Greek Salad is simple to make, with only a few ingredients – and because it uses no lettuce – Greek Salad is very RV-friendly. Our Greek salad will serve four persons – add a baguette and a bottle of wine and dinner is served! Of course, having the freshest, ripest tomatoes is a must! (If you can’t find an English cucumber – use two regular cucumbers, peeled and seeded.) I rarely use the vinegar, preferring just a drizzle of good quality olive oil.
One English cucumber (do not peel)
4 large ripe tomatoes
1 green pepper
8 oz. feta cheese
¼ cup slivered red onion
1 cup (or to taste) Kalamata olives (rinsed)
1 teaspoon dried Oregano flakes
Olive oil (Greek, if you can find it)
Red Wine Vinegar (Greek, if you can find it)
Make either one large Greek Salad, or four individual salads: Slice the cucumber and cut each round in half. Layer cucumber on bottom of serving plate. Lightly salt, if desired. Cut tomatoes to bite-sized pieces, layer over cucumber. Slice green pepper and lay decoratively over tomatoes. Cube feta cheese, spread over salad. Sprinkle red onion over all. Place handful of olives in center of salad, sprinkle oregano over all. Serve cold with cruets of olive oil and red wine vinegar as dressing.
(Though vinegar is traditional, I never use vinegar on my Greek Salad – I just drizzle a very good quality extra virgin olive oil over the top just before serving.)