A Series of Salad Recipes: Greek Salad

Greek Salad

Greek Salad

Some people may think of salad as being more of a summer dish, but I prepare them more in winter. I’m not a huge fan of winter vegetables and can only stomach about one butter nut squash a year. I’m also not willing to spend a ton of money on out-of-season veggies from far-off lands. With the exception of tomatoes, which are (obviously) more delicious in summer, my favorite salad ingredients are equally accessible and tasty year-round.

I find myself eating about 10 salads a week in winter and after a few years of this, I need some new recipes! If I get sick of salads, my winter diet will be over-run with cheese and my family won’t be getting the vitamins and minerals we need to stay healthy. I’m hoping that if I share my favorite salad recipes with you, you’ll share some good ones with me!

So, to start us off we have my variation of a Greek Salad


  • 1 Heart of Romaine, chopped
  • 1/2 C cucumber, chopped
  • 1 lg tomato, chopped
  • 1 oz. crumbled feta
  • 10 pitted kalamata olives, chopped
  • optional: thinly sliced red onion


  • kosher salt
  • freshly ground pepper
  • fresh lemon juice
  • extra-virgin olive oil

Combine salad ingredients in a large bowl. Sprinkle with kosher salt and freshly ground pepper. Squeeze juice from about half a lemon on top and drizzle with a glug or two of olive oil (a scant 2 tablespoons or so). Toss well.


  1. Quick-Pickled Beets
    4-6 sliced or cubed steamed peeled beets
    1/4 cup cider vinegar
    1 tbs. sugar
    1 tbs. olive oil
    1/2 tsp. dijon-style mustard
    salt and pepper to taste

    Put all dressing ingredients in a jar of proper size. Tighten lid, shake well. Open and add warm beets. Recover and gently roll jar about to coat beets in dressing. I often add a bit of water to get the dressing to our favorite amount of vinegary-ness. Good immediately and wonderful days later. I don’t much care for very sweet things, and have used less sugar in this recipe, but it wasn’t as good as the full amount. It never hurts to add some crushed garlic to the dressing. I usually find I didn’t make as many beets as I wish I had.

  2. Carrot Salad with Good Dressing
    1 lb. or so steamed carrots, sliced on bias or in whatever shape pleases you
    3 tbs. fresh lemon juice (orange juice is good too, as is red wine vinegar
    2 tsp. olive oil
    1 garlic clove, crushed
    1/2 tsp. ground cumin
    1/2 tsp. sweet paprika
    1/2 tsp. sugar
    1/4 tsp. salt
    chopped fresh parlsey

    Combine dressing ingredients in jar or bowl. Add warm steamed carrots and coat nicely, add parley at some point before serving. Especially good warm immediately and very good cold days later. I like a combination of 2 of the acidic options together. Leftovers are terrific tossed together with brown rice, tomatoes, scallions, & grilled chicken. Chives are good at standing in for parsley. Adapted from Vegetarian Times Cooks Mediterranean cookbook, original recipe calls for roasted pepper to be strewn about on top. Add minimal taste excitement and visual interest, definitely not necessary.

  3. Coriander, both of these recipes sound delicious! I’ll have to pick up the ingredients next time I’m at the store and give them a try. Thank you!

  4. Couscous Salad
    2 C chicken (or vegetarian) broth
    1 T olive oil
    11/2 t ground cinnamon
    1 t ground cumin
    3/4 t ground ginger
    3/4 t ground turmeric
    1/2 t salt
    1 C whole-wheat couscous
    Finely grated zest and juice of 1 lemon
    1 Can chickpeas, drained and rinsed
    1 cucumber, peeled, seeded, and diced
    1 carrot, trimmed, peeled and sliced,
    1 red bell pepper, trimmed, seeded, and sliced
    1/2 C moist raisins or curants
    1/3 C chopped or sliced almonds,
    1/4 C chopped cilantro or mint
    1. Bring the chicken broth, olive oil, spices, and 1/2 t salt to a boil. Stir in couscous, lower the heat, cook 5 minutes or so. Remove from heat, cover, and set aside for 10 minutes.
    2. Transfer couscous to large serving bowl. Stir in the rest of the ingredients. Season to taste with salt and freshly ground pepper. Can be served warm or cold.

  5. Nancy, I had this salad over the weekend, and it was really tasty! I think it would be the perfect addition to a potluck or picnic.

    Even Franci liked it, pureed with a little chicken and broth.

Speak Your Mind