Greek Salad with feta and fresh herbs is about as close to a visual color explosion as you can get!
Our pupils dilate when we see someone we love. It’s a physiological, uncontrollable response.
Do we have the same response with food? I think so. We experience food with all of our senses and our eyes give us the first “taste” of the meal to come. When I’m planning my meals, I make an effort to balance my colors. “Eat the color wheel”, nutritionists tell us. Maybe it’s nature’s way of telling us to eat what we should? I had a over-abundance of tomatoes at my house, and this Greek Salad is the perfect way to showcase them. The simple olive oil-lemon juice-garlic trio is used so often in Greek recipes, and this simple dressing really highlights the fresh flavors of all the vegetables. In Greece, this salad is served quite differently. A large slab of feta is layered with tomatoes, peppers and onions, but I prefer to prepare it in large chunks, as it’s easier to serve.
I hope you enjoy this Greek salad recipe!
- 4 or 5 tomatoes quartered
- 1 or 2 bell peppers chopped
- 2 cucumbers peeled, seeded and chopped
- 1/2 purple onion chopped
- kalamata olives
- 1/2 cup of crumbled feta cheese
- 1 or 2 cloves of garlic minced
- Kosher salt and pepper to taste
- Greek seasoning Optional:this can be purchased in the spice section of your grocery store
- 1/4 to 1/2 cup extra virgin olive oil
- Juice of one lemon
- Fresh basil cut chiffonade*
In a large serving bowl, combine olive oil, lemon juice, garlic, salt and pepper together.
Gently toss the vegetables to coat with dressing,
Add cheese and olives and toss to coat with dressing, check seasoning, adding more olive oil, lemon or salt if necessary. Serve immediately/
Here are some items I used for this recipe. (These are affiliate links which help pay to maintain my website at no additional cost to you. Thank you for your support!)