What is a recipe for a GREAT Greek salad?

there are recipes in cook books, and on the net, but they are never as good as the ones you get in a greek restaurant.What is a recipe for a GREAT Greek salad?
These are real 'Greek' salads ... not the type that have been 'Americanised'





Summer


Horiatiki (Greek salad)





Tomatoes (the big type) - chopped into large pieces


Cucumber peeled and halved lengthways and sliced


onion roughly chopped into large pieces


green bell pepper sliced


olives


dried oregano


feta


olive oil


plenty of salt (I prefer sea salt)





Add all ingredients to a bowl - apart from feta and oregano


pour over olive oil and salt (plenty of both if you want it to taste authentic! Remember Greeks hear glug glug when they pour olive oil - not measured out with teaspoons!


places a thick slice of feta on top and sprinkle with oregano and a little more olive oil to coat the feta





Tastes better if the ingredients are not straight from the fridge, but at room temp





Winter


Salad one


Shredded white raw cabbage topped with grated carrot - olive oil - lemon and salt





Salad two


Long leafed lettuce thinly sliced (roll leaves together like a sausage shape and slice them with a knife thinly, not torn ) - spring onions chopped - fresh dill - olive oil, vinegar (or lemon) and salt





These are the three main salads





btw - none of the recipes above my answer are authentic Greek recipes. Sound tasty but not Greek.What is a recipe for a GREAT Greek salad?
ok but without greek oil it s not the same


find a good greek oil and good onions


and many oil
You don't need a recipe for a greek salad! Just chop some tomatoes, cucumber, onion, peppers, olives, feta cheese and oregano. The difference in Greece is 1. the quality of the vegetables, and 2. the olive oil, you need extra virgin olive oil with it!
Greek salad is not like the American Greek salad and they are many to choose lettuce cabbage Xorta tomato cucumber and potato ! enjoy ! with some olive oil !
tomatoes,cucumber,onions,olives,oregano,鈥?and virgin olive oil pour them all together and you will have a great Greek salad,add as much as you want,its even better when the vegetables are fresh,also you can add green peppers it makes it so much tastier


and don't forget Feta cheese on the top of the salad with some oregan and olive oil on it~
The secret of the Greek salad lies on two main points. The freshness of the ingredients and the fact that the vergin olive oil added is usually a large quantity. About half the deep plate full, and which gets the aromas of the rest ingredients and mostly of the tomatoes. I personally like to add a dash of vinegar too, to make it more tasty, and a lot of oregano to make it slightly bitter. The combination of salt,oil,oregano and vinegar add flavor.
4 heads of Bibb lettuce, separated into leaves, rinsed and patted dry


4 tomatoes, cut into wedges


2 cucumbers, peeled, halved lengthwise, and cut into 1/4-inch slices


2 green bell peppers, halved lengthwise, and cut into 1/4-inch slices


1/4 pound feta cheese, broken into large chunks


16 Greek olives


Olive oil


Red wine vinegar


Salt and pepper


1 tablespoon minced fresh parsley leaves for garnish


Line a salad bowl with the lettuce leaves and arrange the tomatoes, cucumbers, bell peppers, feta, and olives decoratively on top. Sprinkle the salad with the oil and vinegar, add salt and pepper to taste, and garnish it with the parsley








1/2 small green bell pepper, chopped


1/2 small red onion, sliced


1/3 cup Kalamata or other brine-cured black olives, rinsed


1/4 seedless cucumber, chopped


1 cup cherry or grape tomatoes, halved


2 tablespoons extra-virgin olive oil


2 teaspoons finely chopped fresh oregano


2 teaspoons fresh lemon juice, or to taste


Salt and freshly ground black pepper


4 thick slices feta cheese (about 8 ounces)


In a large bowl, toss together all ingredients except the feta. Put feta on 4 serving plates and spoon some of the salad over each. Serve.








3 heads Romaine lettuce, washed and torn into bite sized pieces


1 pint grape tomatoes, halved


1 cup kalamata olives


1 cucumber, sliced


Greek vinaigrette, recipe follows


12 pepperoncini


2 small red onions, thinly sliced


Saganaki, recipe follows


Put all the romaine into a large mixing bowl. Add half of the tomatoes, kalamatas and cucumbers and toss to combine. Put the salad into a large decorative bowl, toss with 1 cup of the vinaigrette and garnish with the remaining tomatoes, cucumbers, pepperoncini, kalamatas, and red onion. Serve with the remaining vinaigrette and Saganaki on the side.


Greek Vinaigrette:


1 shallot, diced


1/2 cup fresh lemon juice


1/4 cup feta cheese, crumbled


1/2 teaspoon dried oregano


1 teaspoon salt


Freshly ground pepper


1 1/2 cups extra-virgin olive oil


Put the shallot into the bowl of a food processor and pulse until well chopped. Add the lemon juice, feta, oregano, salt and pepper and pulse again to combine. With the processor running, add the oil in a steady stream. Pour into a small pitcher and set aside.


Yield: 2 cups





Saganaki:


1 pound kasseri cheese, cut into 1/2-inch pieces


3 tablespoons butter, melted


2 tablespoons brandy


1 lemon, juiced


Preheat the broiler.


Put the kasseri slices onto a baking sheet and brush with the melted butter. Place under the broiler until the cheese starts to bubble, about 4 to 5 minutes. Remove from the oven, douse with the brandy and ignite. Let the flame die down, sprinkle with lemon juice, transfer to a serving platter and serve immediately.