So I’ve never been to Greece, but that doesn’t mean I’m not an authority on Greek salad, because I am. I eat a lot of it, especially this time of year when it’s much too hot to spend any time by the stove.
So this is me letting you in on something: If you’re eating it with lettuce, you’re doing it all wrong.
Now I don’t care if you like yours with olives, chicken, or in my boyfriend’s case, green bell pepper, but lettuce does not belong.
Fact: Iceberg lettuce is not indigenous to Greece.
It’s filler and we deserve better than filler. Now you’re probably thinking to yourself, what about romaine? or mixed greens? Well, I don’t know if romaine is native to Greece, because I didn’t look it up, and I refuse to consume mixed greens, but that’s another story for another day. The answer is still no. People who have been to Greece, please back me up on this.
We deserve to eat it as Zeus intended, with big pieces of fresh vegetables and homemade Greek salad dressing, and I’m here to help with that.
This dressing recipe (below) is as easy as it gets and you probably have all of the ingredients already at your disposal, so you have no excuse not to give this a try when you’re in the mood for something light and feeling lazy.*
What you put in your Greek salad is up to you (so long as there’s no lettuce). As you can see, I like mine simple. Just tomatoes, cucumber and a generous helping of red onion for me please. Sprinkle on plenty of crumbled feta (I buy mine in bulk from Costco), and pour on the dressing and you have yourself an easy, crunchy, refreshing salad, no lettuce necessary. You’ll impress your friends with it too.
Here’s the recipe. It’s a keeper.
*In the spirit of full disclosure, this recipe does require some vigorous shaking of the dressing bottle.
- 1/3 cup red wine vinegar
- 1/4 cup olive oil
- 3/4 tsp garlic powder
- 3/4 tsp dried oregano
- 3/4 tsp dried basil
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp pepper
- Combine ingredients, pour into cruet, mix like crazy, and enjoy! As easy as it gets!