There is nothing like a classic Greek Salad with Homemade Greek Salad Dressing in the middle of the summer heat - or any time of year, for that matter. This salad is so easy to make that my kids whipped it up one evening for our supper! This is a great recipe to get kids in the kitchen and learning how to cook - or in this case, learning how to prepare a cold, healthy salad for supper!
1/2red/purple onion, sliced thinly into half circles
1/2cupdiced feta cheese ( crumbled)
4-5leaves basil, chiffonade
Greek Salad Dressing
1/4cup olive oil
2 tablespoonslemon juice
3/4teaspoondried basil (only If you don't use fresh in the salad)
Place the thinly sliced red onion into the water and vinegar. Let soak for 20-30 minutes while you are prepping the other ingredients.
Dice the tomatoes into small bite sized pieces, cleaning out the seeds. Place in a colander over your sink to drain, and if wanted sprinkle with a tsp of salt to draw out more moisture. Toss, then leave in the colander to drain while you prep the other vegetables.
Wash then slice the English cucumber into 1 centimeter cubes ( think less than bite size.) Place in the bottom of a large salad bowl. Stir the tomatoes to get more moisture out. and leave them in the colander again.
Wash then cut the top out of the green pepper. Take a knife and cut around the top stem like you carve a pumpkin, then pull the top off (again, like a pumpkin). Remove the seeds from the inside, then cut green pepper in half, then keep cutting into thin, long slices. Add into the salad bowl.
In a lidded mason jar or similar jar that has a sealing lid, combine all of the Greek salad dressing ingredients. Shake to combine.
Add the tomatoes, basil and the feta to the salad bowl. Pour the desired amount of dressing on top, then lightly mix the ingredients until everything is coated with the salad dressing.Serve to your parents.
All nutritional information is an estimate and actual nutritional values will vary.