Greek Village Salad

greek salad (510x359)

Almost every restaurant in America has, at one time or another, served something called a “Greek salad.” At the brand-new Helen Greek Food and Wine in Houston, though, the trick is not only using the freshest local produce but using olive oil, olives and oregano from Greece. And yes, for this particularly authentic salad, the lack of lettuce is intentional.

2 cups diced heirloom tomatoes

1/2 cup sliced red onions

1 cup sliced Persian cucumbers

1 handful of Kalamata olives

1 cup Greek extra-virgin olive oil

1/3 cup red wine vinegar

2 teaspoons dried wild Greek oregano

4 ounces Greek feta cheese

Sea salt

Cracked black pepper

Combine tomatoes, onions and cucumbers with all remaining ingredients in a large mixing bowl.  Carefully toss together without breaking up the feta cheese too much. Season with salt and fresh cracked pepper to taste. Let rest for at least 15 minutes for flavors to meld. Transfer salad to a serving bowl and garnish with more feta, olive oil and dried oregano. Serves 2.

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