A vibrant and refreshing Greek Salad paired with a homemade Greek Salad Dressing. True to its roots, it has no lettuce but is adorned with a delightful red wine vinegar dressing.
Greek Salad holds a special place in Aussie hearts. It’s such a staple that even the neighborhood fish and chip shop probably offers it. That’s a testament to our love for it.
Interestingly, the popular rendition of Greek Salad, which is also how I make it, isn’t the authentic Greek style. In the genuine Greek version, feta is presented as a block atop the salad, not diced. Moreover, it’s only dressed with extra virgin olive oil, specifically Greek, without any vinaigrette. I stumbled upon this fact when I came across the Perfect Greek Salad from Helen at Scrummy Lane, who’s a huge fan of all things Greek.
You might disagree with me, but I lean towards the widely known version — diced feta (simpler to consume) and vinaigrette instead of mere olive oil, which I find a tad too rich. Still, I won’t be surprised if I change my stance when I visit Greece. While I might deviate slightly from the traditional Greek salad, there are some principles I adhere to:
- No lettuce – Add it if you desire, but the classic Greek salad doesn’t include it.
- Quality matters – Especially for minimalistic recipes like this, prioritize the finest ingredients you can obtain.
- Deep-hued, succulent black Kalamata olives are a must. Bottled ones work, but ensure they’re top-tier. On a trip to LA, I went to three different stores with my friend Meggan from Culinary Hill, just to find the perfect olives. We eventually settled on Delallo Kalamata Olives from Ralph’s. While my recipe might not mirror the authentic Greek Salad, it aligns with how most Western restaurants present it.
This salad, bursting with flavor and freshness, is also one of the quickest to prepare. I appreciate that everything is chunky, eliminating tedious chopping!
