Authentic Greek salad: Ditch the lettuce for true flavor

Greek salad is one of the most popular salads in the world. It reminds us of vacations in Greece, sunshine, warmth, and delicious food. Although it's effortless to prepare and the ingredients are widely available, many people make mistakes that ruin the taste of this dish. One of the most common mistakes is adding lettuce!

Greek salad is the essence of simplicity and authenticity in rustic cuisine. While it may not dazzle with its appearance, it is undoubtedly one of the most refreshing and lightest salads, perfect for summer days. I watched a local chef prepare it in a taverna during a vacation in Greece. What surprised me? The absence of lettuce appears unnecessary in many Greek salad versions.

Greek salad relies on seasonal, ripe vegetables, which taste best in summer. During this period, you can enjoy the full flavor of fresh tomatoes, cucumbers, and bell peppers. These vegetables, bathed in sunlight, gain an exceptional sweetness and crispness that cannot be compared to products available out of season.

Here's how to prepare Greek salad step by step, according to the recipe I observed in a Greek taverna:

Ingredients:

                  
• 23-26 ounces of ripe tomatoes (preferably heirloom or beefsteak)
• 1 large cucumber or several small cucumbers (12 ounces)
• 1 large green bell pepper (9-12 ounces)
• 1 medium red onion (3-4 ounces)
• 3.5-5 ounces of hard Greek feta cheese
• A handful of black olives
• Fresh oregano (optionally a flat teaspoon of dried oregano)
• Olive oil
• Red wine vinegar
• Salt and pepper to taste

Preparation:

1. Wash the vegetables. Partially peel the cucumber and cut it into large chunks. Remove the seeds and white parts from the pepper, then cut it into bite-sized pieces. Scald the tomatoes with boiling water, rinse with cold water, and peel off the skin. Choose the meatiest tomatoes, such as heirloom or beefsteak, and cut them into easily biteable pieces. Thinly slice the red onion.
2. You can leave the olives whole or cut them in half. Place all the vegetables in a bowl and add 6-7 tablespoons of high-quality Greek olive oil, ensuring the vegetables are thoroughly coated.
3. Add fresh oregano leaves (or dried oregano rubbed between your fingers), lightly salt, and sprinkle with coarsely ground colorful pepper. Drizzle the salad with a bit of red wine vinegar.
4. Place slices of Greek feta cheese on top, drizzle them with olive oil and sprinkle with fresh oregano.
5. Refrigerate the salad for an hour or two to allow the ingredients to meld and enhance each other's flavors.

Greek salad is a perfect example of how simple ingredients create an exceptional dish. The key is using fresh, seasonal vegetables and high-quality olive oil. The absence of lettuce, often added in other versions, showcases the authentic flavor of the ingredients. If you're looking for a light, refreshing dish for summer, Greek salad is an excellent choice.