I commonly refer to this salad as Greek Salad because that’s what most people relate it to. However, I am married to a Turk, and in Turkey, this salad is called Shepard’s Salad. Either way you choose to say it, the result is a colorful, flavorful mix of fresh ingredients that will leave you wanting more.
For this recipe you will need:
4-5 large tomatoes, seeded and diced (not too small, not too big-large bite sizes work best)
2-3 Cucumbers, peeled and diced
1 red onion, peeled and diced
½ Cup fresh Italian Parsley, chopped
1 1/2 Cups Kalamata Olives or your favorite Greek Olive (pitted or unpitted-I think the unpitted have a better flavor and consistency)
8 ounces feta cheese, cut into ½ inch. squares (can buy the crumbled feta as well, but I prefer to buy the whole square and chop it myself. It looks better and you get more feta in each bite)
For the Dressing
Juice of 1 lemon
¼ cup Balsamic Vinegar
¼ Cup Olive Oil
1 ½ tsp. salt (or more-taste as you go)
To Make:
Simply combine vegetables, cheese, and olives in a bowl and top with dressing. Toss lightly.
**The dressing amounts (lemon, olive oil, vinegar and salt) are approximate. My husband usually just drizzles each ingredient directly onto the salad without measuring. Start lightly and increase each ingredient to suite your own taste.
** You may also add lettuce to this dish. I love to serve it with a head of romaine lettuce chopped. My husband-he prefers the traditional version. Which do you prefer??
Tip: Make the dressing just before you serve the salad. The vinegar is strong and its deep color stains the feta. Left to sit for too long, it gets mushy. If you need it to sit out awhile, consider serving the dressing on the side. Just combine the ingredients and whisk together.