Salads, Sides

Nassy Greek Salad

This is my version of Greek Salad, mostly because it’s economically friendly. I use olive bread instead of olives since good olives are really expensive, but if you can afford good Kalamata olives, go ahead and add ’em!

serves 2
  • 2 Persian Cucumbers half peeled and sliced
  • 1 Green Bell Pepper thinly sliced
  • 2 handfuls of Baby Tomatoes sliced in half
  • 1/2 Red Onion thinly sliced
  • 2 handfuls of crumbled Feta Cheese
  • 1 Lemon juiced*
  • 1 tbsp dried Oregano
  • Olive Oil
  • Sea Salt & fresh gound Pepper
  • 1 loaf of Olive Bread or Kalamata Olives
  • 1 Garlic Clove minced (optional)
  • Splash of White Wine/Balsamic Vinegar (optional)
1. Toast your loaf of Olive Bread in the Oven at 350 for 5-7 minutes.
2. Toss the Lettuce, Red Onion, Tomatoes, Cucumbers, Green Pepper, and Lemon Juice in a bowl. Top with Feta Cheese and Oregano. Drizzle Olive Oil over the salad and season with Salt and fresh ground Pepper. Add Olives if using them.
*note: if you want to make a Greek Vinaigrette, mix garlic, oregano, olive oil, lemon juice, and a splash of your favorite vinegar. Toss with the veggies and top with the cheese.
3. Eat your salad with the Olive Loaf and soak up all the left-over olive oil and feta cheese bits at the end (my favorite part).
What else can I eat with this?
Lately, I love to eat this with Pot Roast and Boiled Carrots but it goes great with most types of food, especially with beef, and lamb. I’ve made this before with Dill-Lima Bean Rice and Lamb Chops.
* according to my Greek cousin, never use lemon juice –> white wine vinegar only…

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