This is the way my Papa (Grampa) from Greece would make a salad and would occasionally toss in a few pitted Kalamata olives, too ;-)
Toss first six ingredients in a large bowl. Lightly coat with olive oil and toss again. Splash with vinegar to your personal taste and toss again.
Can serve immediately or, to allow flavors to blend, cover and refrigerate for two hours or even a day.
By Deeli from Richland, WA
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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.
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!
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!
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.
Hope this helps :-)
Where is the potato salad? Around here Greek Salad is always served with Potato Salad placed in bowl with the Greek Salad ingredients.
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