It’s not just a clever meme.
In my experience, it is true that no Greek cook ever measured a single ingredient!
Try it! Cook free! Yassou!
This is a Greek salad you probably will not find in Greece. I think it is an Americanized version of the Greek Village Salad, using lettuce. Many folk like to use romaine. I like to use iceberg. The salad is packed with Greek flavor. But it depends on the quality of ingredients you use.
Here are your ingredients:
Tomatoes – Choose Perfect ripe tomatoes (somewhat firm but yielding slightly to the touch; glossy skin; fragrant) Cherry Tomatoes for garnish.
Cucumbers– choose firm, smooth-skinned cucumbers. But in this salad, only a few cucumbers sliced in rounds. (Half of one cucumber might be enough.)
Choose firm and crispy lettuce (iceberg should have a firm head).
Red onions- choose firm and smooth looking onions.
Green Bell peppers– choose firm and smooth looking green bell pepper.
Dried leaf oregano
Cavender’s Greek Seasoning
Extra Virgin Olive Oil (For authentic and best tasting Greek salad, I like to use Trader Joe’s Greek Kalamata Olive Oil.
Red wine vinegar- You can also use another citrus option like fresh lemon juice, white wine vinegar or balsamic vinegar.
Creamy feta cheese – made from sheep’a milk and served in large chunks or blocks crowning the salad (Please do not buy crumbled feta cheese. The best choice is a block of feta packed in brine. (Trader Joe’s has excellent brined feta.)
So what about the dressing?
Just use red wine vinegar, balsamic vinegar or a mixture of both, and a good olive oil. But there is a method I’ll explain in the Directions.
Cut tomatoes in quarters and place in bowl. (You may garnish with cherry tomatoes, but don’t use them exclusively.)
Cut bell pepper and onions into thin slices and place in bowl.
Cut a small piece off your feta block and crumble it into your bowl.
Now add to the bowl a tablespoon of olive oil, salt and pepper, Cavender’s Greek Seasoning, and oregano leaves (crushed between your hands). Taste and re-season if needed.
Cut peeled cucumbers in 1/4 inch slices and set aside. (Taste each cucumber. If it tastes bitter, don’t use it.)
Cut iceberg lettuce into medium large chunks or tear romaine into bitesize pieces. Do not chop lettuce into small pieces. Never shred the lettuce and don’t use bagged lettuce.
At this point you may refrigerate if you are not ready to serve.
When ready, toss well until the olive oil coats the lettuce. And another drizzle of olive oil and toss again. Add vinegar, and toss again. Taste and add more of seasonings and vinegar/oil if needed. Toss again.
Arrange the Kalamata Olives, cucumber slices, cherry tomatoes and larger chunks of feta over the salad.
Sprinkle with oregano.
Options Depending on Your Taste Preferences
*Option #1: Add 1 clove of well-crushed fresh garlic to your tomato/oil mixture.
*Option #2: Garnish the salad with anchovies.