How To Make A Fresh Greek Salad

This refreshing salad is bursting with flavor. For the best salad possible, use fresh, ripe ingredients and keep the iceberg lettuce chilled. Greek salads contain ingredients typically found in the Mediterranean region like tomatoes, cucumber, kalamata olives, feta cheese, red onion, and pepperoncinis. Chop the vegetables into quarters and toss them in dressing before tossing them into the lettuce. Traditional Greek salads often omit the lettuce, but adding it makes the salad more filling and easily spread among more people. This flavorful salad should not be drenched in dressing, but lightly tossed in a lemon, oregano and olive oil mixture. This will nicely compliment the salad’s natural flavors without overpowering it. Serve this scrumptious salad with a side of hummus and fresh pita bread and take your taste buds on an adventure to the Mediterranean coast. In this video, Chef Mark will show you how to make a fresh Greek salad. For more great cooking demonstration videos, subscribe to the LearnToCookOnline YouTube channel.

Greek Salad Recipe

Ingredients:
1 head iceberg lettuce washed and dried, torn into bite size pieces, kept chilled
7-8 red cherry or small golden pear tomatoes, or 4 round vine ripe tomatoes, cut into pieces
1/4 cup red onion, sliced in small rings, or julienned
1 medium sized cucumber, cut into small 1/2 inch sections, seedless if desired Can be peeled if desired
1 green bell pepper cut in julienne
2-3 oz. feta cheese, crumbled
1-2 oz. extra virgin olive oil
Juice of 1/2 lemon
1 dozen olives (Kalamata, green olives, etc.)
1 tbsp. pickled pepperoncini hot peppers, cut into strips (garnish)
1/2 tsp. dried Greek oregano (optional)
Greek Seasoning (if desired)

Method:
1. Wash and dry the tomatoes, cucumber, and green pepper
2. Cut the tomatoes into bite-sized irregularly shaped chunks, removing the core
3. Slice the cucumber into 1/2 inch pieces
4. Slice the pepper into strips, removing the stem and seeds. Slice the onion in rings or strips
5. Combine the tomatoes, cucumbers, green pepper in a large salad bowl, add lemon juice then add olive oil and toss well
6. When ready to serve mix the vegetables well with the lettuce in a decorative bowl, and toss in the olives. Add the onions
7. Then add the feta on top of the salad
8. Sprinkle with pepperoncini cut into strips as garnish
9. Add dried Greek oregano 1/8 tsp and dried Greek Seasoning (if Greek seasoning is not avail, sprinkle some sea salt and ground black pepper, as desired)

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