Hi Laniegirl, rule of thumb for any vinegar and oil salad mixture is 1 part vinegar to 3 parts oil. I can only advise you to premix the two, shake and pour a little at a time on the salad, toss and if not completely coated then shake, pour and toss again.
I've made this recipe for four decades and done the oil 'by eye' and vinegar 'to taste' so can't give you an exact amount. What I do is judge an amount of oil, toss and when 'just coated' that's enough and then splash some vinegar to taste (pretty much as mentioned in the directions above).
Yes, Kalamata olives are expensive and Olive Oil is too because they're both imported (Kalamata Olives from Greece and Olive Oil from Italy). Good Feta is also expensive. Anyway, a handful for this size recipe would be about 1 cup of Kalamatas.
We make this salad all the time and call it Village Salad - leftovers are great as they don't get limp (as with lettuce). The dressing almost acts like a marinade. Super with crusty bread or a baguette!
Could you give me some idea how much vinegar and oil you use for this recipe? When you say your grandpa would toss in a few Kalamata olives, it had to be a few because the price of these olives is atrocious!
Wow, does that ever sound good Deeli! Yummy! and I definitely have to get some of those olives, like icing on the cake. That's great you got that from your Grampa.
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Recipe: Easy Greek Salad (11/04/2009)
This is a great summer salad for picnics and potlucks. The cucumbers stay crisp longer than lettuce.
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Recipe: Easy Greek Salad
Archived on 11/04/2009
This is a great summer salad for picnics and potlucks. The cucumbers stay crisp longer than lettuce.
Ingredients
2 English Cucumbers, cubed in 1/2 inch pieces
2 Bell Peppers, any color, cubed in 1/2 inch pieces
2 or 3 medium tomatoes, seeded and cubed in 1/2/ inch pieces OR cherry tomatoes halved
1 can black olives
1 onion, chopped and rinsed
8 oz feta, chopped or crumbled
Bottled Italian Dressing, any flavor (I like Newman's Balsalmic Vinagrette)
Directions
Combine veggies in a large bowl or colander. Cover and place in fridge for a few hours or overnight. Pour off excess moisture or use a salad spinner. Add feta and dressing to taste and toss.
This is the way my Papa (Grampa) from Greece would make a salad and would occasionally toss in a few pitted Kalamata olives, too ;-)
