Greek Salad

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Ok so let me confess, this summer, when it came to blogging, DIY, or cooking I’ve been extremely lazy. And when I get lazy I resort to my fail safe foods. My two favs for summer are Greek Salad and Spinach Salad (I’ll share that recipe next week). Love them both. 

I signed on to be the Vice Chair to the Queen Silver Star Excellence Program, and let me tell you, it’s been a lot of work. First we are a subsidiary to the Vernon Winter Carnival, and they decided this year that they would like to program revamped and brought into the 21st century. They let go of all but one of last years committee, so we haven’t really been able to fall back on some of their past knowledge (they’re not interested in sharing) and we are about 6 months behind in the organizing of the program. 

So my summer has been spent learning this program inside and out. Re-typing all the documents, we where only able to find paper copies of anything, and trying to piece together all the information from 2009 to 2013 to get the program to the stage where we can start interviewing applicants, and connecting the candidates with their sponsors. 

It’s been a difficult process, full of politics that many of us have never had to deal with. Needless to say, we’ve stepped on some toes. The only thing I can truly say when it comes to this experience, I’ve met some great people, and we as a committee are strong. We have all had point over the last couple of months where we have wanted to quit, but we’ve made it through, and one week from today, we introduce this years candidates. After that they will spend the next six months undergoing various classes designed to ensure that the are the best they can be. These young ladies will learn about the history of our community and all about the tourism industry. They will learn how to be confident while speaking in public, and should something happen while they are driving to one of their engagements, that OK because they will be taking classes in automotive. They will learn how to take care of their skin & hair and how to defend themselves against unwanted attention. And through this all they will learn about etiquette, so they can do it all with class. 

Needless to say, cooking has not been high up on my list of things to do. 

Greek Salad - The Questionable Homesteader

One of the reasons I love this recipe so much is that I can make up a big batch and eat it for the next week. It’s great. 

It’s super simple, just layer the peppers, cucumbers, red onions, olives, feta (I love feta so I do a thicker layer), and sprinkle basil on top. Don’t worry about mixing it, you’ll do that as scoop the salad out, and DON’T add the dressing. 

I find that by not adding the dressing, the veggies stay fresh longer. I also don’t add tomatoes, this is a personal preference, not a required omission. 

Greek Salad
Serves 6
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Prep Time
20 min
Total Time
20 min
Prep Time
20 min
Total Time
20 min
198 calories
11 g
46 g
14 g
9 g
8 g
226 g
650 g
7 g
0 g
5 g
Nutrition Facts
Serving Size
226g
Servings
6
Amount Per Serving
Calories 198
Calories from Fat 120
% Daily Value *
Total Fat 14g
21%
Saturated Fat 8g
40%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 46mg
15%
Sodium 650mg
27%
Total Carbohydrates 11g
4%
Dietary Fiber 3g
10%
Sugars 7g
Protein 9g
Vitamin A
44%
Vitamin C
133%
Calcium
30%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 Bell Peppers (one of each color)
  2. 2 Cucumbers
  3. 1/2 Red Onion
  4. 1 Can Black Olives, pits removed
  5. 2 cups Feta Cheese, crumbled
  6. 2 tbsp Basil
  7. Salt & Pepper to taste
  8. Greek Salad Dressing
Instructions
  1. Chop up the peppers into small to medium size pieces and place them in the bottom of a Rubbermaid container, I like the veggie saver ones for this.
  2. Dice the cucumbers and place them on top of the peppers.
  3. Finely chop the red onion and spread them over the cucumbers.
  4. Slice the olives in half and spread them over the onions.
  5. Crumble the feta over all of this, it should create a good layer that hides everything beneath.
  6. Sprinkle the basil over the feta.
  7. Serve into individual bowls.
  8. Sprinkle with salt and pepper to taste, and add salad dressing
Notes
  1. By adding the salad dressing after serving you allow each person to decide how much dressing they want and insure that you can keep the leftovers for more than a day or two.
beta
calories
198
fat
14g
protein
9g
carbs
11g
more
The Questionable Homesteader http://thequestionablehomesteader.com/
 As I make my own dressing, here is the recipe. I’ve used this dressing for many things and always get complements on it.  

Greek Salad Dressing
Serves 6
Write a review
Print
Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
166 calories
1 g
0 g
18 g
0 g
3 g
22 g
1 g
1 g
0 g
15 g
Nutrition Facts
Serving Size
22g
Servings
6
Amount Per Serving
Calories 166
Calories from Fat 160
% Daily Value *
Total Fat 18g
28%
Saturated Fat 3g
13%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 13g
Cholesterol 0mg
0%
Sodium 1mg
0%
Total Carbohydrates 1g
0%
Dietary Fiber 0g
1%
Sugars 1g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
2%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tsp Sugar
  2. 1 tsp Dry Mustard
  3. 1/2 tsp Freshly Ground Black Pepper
  4. 1 tbsp Dried Basil
  5. 1 tbsp Red Wine Vinegar
  6. 1/2 cup Olive Oil
Instructions
  1. Add all the dry ingredients to an empty salad dressing bottle.
  2. Add the red wine vinegar & olive oil.
  3. Shake the ingredients together.
beta
calories
166
fat
18g
protein
0g
carbs
1g
more
The Questionable Homesteader http://thequestionablehomesteader.com/
 So tell me, what’s your go to recipe in the summer? Is it different from your go to recipe for winter? 

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