Greek Salad
Here’s the thing: Greek salad. It’s classic, it’s simple, and honestly, you probably forget it exists until you’re sitting at a restaurant and suddenly a massive bowl of shiny, oil-slicked vegetables shows up on the table. You take a bite and think, “Why don’t I make this more often?”
Well, I’m here to remind you: Make this more often.
It’s a no-lettuce salad, which—let’s be honest—is the best kind of salad. Lettuce is basically just a filler, a watery distraction from what really matters: the crunchy, briny, tangy stuff. You know, the good stuff.
I’m talking about tomatoes that are juicy enough to rival summer peaches, cucumbers sliced with confidence, and red onions so thin you can almost see through them. Olives—because of course—sharp and salty like they just know they’re going to steal the show. And then there’s the feta. Big, unapologetic chunks of it. Because why crumble when you can cube?
Douse the whole thing in good olive oil, a generous squeeze of lemon, and a pinch of oregano, and suddenly, you’re transported to a small taverna somewhere in Greece. Okay, maybe that’s dramatic, but you get the point. It’s simple and satisfying in a way that makes you feel like you’ve just eaten something important.
Make it this week, make it next week, make it whenever you’re tired of lettuce. It’s that salad that’s always there for you—no matter how much we forget about it.
Greek Salad
Ingredients
Base Ingredients
- 1 pint cherry tomatoes
- 1 cucumber cubed
- 1/2 red onion thinly sliced
- 4 oz feta cubed
- 1/4 cup olive oil good quality
- flakey sea salt
Optional Add-Ins
- Olives any variety
- pita chips
- dill, parsley, cilantro
Instructions
- Add all ingredients to a large bowl. Drizzle with your olive oil and top with sea salt. Serve and enjoy 🙂
