Greek(ish) Salad

Quick to make and not fussed with complicating things, this salad is fresh and juicy, salty, tart and full of flavor.

I grew up eating a good amount of Mediterranean food as a kid. My step Mother was born and raised in Athens, Greece and would often make large salads to accompany whatever my father would be grilling up. They always had big chunks of tomato, cucumbers and feta, along with red onion and whatever else she had on hand.

The dressing was always super herby and she would opt for a red wine vinegar vs a heavier balsamic option, which was becoming very popular at the time in the U.S.

This salad is an homage to that. Quick to put together and not super fussy with extra processes. It’s fresh and juicy, salty, tart and full of flavor from the Mala Spice (which I go hard on for this one).

Simple and delicious in the best way. I hope that you enjoy.

Cheers,

Joey

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Full Recipe

Cook Time: 10 minutes

Serves: 4 people as a main, 6 as a side salad)

Mods: To make this vegan omit the feta cheese or sub for a similar vegan cheese

Total Macros:

• Calories: 1,286 (321 per serving)

• Protein: 28g (7g per serving)

• Carbs: 67g (17g per serving)

• Fat: 99g (25g per serving)

Salad Ingredients:

• 3 cups, tomatoes, cut into small chunks

• 2 cups Persian cucumbers, smashed and roughly chopped

• 1 cup red onion, thinly sliced

• 1 cup feta, crumbled into larger chunks

• ½ cup Kalamata olives, pitted

• ¼ cup parsley, roughly chopped

Dressing Ingredients:

• 2 tbsp Mala Spice (or a curry powder will work)

• 1 tbsp Gochugaru

• ¼ cup extra virgin olive oil

• 2 tbsp red wine vinegar

• Salt and pepper to taste

Steps:

• Combine tomatoes, cucumbers, red onion and parsley into a large bowl. Salt and mix it together. 

• In a small bowl, whisk together dressing ingredients, adding olive oil gradually to emulsify.

• Dress your salad and add your feta. Mix well, adding more Mala spice, salt and pepper to taste.

• Plate and finish with drizzle of more olive oil and a sprinkle of Mala spice.