Rediscovering Greek Salads: A Culinary Journey from Athens to Home

A few years back, I was lucky enough to visit Greece to celebrate our anniversary. After a long day of travel and a quick cat nap, we strolled the streets of Athens, where we found a little table at one of the many bistros with clusters of tables along the bustling streetside, full of foot traffic with outdoor seating and glowing evening light. We ordered a bottle of wine and a Greek salad to share, and it changed the way I make salads forever.

Of course, the flavor and quality of each individual ingredient seemed to be made of magic, but it was also served on a flat platter meant for everyone to eat directly from. Incidentally, this is how my daughter Cora and I have shared salads for as long as I can remember, aside from serving it flat, that is.

Ingredients:

• Red bell pepper, 1” dice

• Red onion, 1” dice

• Seedless cucumber, half-moon slices

• Tomato (large tomato wedged or cherry tomatoes halved)

• Whole Kalamata olives, ½ cup

• Capers, 1-2 tbsp

• Fresh feta cheese, crumbled into ½” pieces

• Fresh oregano leaves from a few sprigs

• High-quality extra virgin olive oil, measured with your heart

• Red wine vinegar

• Salt and pepper to taste

• Sprinkle of red pepper flakes if you like a little extra zip

Serve alongside:

• Hummus (I love Baba’s classic hummus)

• Pita (warmed in the oven)

For a bit of extra protein, I often serve this with pulled chicken, warmed and seasoned in a pan on the stovetop.

This Greek salad is not just a recipe but a reminder of a beautiful evening in Athens and a way to bring a bit of that magic into our everyday meals. Give it a try and let me know if it changes your salad game too!