F is for Feta Greek Salad

The official recipe for this “Big Greek Salad” can be found here. I took out a couple of ingredients, added in one, and modified the directions just a touch to tailor it to my family’s tastes.

I served it with Turkey-and-Rice Stuffed Peppers and they were a great match! A delicious, gorgeous meal…

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Shopping List:

Greek Salad Shopping List

If you want to make the Stuffed Peppers click here to read about it and get a combined shopping list for the salad and the peppers!

THE DRESSING:

Simply add 2 TBSP red wine vinegar, 1 TBSP lemon juice, 1/2 tsp dried oregano, and 1/4 tsp each kosher salt and pepper to a LARGE bowl. Pour in 1/4 cup extra virgin olive oil slowly while whisking and it’s done!

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THE TOPPINGS:

Before giving that salad a toss add in 1/2 cup crumbled Feta cheese (or 1/4 cup if you’re halving the recipe!) This was my addition to the salad to get an extra helping of Feta into our meal! Give the salad a toss and it’s done… YUM!

My addition... FETA of course! 1/2 cup for the full recipe or adjust this amount to 1/4 cup if making a half recipe.

The official recipe I started with does NOT cook the red onion and it includes both caperberries and Peppadew peppers in the salad. I actually LOVE raw red onion but, along with my husband, I do NOT love the taste that stays in my mouth for hours after eating them. Thus, I sauteed them a bit to take off that bite. I’ve also read you can plunge them into ice cold water for a bit after chopping to take their edge off. I haven’t tried it yet but I’ll let you know if it works if I do! I have never had a caperberry but I have had Peppadew peppers and REALLY like them. These omissions were simply to save money as I didn’t see them as necessary in making this salad “Greek”. I saved at least $5 on two ingredients I probably won’t use again and it was still a wonderful salad!

The cost?

Assuming you have salt, pepper, and olive oil in your pantry stock… the cost per person for 6 servings is just $1.74 per person!

I was able to do this by buying Roma Tomatoes instead of Cherry Tomatoes (saved $2), omitting Peppadew peppers and Caperberries (saved $5, at least), and I bought the kalamata olives in from the deli section instead of from a jar… you scoop just as much as you need (saved $2-3). Saving $9 made all the difference as it would have almost DOUBLED the cost of each serving. I’m happy to have made these exceptions!

Here’s a close-up of the Greek Salad on the serving plate…

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Happy Economical Eating!  ~Jenna

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2 thoughts on “F is for Feta Greek Salad

  1. Pingback: F is for Feta-Stuffed Peppers | Apples to Ziti

  2. Nice post Jenna! Make no apologies for leaving out the caper berries and Peppadew peppers! I lived in Greece for a year and a half, and was married to a Greek. I have eaten hundreds of Greek salads in Greek restaurants, and in the homes of Greeks both here in the states, and in Greece, and I never saw a caperberry, peppadew or pepperchini, in any of those Greek salads! I think that is something American chefs have added to the mix! A real Greek salad is simple, lettuce, cucumber, tomato, onion and most often served with feta, and black oil-cured or kalamata olives and crusty bread served on the side. (I also prefer to mix my olives and feta, into the salad, as you have done above.) Nice recipe, nice photos too! Everything looks so yummy!

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