I worked at a Greek restaurant for three years in college, and my manager would routinely make me cry, BUT, I learned how to make an awesome Greek salad.
And Felix would even let me chop the cucumbers sometimes.
So there’s that.
I know you want to know why he made me cry so many times – because you care about me =p – but there’s really no good reason – I was a sensitive 19 year old girl and he was a pseudo-dominating Greek man who would yell at me for drinking water in the kitchen (health dept code).
Bad girl.
I grew exponentially at that restaurant and wouldn’t change a thing – except the uniforms.
Those long white aprons killed me.
Anyway, today I have a delicious, cooling Greek salad recipe for you that’s perfect for these hot summer days.
This is a great meal or appetizer for when you feel super dehydrated, weighed down physically or mentally, or you just don’t want to turn on your stove. I feel you.
So make it. Then tell me if you like it in the comments below. Much love.
Ultimate Greek Salad
Ingredients
Serves 2
1 English cucumber
2 cups mixed heirloom tomatoes, or whatever’s ripest
1 medium red onion
½ cup pitted chopped kalamata olives
¼ cup extra virgin Greek olive oil
Juice of 1 lemon
¼ chopped fresh basil
¼ chopped fresh mint
Pink Himalayan salt, to taste
Black pepper, to taste
2 tablespoons dried oregano
Optional: Feta cheese
Protein options
½ lb shrimp
½ lb grilled salmon
½ lb grass-fed steak
1 tablespoon safflower oil
Salt and pepper, to taste
Method
Wash cucumber and tomatoes thoroughly and pat dry. Peel cucumber if you don’t like the bitter taste of the peel. Trim tomato ends if offensive (technical term).
Slice cucumber into thin rounds and tomatoes into quarters. Slice red onion into thin moons. Roughly chop kalamata olives.
Add all to large salad bowl.
Wash basil and mint thoroughly and pat dry. Mince finely. Add to bowl.
Drizzle with olive oil and squeeze in lemon juice. Sprinkle with salt, pepper, and oregano. Toss thoroughly and let sit in fridge for 15 minutes.
Clean and pat dry protein choice. Sprinkle with salt and pepper and set aside.
Bring safflower oil to high heat in skillet. Add protein and sear on both sides until cooked through for shrimp, 2-3 minutes per side.
For salmon and steak, serve medium rare, 3-5 minutes per side, or to temperature preference.
Top salad with protein and crumble on feta cheese if you’d like.
Garnish with more olive oil, fresh herbs, and black pepper.
Photos: Sasha Landskov
YUM!