Greek Salad

My father’s parents emigrated from Greece, meet in the United States, and raised nine children in Lowell, Massachusetts. My three Greek aunts are wonderful cooks and they taught my South Georgia non-Greek mother many things about Greek cooking. My mother taught me to make this salad when I was a young teenager, and after that it was always my job to make the salad. Living in the country, I don’t know where my mother found feta cheese and Kalamata olives, but she always had them on hand. This was our go to salad almost every night. To me this salad goes perfectly with a Greek dish like lamb or my mother’s fried chicken.

  • 2 cloves minced garlic
  • ½ teaspoon salt
  • ½ cup canola oil
  • ¼ cup red wine vinegar
  • 1 teaspoon Cavendar’s All-Purpose Greek Seasoning
  • ½ teaspoon pepper
  • 1 tablespoon sugar or Splenda (optional)
  • ½ cup sliced cucumber
  • ¼ cup chopped sweet onion
  • ½ cup grape tomatoes or tomato wedges
  • ¼ cup Kalamata olives
  • ½ cup feta cheese
  • 1 8 oz bag salad greens

In a large salad bowl mash salt and garlic together with the back of a fork making a paste. Whisk in oil, vinegar, Greek seasoning, pepper, and sugar. Add cucumber, onion, tomatoes, olives, and feta. Just before serving, add salad greens and toss.