Don’t know what olives to use for Greek salad? Watch this recipe video to find out.
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I used to make Greek salad a lot, especially when I lived in Australia where Greek salad is commonly found in delis and restaurant menus. It’s a perfect accompaniment to grilled and roasted meats. It’s easy to make and of course, a healthier choice.
In this recipe, I’m using a combination of Kalamata (dark purple) and Halkithiki/Chalkidiki (green) Greek olives. Kalamata olives are harvested when they’re fully ripened and Halkithiki/Chalkidiki olives are harvested when they’re still young. Both are great table olives or to add to dishes like this salad. These olives are more bitter than the canned black olives (which are green olives that are oxidized so they turn black). But they are fuller flavored than the milder black olives so they’re the perfect choice for Greek salad.
Make “eat” home! Try this recipe and let me know what you think.
#salad #notalking #cookingsound #nomusic #makeeathome
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► Best Greek Salad Recipe: What’s the best olives to use?
Ingredients:
1 cucumber, halved and sliced
3 tomatoes, cut into wedges and sliced
½ large red onion, cut into wedges and sliced
½ cup olives (marinated Greek olives preferred)
3 tbsp red wine vinegar
6 tbsp olive oil
Salt and pepper, to taste
½ cup crumbled feta cheese
Directions:
In a large bowl, mix cucumber, tomatoes, red onion and olives. Add red wine vinegar, olive oil, salt and pepper, to taste. Toss until all ingredients are evenly combined. Add crumbled feta cheese and toss lightly.
Serve chilled.
► Tips
If you can’t find marinated olives, feel free to add ½ tsp dried oregano into your salad. Also, I would suggest using pitted olives to make eating the salad easier.
Crumbled feta cheese can be replaced by cubed feta cheese.
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