Ernies Greek Salad Recipes

TRADITIONAL GREEK SALAD RECIPE

Steps:

• Cut the red onion in half and thinly slice into half moons. (If you want to take the edge off, place the sliced onions in a solution of iced water and vinegar for a bit before adding to the salad. I do this in the video).
• Cut the tomatoes into wedges or large chunks (I sliced some into rounds and cut the rest in wedges).
• Cut the partially peeled cucumber in half length-wise, then slice into thick halves (at least 1/2" in thickness)
• Thinly slice the bell pepper into rings.
• Place everything in a large salad dish. Add a good handful of pitted kalamata olives.
• Season very lightly with kosher salt (just a pinch) and a bit of dried oregano.
• Pour the olive oil and red wine vinegar all over the salad. Give everything a very gentle toss to mix (do NOT over mix, this salad is not meant to be handled too much).
• Now add the the feta blocks on top and add a sprinkle more of dried oregano.
• Serve with crusty bread.

BIG GREEK SALAD

Steps:

• Whisk the vinegar, lemon juice, oregano and 1/4 teaspoon each salt and pepper in a large bowl; slowly whisk in the olive oil until smooth.
• Add the cucumber, tomatoes, lettuce, olives, caperberries, Peppadews and red onion to the bowl with the dressing and toss. Season with salt and pepper.

GREEK SALAD

Steps:

• Arrange the first nine items decoratively on a large platter. Whisk together the oregano, the vinegar and salt and pepper, to taste. Add the oil in a stream, whisking. Drizzle the dressing over the platter.

EASY GREEK SALAD

Steps:

• Add the chopped lettuce, tomato wedges, cucumber chunks, onion slices, halved olives, half the feta and some parsley to a large bowl.
• Combine the olive oil, vinegar, sugar, garlic, 1/4 teaspoon salt, pepper and chopped olives in a bowl or mason jar. Whisk or shake together until combined. Taste and adjust seasonings (I almost always add a little more sugar).
• Pour the dressing over the salad ingredients, then add some salt and pepper. Toss with tongs or clean hands. Just before serving, top with the remaining feta and squeeze a little lemon juice over the top.

GREEK SALAD

Steps:

• Put the cucumbers and tomatoes in separate bowls and pop them in the fridge just until they're cold, about 30 minutes.
• Meanwhile, add the onions to a small bowl. Add the vinegar, 2 tablespoons of the oil, and a healthy pinch of salt, and mix well with your hands. Let the onions sit just until they get pickly, a few minutes.
• In a separate small bowl, stir together the remaining 2 tablespoons of oil, the lemon juice, and a good pinch of salt until the mixture looks creamy. Combine the tomatoes and cucumber in one bowl, pour in the lemon dressing, and toss gently but well.
• Grab a large platter (or 4 to 6 plates) and make a pretty layer of cucumbers and tomatoes, so the colors and types of the vegetables are well divvied up. Give the onions one more toss, then use your hands to add them (reserving their pickly liquid) here and there over the cucumbers and tomatoes. Scatter on the olives and mint. Use your hands to crumble the feta into pieces large, medium, and small as you scatter it on top. Finally, drizzle on the liquid remaining in the onion bowl. Eat straightaway.
• Photo by David Loftus