Salad can be prepared all year round, but in summer it’s a particularly practical meal to prepare. Simple ingredients, easy to toss together, and quick on the table. Easy to digest as well. There is nothing worse than digesting fatty food or a carb-loaded meal on a hot summer night. All that »heavy« stuff is for winter when nobody cares to fall into a food coma ;P This delicious Greek-ish Salad will not keep you up all night for sure ;P
You read it right – Greek-ish Salad. It’s not 100% an original Greek Salad I suppose with those radishes… though there is no ultimate original version of this salad. I suppose every Greek family has their way of preparing this simple salad. Cucumbers, Tomatoes, onions, and feta are probably in pretty much every Greek salad, but the rest is up to the person making it I guess. I love adding radishes, bell peppers, and olives, for example ;)
Well. In Greece, this type of salad is usually served as a starter. You could serve this one here as an appetizer as well, but we normally make the salad the star of our lunch or dinner. A big bowl and everyone’s happy – maybe some bread on the side, but that’s it. Nothing else needed ;)
I would say you can really customize a Greek salad however you want. Don’t like radishes? Get rid of them. Do you prefer red or yellow bell peppers? Well… use those instead of the green ones. I’ve had a Greek salad with lettuce and cabbage – worked just as good in my opinion.
This salad works great for lunch or dinner as it is, but you could also use the recipe for your weekly meal prep. Just add the veggies and feta to a container and prepare the dressing – keep everything separate until serving. The veggies should stay fresh for at least 2 days without the dressing added.
If you just want to take the salad to the office the next day, you can add the vegetables and the dressing into a container at the same time. Just add the dressing first so it stays at the bottom of the container. When ready to eat, mix everything, wait several minutes, and you are good to go! This works with most salads – as long as you are not coating the salad/veggies with vinegar and oil all is fine and stays fresh for a long time ;)
I got many more salad recipes here on the blog. The following recipes are two of my absolute favorite salad recipes: a simple and colorful Tomato Salad with Feta and the quite popular Cobb Salad. However – that one is not considered »healthy« I guess. A lot of calories for a salad, I guess. Delicious nonetheless ;P
INGREDIENTS / ZUTATEN
(4-5 servings)
For the salad:
4-5 small red radishes, halved
1 green bell pepper, cut into pieces
1/2 cucumber, cut into pieces
5.3 oz. (150g) cherry tomatoes
1 red onion, in wedges
4-5 golden peppers* (in brine), cut in half lengthwise
7 oz. (200g) feta (or shepherd’s cheese), diced
3.5 oz. (100g) Kalamata olives*, pitted
For the dressing:
3 tbsp. extra-virgin olive oil
1 tbsp. white balsamic vinegar*
1 tsp. dried oregano
some chopped dill
salt, pepper
(4-5 Personen)
Für den Salat:
4-5 Radieschen, halbiert
1 grüne Paprika, in Stücke geschnitten
1/2 Salatgurke, in Stücke geschnitten
150g Kirschtomaten
1 rote Zwiebel, in Spalten geschnitten
4-5 Pfefferonen* (in Salzlake), der Länge nach halbiert
200g Feta (oder Schafskäse), gewürfelt
100g Kalamata Oliven*, entkernt
Für das Dressing:
3 EL Natives Olivenöl
1 EL weißer Balsamico*
1 TL Oregano
etwas gehackter Dill
Salz, Pfeffer
DIRECTIONS / ZUBEREITUNG
1. Wash and dry the veggies. Remove the green stems from the radishes and cut them in half. Remove the seeds from the bell pepper and cut it into small pieces. Cut the cucumber into (not too) small pieces. Cut the cherry tomatoes in half. Peel the red onion and cut it into wedges. Cut the golden peppers in half lengthwise and dice the feta. Add everything (including the olives) to a large bowl and set aside.
2. For the dressing mix olive oil, balsamic vinegar, dried oregano, and dill in a small bowl. Season well with salt and pepper. Pour the dressing over the salad and mix to combine. Let the salad sit for about 10 minutes before serving. Serve with some fresh bread on the side.
Note: If you make the salad »to go« for lunch, for example, add the dressing into the container you want to use first and add the salad on top. About 10 Minutes before you are going to eat, mix everything and let the salad sit, so the dressing and salad ingredients can get to know each other better.
1. Das Gemüse waschen und trocknen. Die Radieschen trimmen und halbieren, die Paprikaschote entkernen und in kleine Stücke schneiden. Die Gurke ebenfalls in (nicht zu kleine) Stücke schneiden, die Kirschtomaten halbieren, die Zwiebel schälen und in Spalten schneiden. Die Pfefferonen der Länge nach halbieren und den Feta würfeln. Alles, inklusive Oliven, in einer großen Schüssel vermengen und zur Seite stellen.
2. Für das Dressing das Olivenöl mit Balsamico, Oregano und Dill in einer kleinen Schüssel verrühren, mit Salz und Pfeffer würzen. Das Dressing über den Salat gießen und alles gut vermischen. Den Salat bis zum Servieren etwa 10 Minuten ziehen lassen. Etwas frisches Brot passt hier prima zum Salat.
Hinweis: Wer den Salat als Lunch »To Go« zubereiten möchte, sollte das Dressing als Erstes in das Transportgefäß füllen, dann den Salat darüber schichten. Auch hier wieder etwa 10 Minuten vor dem Servieren alles gut vermengen und dann z.B. mit etwas Brot genießen.
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Here is a version of the recipe you can print easily.
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Simple & Easy Greek-ish Salad
- Prep Time: 00:10
- Cook Time: 00:00
- Total Time: 00:20
- Yield: 4 1x
- Category: Salad
- Cuisine: Greece
- Diet: Vegetarian
Description
A simple and easy-to-prepare salad we do quite often in summer: a simple Greek-ish Salad. Classic but also not classic. We love it!
Ingredients
For the salad:
4-5 small red radishes, halved
1 green bell pepper, cut into pieces
1/2 cucumber, cut into pieces
5.3 oz. (150g) cherry tomatoes
1 red onion, in wedges
4-5 golden peppers* (in brine), cut in half lengthwise
7 oz. (200g) feta (or shepherd’s cheese), diced
3.5 oz. (100g) Kalamata olives*, pitted
For the dressing:
3 tbsp. extra-virgin olive oil
1 tbsp. white balsamic vinegar*
1 tsp. dried oregano
some chopped dill
salt, pepper
Instructions
1. Wash and dry the veggies. Remove the green stems from the radishes and cut them in half. Remove the seeds from the bell pepper and cut it into small pieces. Cut the cucumber into (not too) small pieces. Cut the cherry tomatoes in half. Peel the red onion and cut it into wedges. Cut the golden peppers in half lengthwise and dice the feta. Add everything (including the olives) to a large bowl and set aside.
2. For the dressing mix olive oil, balsamic vinegar, dried oregano, and dill in a small bowl. Season well with salt and pepper. Pour the dressing over the salad and mix to combine. Let the salad sit for about 10 minutes before serving. Serve with some fresh bread on the side.
Notes
If you make the salad »to go« for lunch, for example, add the dressing into the container you want to use first and add the salad on top. About 10 Minutes before you are going to eat, mix everything and let the salad sit, so the dressing and salad ingredients can get to know each other better.
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