10 Minute Greek Salad
This 10 Minute Greek Salad is my favourite salad in the world. I put it together for my family all the time. It makes a great side salad and even works as a main during busy week days.
Like I mentioned as far as side salads go, this is my absolute favourite. I would choose it over and over again. You can easily eliminate the feta altogether and have this salad with literally any meal. It is so versatile and delicious. Also Mediterranean food is my favourite and so these flavours work really well for me. It is also considered one of the healthiest diets in the world.
The Mediterranean diet places emphasis on eating a lot of plant based foods such as fruits and vegetables, grains, legumes and nuts. It also includes a lot of Olive Oil and Herbs and Spices some of which have healing properties. We have a shop local to us where the owners are really passionate about Olive Oil. They made us taste them in the caps (think shots) and the difference in flavour and quality between the cheaper and expensive Olive Oils was so vast. My friend actually buys some amazing Olive Oil from Aldi which I would have linked here, but it isn’t on the website.
This salad is bright, fresh and includes a Greek Salad Dressing. Apparently Greek Salad as we know it is not actually the authentic Greek way. They tend to just use an Olive Oil dressing for starters.
Greek salad is well loved for many reasons. The ingredients are well balanced, and the feta..oh the feta. By the way, a good Feta makes all the difference.It is delicious with grilled meats or with Hummus and Pitta Bread. The vinaigrette can be made a few days in advance and stored in the fridge.
- 1 x 200g pack Feta
- 1 tbsp fresh thyme leaves
- 1 garlic clove, thinly sliced
- Pinch of Chilli Flakes
- 1 tbsp olive oil
- 1/2 cucumber or 1 Persian cucumber, halved lengthways, deseeded and roughly chopped
- 1 small green pepper, deseeded and sliced
- 150g baby plum tomatoes, halved
- 1/2 red onion, thinly sliced
- 150g kalamata olives, drained
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 1/2 tsp dried oregano
- Preheat the oven to gas mark 6.
- Put the feta in a small ovenproof dish. Scatter over the thyme, chilli and garlic, then drizzle with the oil. Bake for 10 minutes.
- Toss the salad ingredients in a bowl, then top with the feta.