Meatless Monday: The perfect Greek salad

What’s more delicious than a Greek salad? Not much, if you ask me. So fresh and satisfying not just as a salad, but as a meal along with grilled or oven-warmed pitas’and even better, it’s super easy to make. I like to make the "village salad" version, which means it has no lettuce; just tons of lovely vegetables (village salad is an option on just about every menu I’ve seen in Greece, and it’s called horiatiki).

It’s so simple it requires no actual recipe, just a list of ingredients that you combine. If there are a few people around the dinner table I love to make this on a giant platter, but you can make it right on your dinner plate, too. Chop cucumbers, tomatoes, onion and sweet peppers, and place on plate. Throw on some basil leaves, crumbled feta (you can get the reduced-fat type everywhere, if desired) and olives. Yes, the Greeks use the black kalamata olives but whatever type you have on hand will taste great. Squeeze half a lemon over the salad, then drizzle on some extra virgin olive oil. Enjoy with freshly grilled or oven-warmed pita.

Related:
‘ How to make fantastic salads
‘ Citrus and Spinach Salad
‘ Orange, Roasted Beet and Arugula Salad