I’m excited to teach you how to make the best and easiest Greek Salad! The only tricky part is planning ahead as the flavours need some time to develop, or else it just doesn’t hit the same. I’ve been working on this recipe for a while and have finally mastered it.
How did I master this recipe?
My family calls me the salad monster, I could literally sit and eat 4 portions of salad to myself. When we have left over salad I’m always first to ask if anyone wants any more before I take it all for myself. As a renowned salad monster I believe I have the best salad recipes.
The key to this recipe is letting the veggies soak in the flavours with some time in the fridge.
Simply Delicious Greek Salad
Ingredients
- 1 Cucumber cut into quarters then thick sliced
- 3 Tomatoes on-the-vine are my fav
- 2 Green Peppers chopped into large cubes
- ½ cup pitted Black Olives typically found in glass jars
- 1 medium Shallot or Red Onion sliced
- 2 tbsp Lemon juice freshly squeezed, this is important
- 200 grams Feta cubed, i like light TreStelle
- 2 tsp dried Oregano
- ⅛ tsp Black Pepper freshly ground is best
- ⅛ tsp Fine Sea Salt
Instructions
- Add all ingredients into a bowl and mix, I like to add the feta for the last stir so it doesn't fall apart too much.
- Add Greek Salad to a container with a lid, or cover the bowl before storing in the fridge for at least 4 hours, but preferably of overnight. I personally prefer the flavours with an overnight soak and as they continue to absorb into the vegetables, but you might not be a fan after a day or two more.