Greek Salad

Greek Salad with vinaigrette dressing

One of my favorite meals to make in the summer is this Greek salad. I generally find that I am not as hungry in the summer due to how hot it can get. This is a great option for those super hot days and you just need something refreshing. The cucumber and tomato gives it a refreshing taste, but the olives and onion give it the kick of flavor that it needs.

Greek Salad

Another thing I love about this recipe is how easy it is to make. In the summer when I’m not feeling that hungry, I also don’t really feeling like cooking. This recipe maybe takes 15 minutes to make, and I’m stretching it. This could easily be made in 10 minutes, maybe 5 if you work fast in the kitchen. If you are using garlic cloves, mincing the garlic probably takes the longest to complete. I used the Cuisiniart® Smart Stick® Two Speed Hand Blender with Whisk & Chopper to mince my garlic. But if you’d prefer less work, you can always replace garlic cloves with some garlic powder.  

The dressing is also pretty simple. It just involves mixing a few ingredients together. I do prefer the dressing for this salad to have more of a vinegar flavor, so if vinegar is too strong for you, just add a little more olive oil or cut back on the vinegar. This recipe can also be multiplied and used as a dressing for a green salad. Another option to keep this salad even simpler, is to just drizzle with some olive oil and vinegar and skip the step of making the dressing.

Ingredients:

Greek Salad:

½ cucumber (100g)

1 roma tomato (75g)

¼ cup red onion (40g)

Greek salad served with vinaigrette dressing

9 kalamata olives (30g)

Greek Vinaigrette*:

1 tbsp. olive oil

1 tbsp. red wine vinegar

1 clove garlic

¼ tsp. salt

dash of black pepper

dash of onion powder

dash of basil

Servings Per Recipe: 1

Serving Size: Approx. 245g

Phe per serving: 69mg

Directions:

1. First, peel cucumber then cut into slices. For smaller pieces of cucumber, cut slices in half. Repeat these steps with cutting the tomato.

2. Roughly chop red onion.

3. Cut olives in half or in slices (optional).

4. Put all ingredients into serving dish.

5. * For the dressing, add the oil and vinegar to a mixing bowl. Then chop and mince garlic (can also use garlic powder instead of clove if desired). Add the garlic and other seasonings into the bowl and whisk all ingredients together.

6. Pour vinaigrette over the salad and mix together.

7. Serve and enjoy!