Galganov's Free and Easy Recipe for the Instant Greek Salad!
Alternate to Greek seasoning (use this in place of commercial Greek seasoning and olive oil for your salad):
Let sit to blend flavours - then drizzle generously over salad.
Two methods to finish:
The Background Story
The City of Montreal was, in part, about great food. Our favourite Greek restaurant made a very simple Greek salad. The spices in the dressing were a delight and we thought, "This is so good, this HAS to be Greek Salad."
They served their salads with a basket of toasted French bread - it would absorb the savoury dressing elements and bits of Feta cheese left over in the plate. It was a delightfully simple salad of tomatoes, cucumber, onion slices, feta cheese and black, kalamata olives. Usually the onion slices were from red onion but sometimes they were not. We recently acquired a bag of young, vidalia onions. They were wonderful, gently flavoured onions and contributed nicely to the salad.
Today, this salad makes a great, quick snack or light meal. We usually enjoy it with our own, home made pita and a local sheep's milk feta cheese. Sometimes we "instant" it up by using a prepared Greek spice but more often, these days, we just prepare the quick dressing from fresh or dried herbs as explained to the left. Either way, it's fast, easy and tasty!
Some people believe Greek salad needs a vinaigrette. We do not. We think there is enough acidity in the tomatoes and enough sharp taste from the onion. We prefer a simple, extra virgin olive oil dressing.
This is a fantastic dish particularly at the time of year when tomatoes and cucumbers are so abundant in the stores or, better yet, in your garden. We use any tomatoes that are ripe. Our Greek Salads may have some cherry tomatoes, some romas, orange tomatoes, red, yellow or black. It doesn't matter. Even the subtle variations in flavours of different varieties of tomatoes may contribute to the salad.
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