Whilst the actual origins of this dish are difficult to pinpoint one thing is for certain, what a wonderful blessing the Greek’s gave with this refreshing and rustic blend of sun-ripened tomatoes, cucumbers, capsicums and Greek cheese.
Open the door on my refrigerator and there is always a wholesome and hearty salad, big enough to accommodate for at least one, maybe two lunches throughout the week. No surprises, a Greek salad is often on repeat which I like to tweak depending upon the occasion, the season or simply what’s left over in the pantry.
This recipe below includes chick peas which is a legume I can tolerate and my youngest daughter simply adores their full-bodied taste, particularly either roasted or sautéed in extra virgin olive oil with a dash of balsamic vinegar. If you’re like me, leave them out!
-Main salad ingredients:
- 1 fresh capsicum, chopped
- 1 continental cucumber, hulled and sliced
- 1 large tomato, sectioned or 1 cup of baby cherry tomatoes
- 1/2 red onion, sliced finely
- 1/4 cup of kalamata olives
- Several stalks of fresh parsley, chopped
- 1 cup of Greek Feta, cubed or sliced (see image below)
- 1 tsp dried oregano
- 1/4 cup juice of a fresh lemon
- 1 clove of garlic, finely minced
- 3 tbsp of good quality, extra virgin olive oil
-Garnish ingredients (optional):
- 1/2 cup of chick peas, either tinned or cooked
- Drizzle of olive oil
- Drizzle of balsamic vinegar
- Prepare all main salad ingredients and place in a bowl.
- Prepare dressing by combining all ingredients in a glass jar and mix well.
- Warm olive oil in a fry pan and add drained chick peas. Pour in balsamic vinegar and sauté til warm. Remove from heat and set aside while you dress the salad.
- Pour dressing over the salad and spoon through to coat well.
- Top salad with chick peas and give a last sprinkle of oregano and a drizzle of olive oil.