Greek Salad Recipe Traditional

Posted in on the 11th September, 2012


  • 1 clove garlic
  • 1 large head romaine lettuce, washed, dried, cut into bite-size pieces
  • 1 red onion, cut into rings
  • 1 green pepper, cut into rings
  • 2 ripe tomatoes, cut into quarters
  • 1 cucumber, thinly sliced
  • 4 radishes, thinly sliced
  • 2 scallions, sliced
  • 6 anchovies, rinsed, wiped dry
  • 1/2 cup black olives, preferably Kalamata
  • 3 tablespoons fresh lemon juice
  • 6 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon fresh minced mint, or to taste
  • 1/2 teaspoon dried oregano, crumbled, or to taste
  • 4 ounces feta cheese, crumbled

The Mediterranean is the inspiration for famous salad in the world, the Greek salad, a combination of iceberg lettuce, tomatoes, olives, red onion, green pepper, radishes and scallions tossed with a dressing sparkling with a pinch of oregano and a dash of mint.

For many years, the Greek Salad has been served in big Greek cities and tiny Greek hamlets, and in almost every Greek restaurant and diner in this country.

There are many ideas about the origins of the Greek Salad recipe. But it seems to be the Greek Salad recipe had come out of nowhere – a salad with great taste but no beginning.

Authentic Greek Salad recipe Directions:

Rub interior of wooden salad bowl with garlic; discard garlic. Place lettuce in bowl and arrange onion, pepper, tomatoes, cucumber, radishes, scallions, anchovies and olives over lettuce. If prepared in advance, cover bowl with plastic wrap and refrigerate until ready to serve.

In small bowl combine lemon juice, olive oil, salt, pepper, mint and oregano. Beat with fork. Just before serving, crumble feta over vegetables and pour oil-and-vinegar dressing over salad. It puts everything into the proper zip mode. Toss gently.

Original Greek Salad recipe yield: 6 servings

Some tips for making superior Greek Salad:

Greek Salad it’s important to use good quality ingredients: high quality and very fresh feta cheese, kalamata olives, that are grown in Kalamata, Greece, an area famous for its olives. Real kalamata olives are meatier than the others and they have the best taste. True kalamata olives are a dark purple/tan color and will have small slits in them to absorb the red wine vinegar in which they are brined. Also suggestion to use good quality extra-virgin olive oil.

One Comment

  1. admin - September 11, 2012 at 7:05 pm

    Looks yummy!

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