My Greek Salad

My take on a classic Greek Salad

I am one for making things just as delicious but with a few modifications, whether they are for cost reasons or just family preferences. Kalamata olives are pretty pricy so I stuck with regular green olives (even got a very dirty martini out of it!) and used sweet bell peppers instead of green bell peppers. The sweet bell peppers are very kid friendly. My son eats these peppers as they are, straight out of the fridge. They are bright, tiny, colorful, and delicious, so if you want to try something different, use sweet peppers instead of green bell peppers. 

This recipe serves 3-4 and is super simple to make. It holds very well in the fridge and even mellows the flavors.

What you will need:

• 3 tbsp red wine vinegar
• 1/2 cup olive oil
• salt pepper
• 2 tsp mint leaves 
• 2 tsp oregano
• 1 bunch parsely
• 1 red onion
• 6-8 sweet peppers
• 1 cup olives
• 2 cucumbers
• 2 tomatoes
• 1/3 cup feta cheese (cubed or crumbled is fine)
• Salt and pepper

Let's get started:

1. In a medium bowl, add in your red wine vinegar, salt, and pepper. Whisk briefly. 
2. While whisking, slowly add in olive oil and whisk until dressing thickens.
3. Once your dressing has thickened, add in your oregano and mint leaves. If you are using dry leaves, make sure you rub them in your hands to release the flavor.
4. Whisk your dressing again and let sit. It should be a dark orange color. Taste it and season it with salt and pepper accordingly. 

1.  Dice your tomatoes into large bite size pieces and add into salad bowl.
2. Thinly slice your red onions into whole slices and separate into individual rings. Add to salad bowl.
3. Trim the stems off of your sweet peppers and cut into bit size pieces, removing any seeds remaining. Add to salad bowl
4. Cut your cucumbers in half and remove seeds. Slice cucumbers across into small slices. Add to salad bowl. 

1. Pull off the leaves from about half of your parsley bunch and toss with salad. 
2. Add in your olives and feta cheese and toss salad gently.
3. Give your dressing a quick whisk and pour over the top of your salad
4. Once again, toss your salad gently to ensure all of your salad is covered in your dressing.

 This salad ends up being very filling and super delicious. It was used as a main course and filled us up nicely. Let me know if you have an questions.

I was enjoying a Summer Shandy by Leinenkugel. It has a wonderful citric taste so it went very well with my salad. Plus a good beer is good with any meal.