Greek Salad

You can get by with one or two if they are extra large but if you are using medium sized ones like me (see pic) then you'll want to use more.

I used red but if you want to use yellow or orange to provide more colors in the final salad then I say go for it!

you can also just use one large English cucumber if you like. It's mostly personal preference.

thinly sliced. As you can see I am using two large shallots instead because it is my preference but traditionally a red onion is used.

Here's a classic debate in Greece. Do you use extra dry and crumbly feta in a Greek salad or soft and mild. I personally prefer the latter but will never say no to the former either. Go with what you like best, after all you are the one eating it.

about 75 grams – Kalamata olives are the best olives for a Greek Salad and the ones you find most often in Greece. I suggest looking for vacuum sealed and marinated olives instead of canned in brine versions.

you can use store bought or homemade. If you want to make it yourself my dressing recipe is down below.

(1/2 cup) as we are not cooking this dressing you want to use the best quality olive oil that you can find. If you cheap out on a few ingredients it is understandable (so do I at times) but NEVER cheap out on the olive oil.

(1/4 cup) this is an absolute must for an authentic Greek Salad dressing so do not try to replace it with a white or an apple cider vinegar.

(1/4 ) freshly squeezed is best, but if that isn’t available then you can use store-bought. As you can see by the picture above, even I had to make some concessions.

minced

dry oregano is the key ingredient to an authentic Greek salad dressing and you’ll notice if it is missing. Honestly without the dry oregano the dressing tastes more like an American version of an Italian house salad dressing.

you can add more if you feel it needs it but since you are using this dressing for a Greek salad remember that good Feta cheese is quite salty so you might not need too much salt.

freshly cracked to taste