QUICK & EASY GREEK SALAD

This is the quickest and easiest Greek salad to make and it’s SO delicious and refreshing!

I find that before dicing the cucumbers, cutting them in half lengthwise and then lightly ‘smashing’ them with a meat mallet or pot bottom enhances the cucumber flavour and allows them to absorb the dressing more. 

Also, mashing half of the feta cheese with the olive oil before whisking in the rest of the dressing ingredients makes for a slightly creamier coating.  You can also add a tablespoon or two of Greek yoghurt for an extra creamy dressing.

If I am planning on serving it as the main entree, I like to add a few cups of chopped romaine lettuce to bulk it up a bit. 

This SALAD SPINNER I’ve linked below is my ALL TIME FAVORITE! I have tried several different brands, versions over the years but recently purchased this OXO one. It is seriously AMAZING! My previous ones all had thin plastic bowls that always ended up cracking, the inserts were flimsy and the knobs were unwieldy and awkward. This OXO spinner is truly a joy to use. The bowl itself has a hefty weight, the insert is substantial and the push down knob makes spinning the salad easy enough for a child…my 6 year old grand daughter figured it out on her own and loves to wash the produce for me.

INGREDIENTS:

1 large English Cucumber, cut into halves, lightly smashed and then diced (this step helps the release the flavour of the cucumber and to absorb the dressing)

1 small Red Onion, sliced thin

2 cups Grape or Cherry Tomatoes, cut in half

1 Green Pepper, chopped

1/2 cup of Pitted Kalamata Olives 

200 gram container of Feta Cheese

1/2 cup Extra Virgin Olive Oil 

1 tbsp Red Wine Vinegar

Juice of 1 Lemon

2 tbsp chopped Fresh Dill or 1 tbsp Dried Dill

1 tsp Dried Oregano

1 tsp Honey (optional)

Salt and pepper to taste

2 tbsp Greek Yoghurt (optional if you want a creamier dressing)

Optional: to add more crunch and to turn this into an entree, add 2-3 cups chopped romaine lettuce. 

DIRECTIONS:

1. Mash half of the feta and olive oil in a large mixing bowl with a fork. Add the remaining olive oil, red wine vinegar, lemon juice, dill, oregano, honey, salt and pepper and greek yoghurt if using.  Whisk together well.

2. Add the cucumber, red onion, tomatoes, green pepper, olives and remaining crumbled feta cheese and romaine lettuce if using.

3. Toss salad together and refrigerate until ready to serve.