Greek Salad 3 Ways

Day 2 ~ Mary ~

This is a weeks long posting on Salsa Salads because we’re on VACATION! In other words – these posts are short on the  blah de blah blah and loooong on flavor, color and fun!

This Greek Salad combo has quietly crept into our summer program on about a bi-weekly basis.  It crept in because if you serve it three different ways you don’t realize you’re having it quite so often.  But even if you do realize it – it’s such a delightful little recipe that it just doesn’t even matter.

The top photo is the Greek Salad in large pieces – it makes a great side salad.

This second photo has all the Original Greek Salad’s ingredients chopped up small and mixed in with some orzo pasta.  This style is great with grilled chicken for a nice lunch or dinner.  The dressing works well for the chicken marinade too – just add 2 tsp basil and some minced garlic.

This last photo  has the Original Greek Salad’s ingredients all chopped up small and served over fish.

Greek Salad

Combine in mixing bowl:

1/2 Cup Kalamata Olives – pitted

Handful Chopped Parsley

1/2 Cup Red Onion Slices

1/2 Cup Feta Cheese

1 -2 Cukes Seeded and sliced into half moons

4-5 Plum Tomatoes Sliced

2-3 Sliced Garlic Cloves

Kosher Salt to taste

In separate container mix dressing:

1/4 Cup Olive Oil

1/4 Cup Lemon Juice

1 tsp Sugar

1-2 tsp Dry Oregano or a handful of chopped fresh

Mix dressing with salad – serve slightly chilled.