Authentic Greek Salad

So yummy and healthy you will want to make it again and again!

This light and healthy salad reminds me of being in Greece many years ago. There is nothing like fresh, organic vegetables put together with REAL Feta cheese & a great olive oil. I suggest making it a few hours prior to eating so the flavors are infused. If your local Farmer’s Market is in full swing (or your own garden), take advantage of fresh organic tomatoes, cucumbers, onions and peppers. Rule of thumb: The fresher the ingredients that are actually organic, the more vibrant the colors and taste. (Note: You CAN taste if pesticides have been used. If your food is dull, bland and isn’t rich in color, think before you eat.) If you can find the Feta cheese I suggest, this recipe is taken to a whole new level.

Date de publication:

January 28, 2018

Créé par : ♥Tina Buenzli à Triumph Over Health

Temps de préparation:

30 minutes

Temps de cuisson:

Fuse flavors for approx. 1 hour in refrigerator

Portion:

4 Ingrédients:

1 Medium/Large Red onion, chopped small (if you can find the bunch of 3 small red onions at the farmer’s market, it’s even better)
4-5 Large Beefsteak or Heirloom tomatoes, cut into small pieces. If extra juicy, remove some of the juice/seeds so the salad doesn’t become too soggy (1 basket of cherry tomatoes will work too. If used, cut tomatoes in half)
2-3 Large cucumbers, ends cut off, cut in half, quartered, then cut in small pieces. Cutting rounds in ½ works too.

2 Bell peppers (I use 1 red and 1 yellow), cut top off, slice thin, then cut into small pieces
1 jar Greek olives, pitted and halved
6 oz. Feta cheese, crumbled with a knife or kitchen shears

3 Tablespoons Extra virgin olive oil

1 Tablespoon Braggs apple cider vinegar
Juice of 1/2 lemon (use 1 whole lemon if there isn’t a lot of juice)
2+ teaspoons Oregano

2 pinches Himalayan sea salt

Freshly ground pepper to taste

Note: Always presume all ingredients listed are organic and/or as natural as can be (GMO and pesticide free).

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Outils de cuisine:

Instructions:

This is an extremely easy salad recipe to make. You can easily adjust it to feed more people, or less. It is also forgiving if you don’t want to measure every little ingredient, which makes it simple to throw together for a weeknight meal or for when having company.
Throw all the vegetables, olives and cheese into a serving bowl. Toss lightly.
In a measuring cup, add together the oil, vinegar, lemon juice and seasoning.
Whisk together until thoroughly blended.
Pour the liquid over all the vegetables. Toss until all ingredients are coated.
Cover and refrigerate for about an hour or two if you have time.
When ready to serve, mix the salad again and serve alongside your favorite protein. This Greek salad goes along with just about anything, steak, chicken, lamb or fish. It is just as wonderful eaten alone. Enjoy!

Allergy/Health Information:

If you are on an Autoimmune Paleo Diet, I suggest not eating this recipe. It is filled with Nightshades (tomatoes and peppers). Nightshades can be highly inflammatory for some people.