The REAL Greek Salad

My first attempt at Homemade Greek Salad.

Hey Friends! Today, I want to share with you my favorite recipe discovered during my travels: The Real Greek Salad. Before you roll your eyes and think - duh, I've had a million Greek Salads, let me tell you this one is different. It's better...like, way better. 

I quickly realized that nearly everything I've had in America that was labeled "Greek" just pales in comparison to the real deal. Most of what I've tried in The States is over saturated with sauces and ingredients. The Greek Salad is no exception. 

I've made this at least once a week since we've been home and have been surprised how filling it is. It takes just a few minutes to whip up and is totally satisfying. If you struggle with fresh, healthy lunch ideas I highly recommend this recipe.

Why do I love it so much? Let me tell you...

It's a raw salad that actually has no leafy greens. I get bored sometimes with spinach and kale as my base, so so this is a fun alternative. Veggies, like tomato, green bell pepper and cucumber, are cut into larger chunks adding yummy texture and crunchiness. The dressing is really simple -- olive oil and red wine vinegar -- and just barely drizzled on, not mixed in. The feta comes on top of the salad in a large block, instead of crumbled throughout. It's traditionally served in a shallow dish, which I love because you can really see all the colors! This salad is so fresh and nutrient rich it's hard not to love it! Just remember my tips to Eat Like a Greek for maximum enjoyment!

The Real Greek Salad:

The inspiration! 

• 1/2 - 1 whole green bell pepper, thinly sliced
• 1 medium cucumber, cut into thicker discs then halved
• 1 small purple onion, thinly sliced
• 2-3 small or 1 large tomato, cut into wedges
• a few Greek black olives,  6-8
• 1 slice of feta, about an ounce or two
• red wine vinegar
• olive oil
• 1 tsp dry oregano
• 1 tsp capers

Instructions: 

1. Put bell pepper, cucumber, onion, tomato, and olives in a shallow bowl
2. drizzle on a bit of olive oil (I'd be shocked if it's more than a tsp or two) and add a splash of red wine vinegar - the 2:1 ratio is a good rule of thumb.
3. add a dash of sea salt
4. Place feta on top, then add oregano and capers
5. Some delicious wine and some fresh, crusty bread are excellent additions to this meal!

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