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Traditional Greek Salad

Course Salad
Prep Time 15 minutes
Servings 4

Ingredients

  • 5 large ripe tomatoes quartered
  • 2 cucumbers peeled and sliced
  • 2 small Greek onions or shallots, sliced
  • 3 green or yellow bell peppers cored, seeds removed, and sliced
  • 12 black kalamata olives (or any olive you like)
  • Freshly pickled capers see if you can find them in a specialty grocery store or Greek shop, they're worth it!
  • 1 thick slice of sheep's milk Feta cheese
  • Fragrant dried oregano or fresh oregano
  • Salt & pepper
  • Greek olive oil

Instructions

  • Toss all the vegetables in a large salad bowl. Sprinkle some dried oregano on top of the slice of Feta and place on top of the salad.
  • Pour a fair amount of olive oil, and sprinkle with salt and pepper to taste.
  • Greek "paparra" tradition: Dip some country bread in the sauce directly in the bowl, it's the best!

Notes

Age for babies: I started giving tomatoes and Feta to Pablo as finger foods between 8 and 10 months, raw cucumber and bell peppers a bit later, about 12 months, because they're harder to chew.