Greek Salad is a fresh, crunchy, vibrant salad with the BEST Greek dressing! Every bite is packed with color and the best flavors that will keep you digging in for more!
I absolutely can’t get enough of salads with a feta crumble in them. I find myself poking around in the salad to try to get some in every bite! For more salads with feta cheese try Grilled Berry Feta Chicken Salad or Italian Avocado Cucumber Tomato Salad.
Juicy tomatoes, crisp cucumber, and a sweet and savory dressing, with feta crumbles throughout… Wow, when I read the description of a greek salad on a menu recently, I was so ready to go home and make it my own! This vibrant salad is so full of color and flavor. It easily compliments any meal or it can stand alone as the main dish. Packed full of nutrients, it is a must try for any salad lover!
The Greek dressing the girls have been helping me make at home is so perfect on this salad! It brings the flavors of the fresh fruits and vegetables to life! I love how fresh and light this salad is! Simply said, this dish is amazing! It is ready in just minutes and will be a favorite in our house for a while to come!
All of these fresh ingredients are flavorful and delicious, but need to be washed before tossing together. The best way to wash them is to fill a clean sink or large bowl with cool water and rinse each item thoroughly. The dirt and debris will sink to the bottom. Then, your left with clean fresh ingredients that are ready to combine, toss, and enjoy!
The great thing about salads is they are so easy to make! Simply grab all your ingredients, toss them together with your favorite dressing, and voila a great meal or side dish is ready to go! I love to wash and prep all the ingredients as soon as I get them home from the market or store and have them ready to go in the refrigerator. This extra time is so worth it when I can pull all the ingredients out and toss them right away and have a delicious salad in minutes!
A Roma tomato has a thick fruit wall and few seeds. They have a dense and slightly grainy flesh. They are oblong and a little heavy for their size. The are more firm than other tomatoes. They can be eaten raw or cooked. They are often used to make tomato paste since they have less water content than most tomatoes.
First of all, Kalamata olives are purple whereas black olives are..wait for it…black. However, in addition to the obvious color differences, there are some other differences between the two olives as well. Kalamata olives are known as “Greek black olives” but are bigger and more oblong in shape than a black olive. The cool thing is they are picked by hand in order to avoid bruising the olives. They have a stone in the middle and are usually not pitted before being served. They are bitter when they are first picked so they go through a process of “debittering” which can take up to 3 months! Their flavor is compared to that of a fine wine.
In contrast, a black olive that we would generally find in a jar at the grocery store is actually picked green then pumped with oxygen to turn them black, their new color is kept by adding ferrous gluconate. Both olives are high in sodium, rich in healthy fats and contain a natural antioxidants. I prefer a mixture of the two in my greek salad because I think together they are just right.
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