Greek salads are renowned for their bold flavors. Today, we are going to explain how to make your own Greek salad.  Try to use the ripest tomatoes that you can find, high quality Greek olive oil, creamy feta cheese, and delicious herbs to make this phenomenal salad. Use fresh herbs out of your garden or farmer’s market if possible. Fresh herbs are aromatic in addition being delicious.

So how can you make an authentic Greek salad? It’s not hard.  It is a simple dish that is tasty, healthy, and evokes memories of being on a vacation at the sea. But it is important to do it right.

Rinse and clean your vegetables.  Then cut, slice or mince the vegetables accordingly into separate bowls. You will also need to slice zucchini and onions into thin slices and thin rings. Cut the cherry tomatoes into halves. Cut off any undesirable areas of the cauliflower then separate the cauliflower into small bite size pieces. Set the vegetables aside until needed.

Drained the liquid out of a can of green beans.  Then add the beans to a large saucepan over a medium high heat with an inch of salted water. Bring to a boil and then add the green beans. Cover with a lid under a low temperature setting. Cook the beans for approximately a few minutes or before the green beans get tender.

Then add the sliced zucchini and separated cauliflower and return the mixture to a boil. Reduce heat then cover with a lid. Cook the vegetables for about a few minutes or before the vegetables are tender. Drain the liquid off of the vegetables while discarding the liquid. After draining the vegetables place them in a shallow serving dish.

Using a small mixing bowl you may add the olive oil, fresh lemon juice, salt, sugar, oregano and minced garlic clove. Mix well to blend the flavors then pour the salad dressing mixture within the cooked vegetables inside the serving tray. Cover using the lid, aluminum foil or clear plastic food wrap. Place the dish inside the refrigerator to chill overnight, or for no less than two or three hours. Remember to spoon some of the dressing marinade over the cooked vegetables occasionally in order that all of the vegetables are coated and absorbing the marinade.

After marinating the vegetables, place a lettuce leaf into a serving bowl and then spoon the cooked vegetables into the center of the lettuce. Garnish with all the thinly sliced onion rings on top and add the ripe olives and cherry tomatoes before serving.