Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Greek Salad

on November 29, 2015

The Greek salad, also known as the village salad, are made with no leafy greens or lettuce. Trust me when I say,  “You won’t miss the lettuce!” There are so many flavors, textures, and colors working together to make this salad a winner. It’s healthy, light,  and super satisfying.

While visiting Steve’s mom,  I’d asked, “if she could go anywhere in the world for dinner, where would she like to go.” Her answer, “Greece!”

2015-11-20 16.38.09  2015-11-20 16.38.35 2015-11-20 16.40.04 2015-11-20 16.39.57

For the entree, I made Spanakopita.  That’s a post for another time. I bought a beautiful Ciabatta baguette.  I like to pile spoonfuls of the salad on top of slices of the baguette.  I could eat this “village salad” every day and never think twice! For the dressing, a simple Greek vinaigrette. I made the vinaigrette and served it separately. The reason is, so the salad stays crisp, then later can be stored in the frig. This allows all the ingredients to keep their integrity. After the salad has been plated, I use a tablespoon to lightly drizzle the vinaigrette over the top. The vinaigrette is super flavorful and doesn’t require much at all. I’ts really only used to tie all the ingredients together, if you know what I mean.

2015-11-20 16.14.40

Prep Time: 15 minutes
Yields: 8 servings
Equipment: Large salad bowl, sharp chef’s knife, and cutting board
4 pints of grape tomatoes, 3 red, 1 yellow halved
1/2 large red onion sliced thinly in half moons
1/4 cup of whole pitted Kalamata olives then diced
2 hot house seeded cucumbers ( English cucumbers) cut into half moons then cut half moons in half
12 ounces of good feta cut into cubes

Ingredients For Greek Vinaigrette:
1- 8 ounce jelly jar with tight fitting lid
1/4 cup fresh lemon juice
1 tablespoon of red wine vinegar
1 tablespoon of honey
1 clove of grated garlic
1 tablespoon of dried oregano
1 teaspoon of Kosher salt
1/2 teaspoon of black pepper
1/2 cup of extra virgin olive oil ( E.V.O.O.)

Directions For Vinaigrette:
Add all the ingredients into a jar with a tight fitting lid.  Shake well before serving. A tip for the vinaigrette. I only make the amount listed above due to the fact that the E.V.O.O shouldn’t be stored in the frig. I keep it in the jar with the lid on and it will remain good for 2-3 days like that. Just remember to shake it well before adding it to the salad.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

A Disney World Adventurer

Once Upon an Adventure


From no self-esteem to total self-empowerment

the creative life in between

cherishing the moments and exploring my passion for creativity... through art, photography, food, and writing

Agnes Ashe

Pomegranates & Vine Scroll - Art Inspired Living

Wonderful Creations Blog

Fun and Inexpensive DIY Projects

Simply Made Kitchen and Crafts

Wholesome family living, simple recipes and crafts

Crafts 'n Coffee

Get your creative buzz as we craft with STYROFOAM™ Brand Foam. Brought to you by The Dow Chemical Company.


Trial and error-the best way to learn


Where Creativity and Imagination Creates Wonderful Ideas for Your Home!

Penny's Food Blog

so many recipes, so little time . . .

Man Fuel Food Blog

Recipes, Restaurant Reviews, and Travel

"We Graze Together"

Food Bloggers Unite/List of (free) Food Blogs/Recipes/Worldwide

%d bloggers like this: