My mom has been making Greek Salad the Greek way ever since I can remember. By the Greek way, I mean that there is absolutely NO LETTUCE. For a long time I thought this was just how my momma made Greek Salad since no restaurants ever leave out the lettuce. But when we went to Greece on our honeymoon I saw with my own eyes that the Greeks really do make their Greek Salads, sans lettuce. No filler, just the best parts…tomatoes, cucumbers, peppers, kalamata olives, and feta.
The best thing about having no lettuce is that you can make this salad ahead of time, including dressing it and you can leave it in the fridge forEVER. Ok, not forever, but it will be good for a week.
I decided to petitely dice my veggies this time around. You can cut them into larger bites too. This salad is also delicious with hummus on a pita or topped with souvlaki. Very versatile and takes less than ten minutes to put together.
6 campari tomatoes, 3/4 of an English cucumber, 1 small onion, and one green pepper.
Whip up the dressing in a measuring cup…1/2 cup olive oil, 3 Tablespoons balsamic vinegar, 1 teaspoon brown mustard, 1 teaspoon honey, 1 large clove of garlic diced, 1 teaspoon oregano, salt and pepper.
Dress the salad, add in 1 pint of kalamata olives, and 8 ounces of feta cheese. You can do a slice on top of each individual salad or chop it up!
Here’s the printable!
- 6 Campari or Roma Tomatoes, diced
- 3/4 of an English Cucumber, diced
- 1 onion, diced
- 1 green pepper, diced
- 1 pint kalamata olives
- 8 ounces of feta cheese, sliced of diced
- 1/2 cup olive oil
- 3 Tablespoons balsamic vinegar
- 1 teaspoon brown mustard
- 1 teaspoon honey
- 1 large clove of garlic diced
- 1 teaspoon oregano
- salt and pepper
- Combine the ingredients for the dressing together in a jar or measuring cup until completely emulsified. Using a whisk works great!
- Toss the diced veggies with the dressing. Add in kalamata olives and feta cheese.
- The longer it sits, the better the flavors meld together! Can be stored in the fridge for up to 5 days!