I love Greek food.
In San Antonio, I lived just a couple of blocks away from the best little Greek restaurant, and Rudy and I would frequent it at least once each week, ordering gyros, hummus and of course, a Greek salad.
Now, traditionally, Greek salads do not contain lettuce, but rather an assortment of vegetables marinated in dressing. My favorite is the lettuce version, otherwise known as the American version. Just thinking about it makes my mouth start watering.
When I prepared the Greek salad dressing recipe for this post, I was so excited to eat it afterward, and I wanted it all to myself as I’m a Greek salad hoarder. But my kids also love this salad, and since I couldn’t keep them away, I shared it with them and they pretty much ate all of it.
I was a sad Karly.
Now, when it comes to the red onion, you really need to have it in the salad. The flavor is totally necessary. So, if you are adverse to adding the onion, you can soak it in a bowl of cold water for a good hour and it will curb the spicy bite it has without ruining the flavor. Trust me. Slice up that onion nice and thin and toss it in.
For The Salad:
- 1 Bunch Romaine Lettuce
- 2 Firm Tomatoes
- 1 Large Cucumber
- 1 Medium Red Onion
- ¼ C Kalamata Olives
- ½ C Feta Cheese
For The Salad:
- Roughly chop the romaine lettuce and toss it into a large bowl.
- Dice the tomato and add it to the bowl with the lettuce, then quarter the cucumber and slice thinly, adding it to the lettuce and tomatoes.
- Slice the onion in thin rings, then quarter, separating the layers before adding in with the rest of the salad.
- Add the olives and feta cheese, along with a generous amount of dressing, then gently toss all the ingredients together and serve immediately.
For The Dressing:
- Combine all the ingredients in a small, air-tight container and shake well to mix before pouring.