Since I like my salads to last for a few days I’ve been experimenting on different ways to make them stay as fresh as possible. I find that smaller cucumbers and tomatoes like this tend to stay more intact because they are still encased in their skins even when chopped, versus larger versions that get diced and have more exposed surface areas.
A simple Greek salad like this forms a good base for a whole meal that can take on many different toppings if desired. It can be bulked up with grilled chicken, beef, fish or tofu, or mixed in with pasta or finished off with some salty feta cheese or buttery avocado.
I included the simple Greek vinaigrette I usually make below but a store bought version or another vinaigrette you have ready in the fridge can be good alternative options.
- 4 small cucumbers, sliced (around 2 cups)
- 2 cups mini bell peppers, sliced
- 1 pint cherry tomatoes, halved
- ¼ c olives, sliced
- ¼ c green onion, sliced (just the white part on the bottom)
- Dressing
- 2 tablespoons good olive oil
- 1½ t red wine vinegar
- 1 tablespoon fresh meyer lemon juice, from around ¼-1/3 of the fruit (or any type of lemon)
- ⅛ teaspoon dijon mustard
- ⅛ t sea salt (add a bit more to taste if needed)
- ¼ tsp dried oregano
- ½ garlic clove
- A couple cracks of black pepper
- Optional toppings: feta cheese or cubed avocado
- Combine all dressing ingredients except the oil in a large bowl. Whisk continuously while pouring the oil in a slow, stead stream.
- Add in all the vegetables and toss to combine.
- Store extras in the fridge in an airtight container for up to a few days.
