-) ;-)
DeleteLook at those brilliant colors. Such a pretty salad and I know it would be delicious too. Lunch perfection. Happy Reveal Day!
ReplyDeleteThanks Emily!
DeleteI desperately want some of this now!
ReplyDeleteIt's so easy Anna. =)
DeleteHappy Reveal Day!
ReplyDeleteGreat idea using pitas - I love handheld food. I might (read: I'm TOTALLY) borrowing your idea!
Oh yes. You have my blessing!
DeleteLove this. Greek salad is one of my favorites. :)
ReplyDeleteThank you Trisha!
DeleteI love Greek Salad! This looks fantastic.... I need to make it while I still have tomatoes.
ReplyDeleteIt's so easy too. Thanks!
DeleteWhat a fab salad -- fresh, crunchy, seasonal, packed with flavors! Way to go and up the ante by making your own pita bread, you scamp. Great SRC recipe!
ReplyDeleteI've never been called a scamp before, lol!
DeleteLove Greek Salad and this one looks fabulous, and putting some inside a pita bread, genius. Home made all the way.
ReplyDeleteThanks so much Sid!
DeleteLooks wonderful Karen! We use regular tomatoes cut in wedges, and slice the cucumbers, but the ingredients are correct!
ReplyDeleteWe've seen so many "Greek" salads on the web which have nothing to do with what is served over here, so it was really great to see you appreciating the authentic recipe.
Excellent work, bravo!
xoxo
Thank you!!! I was thinking of you when I posted this =)
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