Greek Salad

This is an easy and delicious recipe for a traditional Greek salad. Growing up, when I ordered Greek salad in a restaurant, this is how it came. I'm not sure when lettuce got introduced into the mix here in North America (my guess is that it's used as filler to cut costs), but in my opinion it has no business being on my plate when all I want is the vine ripened tomatoes, crispy cucumbers, fresh from the brine kalamata olives, sweet onion, and salty feta cheese.

So from now on, I make my own.

Serves 6-8

8-10 medium vine ripened tomatoes
1 small red onion
1 cup pitted kalamata olives
3 medium cucumbers
8-12 oz block of Greek feta packed in brine*
dried oregano
fresh oregano (optional garnish)
red wine vinegar
good quality extra-virgin olive oil**
kosher salt

*I like LOTS of cheese, so adjust amount according to taste.

**I used an amazingly delicious oil made by dear friends of mine, Other Brother Co. I recommend trying it!

• Slice the onion in half and then into thin slices
• Place the pieces in ice water for 10 minutes*
• Prepare the rest of the ingredients while these are soaking

*To learn why this is done and one more method that results in softer/sweeter onions, click here.

• Peel
• Cut in half lengthwise
• Cut of the ends
• Slice into 1/2" pieces
• Place pieces in a bowl and set aside

• Wash
• Cut into 4-6 wedges (depending on size)
• Cut the wedges in half
• Place pieces in a bowl and set aside

• Cut block in half
• Cut both pieces down the middle to create 4 thinner pieces
• Put slices in bowl and set aside

Drain the olives and pit them if necessary.

In a large, shallow serving bowl:

• Add the cucumber and tomato slices
• Gently mix
• Add the olives
• Drain and add the onions
• Drizzle with olive oil and a splash of vinegar
• Sprinkle a light dusting of salt
• Sprinkle a generous amount of dried oregano
• Garnish with fresh oregano

Now just close your eyes and imaging you're eating this on the balcony of a white washed bungalow overlooking the Mediterranean sea. Opa!