Classic Greek Salad Revisited

I've been making my ain Greek salad for years. The ones I accept tried from most restaurants rarely satisfy. There is only no comparing to homemade versions. First, y'all typically alone instruct most iv olives, the Feta is non skilful lineament in addition to tends to move overly salty, in addition to the vegetables are non equally fresh equally I would like, nor is iceberg lettuce of much purpose inward damage of sense of savour in addition to nutritional value — it adds approximately crunch, but that's most it.

From my kitchen, y'all instruct a loaded upwards fairly classic version, amongst lots of skilful lineament olives that are pitted only earlier beingness added to the salad in addition to a decent quantity of delicious Greek sheep milk Feta. In add-on to peppers, cherry-red onion in addition to cucumber, I've added approximately slightly bitter endives, radicchio in addition to approximately fresh foliage lettuce. For best flavor, mix your salad upwards ahead of time, seal tightly in addition to chill inward the fridge for a few hours earlier serving to blend the loveliness.

This is my contribution to No Croutons Required this month. The topic is raw soups in addition to salads.

Greek Salad

Recipe past times Lisa Turner Cuisine: Greek Published on March 12, 2013 A dressed-up modern-style Greek salad amongst an assortment of foliage vegetables in addition to enough of Feta cheese in addition to Kalamata olives Print this recipe Salad: a few handfuls of foliage lettuce, torn into pieces 4 Belgian endives, trimmed in addition to chopped 1 pocket-sized radicchio, trimmed in addition to chopped 1 cherry-red bell pepper, seeded in addition to cutting into strips 1 greenish bell pepper, seeded in addition to cutting into strips 1 banana pepper, seeded in addition to cutting into strips 1 pocket-sized cherry-red onion, cutting into one-half rings 1/2 English linguistic communication cucumber, sliced few handfuls cherry tomatoes, halved 1 1/2 cups Feta cheese, crumbled + extra for garnish 1 loving cup Kalamata olives, pitted Dressing: 1/3 loving cup extra virgin olive oil 1/4 to 1/3 loving cup cherry-red vino vinegar 2 to iii tablespoons white balsamic vinegar juice from 1 fresh lemon 1 teaspoon dried thyme 1 teaspoon dried basil fresh cracked dark pepper to taste pinch or ii of dried cherry-red chili flakes Instructions: Combine the salad ingredients inward a large bowl. In a pocket-sized bowl, whisk together the dressing ingredients. Pour over the salad in addition to gently toss to coat. Garnish amongst extra crumbled Feta cheese. Makes 6 servings

More Greek creations y'all are certain to enjoy:
Leek in addition to Rye Berry Salad amongst Halloumi Cheese, Sun-Dried Tomatoes in addition to Olives
Quinoa Dolmadakia (Stuffed Grape Leaves)
Skewered Greek-Style Salad

Audio Accompaniment: Erot
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