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.
