Greek Salad Recipes

With the availability of bagged salad, it’s easier than ever to rip open a bag and pour dressing on it, but for a refreshing change a few Greek salad recipes can offer a great alternative.

The countries surrounding the Mediterranean are as diverse as their cuisines, but some ingredients will be found on every menu that provide a common flavor thread running through the area. Whether you are making Meze or salads, you will find yourself reaching for similar components. Inevitably, you will use olives, tomatoes, oranges, cilantro, and sometimes a kind of grain like bulghur wheat in your salad. Some of these ingredients are native to the Mediterranean, like olives, and some come from the new world, like the tomato. You might even find the avocado, another new world import, in your salad.

Depending upon what kind of salad you are making, there may be cooked components mixed with raw elements or the whole salad might be cooked. Most Greek salad recipes will ask for either Feta or Halloumi cheese. These cheeses are not the same. Feta is a crumbly goat cheese and Halloumi is a very firm, sliceable cheese. Feta is usually served raw while Halloumi grills and fries very well. Generally speaking, they are two very separate entities but you can toss either into your salad depending on what you have onhand. Because cooking Halloumi brings out the best flavors of the cheese, I would like to suggest frying it before adding it to your Greek Salad. One way to fry Halloumi is to put a very thin layer of olive oil into a frying pan, heat it over a medium heat, and then add the thinly sliced Halloumi cheese into the pan. Fry until golden brown and then flip and cook the other side.

How you make the pieces of your greek salad recipe is a personal thing. I prefer removing the seeds from the tomatoes before adding them to my salad. I feel that the tomato seeds, and the liquid that they come encased in, will dilute the dressing. I prefer my tomatoes to be a dry ingredient.

So, let's start with a basic Greek salad.

• 16 ounces of wild salad mix or 1 head of romaine lettuce
• 6 large tomatoes, seeded and diced
• 1 English cucumber, seeded and diced
• 6 green onions chopped, white and green parts
• 1 small red onion, diced fine
• 1 cup of Kalamata olives
• 1/4 cup of capers, drained
• 8 ounces of Feta cheese or Halloumi cheese crumbled into 1/2 inch size bits

1. Toss all the ingredients together in a bowl with the dressing.

• 2 ounces of extra virgin olive oil
• 1 1/2 ounces fresh lemon juice
• Fresh oregano and thyme chopped fine to taste
• Salt and pepper to taste

1. Mix well.

For a fun variation on this salad you could try adding:

• 6 ounces of arugula
• Chopped fresh tarragon
• 1 small bunch of chopped chives

For another great variation on Greek salad dressing, try:

• 1 ounce of extra virgin olive oil
• 1 tablespoon or red wine vinegar
• 1/2 tablespoon Dijon mustard
• 2 cloves of garlic pressed in a garlic press
• 1/4 inch of sugar
• Salt and pepper to taste

1. Mix this really well.

Greek salads are a great change of pace from the usual ordinary salads. With the addition of olives, it becomes a great side or opening dish for any Mediterranean dinner like lamb or it can go alongside any number of Mezedes that you would like to serve. Place some salad in the middle of a platter and surround it with some home made dolmas for a great anti-pasta platter or just serve it with a light wine for a quick light lunch.

The best way to prepare romaine lettuce is to slice it in half lengthwise and then slice off the core. Place the lettuce sliced side down on your cutting board and slice it in half lengthwise again. Holding the lettuce halves firmly on the board, slice them width wise in half-inch thick strips. Place the strips into a large bowl and fill the bowl with cold water. Let the lettuce soak for about 10 to 15 minutes. Strain the lettuce and leave it in the colander. Place the colander into the bowl and cover them both loosely with plastic wrap. This will allow cold air to circulate around the lettuce and keep it crisp, but it will prevent the cold air in your refrigerator from hitting the lettuce and drying it out. Your lettuce should last a few days this way and, when you make your salad, it will be fresh, crisp, and clean.

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