When I was in High School, This Greek Salad was the SHIT!

This Greek Salad is the SHIT!

When I was in high school, I could eat a half medium-sized mixing bowl of this stuff right before a gigantic pasta dinner. In those days, my culinary knowledge stemmed from the basic fare most families eat. Greek salad was something that we’d consider fancy in a la-ti-dah-I’m-sure-to-score-points-with-my-GF-if-I-make-this-for-her dish. Certainly not something on a night when I have no clue what’s for dinner.

Later I came to learn that this was not a salad that had to be complicated. It’s chop, dress, serve. It’s meant to be enjoyed at the peak of when the tomatoes and cucumbers are in season–but I don’t sweat it because this recipe is versatile enough that I could throw it together on a cold March night after I realized the container of mesclun mix I had forgotten about in the back of the Dark Hole of Calcutta was over ten days past due, and I was screwed because I had planned on a green salad with the family pasta. The key is to use something I’m guilty of throwing out throughout my entire career.

Greek Salad is the SHIT!

Recipe Information

  • Cooking time: Nil
  • Cutting time: Takes me about five minutes, so maybe ten.
  • Make ahead? Sure (DON’T add the dressing until you are just about to serve the salad.)
  • Feeds: Two high-school kids, or 4 “regular” portions

Mise en Place

  • Medium mixing bowl
  • Small container for dressing
  • 2 small tomatoes, large dice
  • 1/2 cucumber, large dice
  • 1 green onion, sliced thinly
  • 1 oz feta cheese, crumbled (reserve brine)
  • 8 kalamata olives (reserve oil)
  • 4 green queen olives (reserve oil)
  • Dressing
  • 1 fl oz reserved olive oils
  • 1 fl oz reserved brine
  • 1 tbsp Italian seasoning
  • 1 clove garlic, mashed into paste (or 1 tsp garlic granules)
  • To finish:
  • TT salad olive oil
  • TT red wine vinegar
  • TT salt
  • TT freshly ground black pepper


  1. Reserve brine from olives and feta cheese (that is why it’s important to not wash it) to make your dressing.
  2. Combine all ingredients (up until Dressing) in a medium mixing bowl; set aside while dressing below marinates (can be made up to overnight.)
  3. For the dressing: Combine reserved oils and brines with Italian seasoning, garlic; allow to steep for five minutes.
  4. To finish: Add dressing to the salad, toss to combine. Serve immediately. Only add dressing to salad when you are about to serve it, otherwise it will weep.
  5. TASTE salad, and adjust seasoning with salad olive oil, red wine vinegar, salt, or freshly ground black pepper.

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