I made this salad last night for dinner and quite ironically we watched Greece play Costa Rica in World Cup action. I didn’t really plan it that way but it felt like a theme night. Too bad for the Greek side, however, as they lost during penalty kicks in dramatic fashion fit for a Greek tragedy.
It was cool to see such a small country like Costa Rica make it into the final eight for the first time ever, though. Their fans were literally weeping with joy! I loved it.
So onto this light fresh Greek salad! It was super easy to throw together and was a great lazy Sunday dinner option.
I had a nice little stash of colourful veggies to work with. Some tomatoes, peppers, cucumber and a nice head of leaf lettuce.
Hold up! Should there be lettuce in a Greek salad?
I had never seen lettuce in a Greek salad until I moved to Ontario. In fact, I worked at one of the busiest, most popular Greek restaurants back in the day in my hometown of Victoria, BC and they did not serve their Greek salad with lettuce. When I had my first salad in Ontario and lettuce arrived on plate I was truly shocked!
However, I have decided I quite like having it with the greens. Anything that adds those amazing, vital nutrients into my meals, right? Greens it is. 🙂
I like to wash up the lettuce first and store it in the fridge while I make the dressing and chop up the vegetables. This way it stays nice and crisp. There is nothing worse than limp lettuce and with the crazy humidity we had yesterday it was so nice to have cool, crisp greens.
The dressing? Super simple. Some fresh minced garlic, fresh lemon juice, olive oil. I seasoned it with dried parsley and some fresh mint. Just a bit of mint. I didn’t want it to over power the dressing, just add hits of it now then as you have the salad. Oh, and oregano! Oregano is a must.
I also tossed in a bit of the feta cheese I had to crumble over top of the salad. It added a nice salty punch to the dressing. I used the fancy, complicated method of shaking the sh$t out of the dressing in a small mason jar.
Toss all of the veggies together with the greens and the dressing. I like to leave the tomatoes on the side because, truth be told, I hate tomatoes!!
It is funny because all of the most important people in my life absolutely l-o-v-e tomatoes and cannot comprehend that I can’t stand them. If I could change one thing about myself it would be the fact that I don’t enjoy tomatoes. It’s like, to my loved ones, that I’m a little bit not normal.
Just a little bit. 😉
So, tomatoes or not, this salad is fresh and delicious. We paired it with a cold, chopped up chicken breast from the fridge and it was a great Sunday meal.
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- For the salad:
- 1 head of lettuce rinsed and torn
- 1 pepper chopped
- ½ medium red onion sliced
- ½ cucumber chopped
- 1-2 tomatoes quartered
- ¼ cup feta cheese
- For the dressing:
- ¼ cup fresh lemon juice about 1 medium lemon
- 2 tbsp olive oil
- 2 garlic cloves minced
- 3 mint leaves chopped
- 1 tbsp feta cheese crumbled
- ¼ tsp herbamere or sea salt
- ¼ tsp dried parsley
- ¼ tsp dried oregano
- Toss all ingredients in a large bowl, except the cheese and tomatoes
- Shake all of the dressing ingredients in a small glass jar and pour over the salad. Toss well, massaging the dressing into the leaves
- Split into two large bowls and top with tomatoes and the feta cheese. Sprinkle with oregano