Essentially, this is a Greek Salad but without the Kalamata olives. There is a lovely sandwich shop down the road (actually, it was my last job before turning to this food photography endeavor full time (wow, time flies!) that makes great salads. I particularly love their greek salads. They even add dolmas and those are such a treat too! Though, I do wish I loved the taste more, but these Italian green olives are the closest I’ll get to liking olives in anything other than oil form haha!
That said, I hope you enjoy this rendition! Scroll downwards to try this recipe for yourself!
Greek Salad with Castelvetrano Olives
Greek Salad Dressing:
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1/4 cup extra olive oil
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2 Tbsp fresh lemon juice (more or less to preference)
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1/4 cup balsamic vinegar (or red wine vinegar)
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1 large garlic clove, minced
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2 Tbs parsley leaves
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1 tbs dill leaves
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1 tsp dried oregano
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1/2 tsp cracked black pepper
- 1 tsp sea salt
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In a small jar, add all ingredients together and shake until well combined.
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Set aside in the fridge in the meantime preparing the salad.
Salad:
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2 cups cherry tomatoes, halved or quartered
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1 cup cucumber, diced or thinly sliced
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1 cup Castelvetrano olives, pitted
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1/2 cup red onion, thinly sliced
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1/2 cup feta, crumbled
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Add all ingredients together into a large mixing bowl.
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Afterwards, pour the dressing on top and toss until well combined.
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Transfer to a serving dish or eat as is. Enjoy!
For more delicious recipes to create or pair alongside, visit the Kitchen Journal.
