Favourite Classic Greek Salad
A refreshing and tasty summer salad that uses fresh and seasonal tomatoes and cucumbers. It takes no time to make, and a great side dish that goes well with any main course.
Yield
6 servingsPrep
15 minCook
0 minReady
18 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 |
iceberg lettuce
|
* | |
3 |
tomatoes
peeled |
* | |
4 |
scallions, spring or green onions
|
* | |
1 |
cucumbers
large |
* | |
2 |
green bell peppers
|
* | |
1 |
bunch roka
|
* | |
3 | tablespoons |
vinegar
|
|
1 | teaspoon |
salt
|
|
12 |
black olives
|
* | |
⅓ | cup |
olive oil
|
|
feta cheese
for serving, optional |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | each |
iceberg lettuce
|
* |
3 | each |
tomatoes
peeled |
* |
4 | each |
scallions, spring or green onions
|
* |
1 | each |
cucumbers
large |
* |
2 | each |
green bell peppers
|
* |
1 | each |
bunch roka
|
* |
45 | ml |
vinegar
|
|
5 | ml |
salt
|
|
12 | each |
black olives
|
* |
79 | ml |
olive oil
|
|
1 | x |
feta cheese
for serving, optional |
* |
Directions
Cut lettuce and other vegetables very fine.
Toss mixture with vinegar, salt, and black ripe olives.
Pour olive oil over all; let stand for ¼ hour to ripen and serve.