So, I know I’ve already done a post on a traditional Greek salad, but I thought I’d do another version of it. My original post consisted of the same recipe used when I visited the Greek Islands and Athens about 6 years ago. Recently though, I have encountered numerous restaurants that serve their Greek salads differently.
Maybe it’s served this way in other parts of Greece, or maybe it’s just Greek “inspired” but either way, I have not been able to stop eating this salad!
It started when I ate a version of it at a local pizza joint. The light, lemony dressing caught my attention, and when it was mixed in with the butter leaf lettuce, kalamata olives and tomato wedges, I really enjoyed the combination. Then, fast forward to a couple of weeks later at another local restaurant named Crepeville: I was there for lunch when my collegue ordered the Greek salad. This time, it was loaded with romaine lettuce and topped off with a very light amount of thickly sliced cucumber, grape tommatoes, a sprinkle of feta cheese, olives, and that same lemon dressing.
I decided that I needed to re-make this salad! With a couple of additions and twists here and there, I found a “Greek Salad” that I really enjoy eating over and over. The dressing is just so tasty! This is perfect for a light meal, especially on a warm day. And it’s incredibly healthy yet flavorful!
Although I still feel an authentic Greek salad is comprised of large cuts of tomato, cucumber, feta and NO salad, this version is an instant hit in my book.
Greek Inspired Salad with a Lemon Garlic Dressing (adapted from Pam over at For the Love of Cooking)
For the Salad:
- Romaine Lettuce
- Kalamata olives
- Grape tomatoes
- Red onion, thinly sliced
- Cucumber, sliced and seeded
- Feta cheese
- Sea salt and fresh cracked pepper
For the Dressing
- 6 Tablespoons of olive oil
- Juice of 1/2 lemon
- 2 garlic cloves, finely minced
- 2 Teaspoons red wine vinegar
- 1 Teaspoon dried oregano
- Salt and pepper
For the salad, combine all the ingredients and top with fresh feta cheese and salt and pepper to taste.
For the dressing, whisk the olive oil, lemon juice and red wine vinegar together. Then add the minced garlic and oregano. Once the mixture is fully incorporated, add salt and pepper to taste. Mix well again, and refrigerate for at least 20 minutes. Then enjoy it over the salad!
P.S. There’s a giveaway tomorrow! Stay tuned! :)