Who doesn’t love a Greek salad? No one, that’s who. I personally like mine without lettuce, a simpler salad that lets the veggies shine (and the traditional salad is without lettuce also, so it’s more accurate). Thanks to Food Network for inspiring the dressing, but you can really use any dressing you choose (or just a simple oil and vinegar). You can also change up the protein to a healthier one, or none at all and use the salad as a starter for dinner. I used steak cause, well, I love steak. There’s no right way to have this salad, though. I just love Greek salads so much I had to share.
1 cucumber [$2]
3 tomatoes [$3]
1 small jar Kalamata olives (the most expensive on this list) [$6]
1 small package feta cheese [$3]
1 small red onion [$1]
1 lemon [.50 cents]
Fresh oregano [$2]
1 small package steak [$4]
Honey, olive oil, and red wine vinegar ( I had these on hand but they’ll run about $7 for everything, depending on how big of bottles you get)
Thinly slice the red onion and place in a bowl with ice and salt water. This will get rid of some of the onions aggressive bite.
Whisk 1/4 each cup vinegar and olive oil with a few teaspoons honey, fresh chopped oregano, and the zest and juice of the lemon in a bowl.
Chop the veggies and crumble the feta and place in the bowl. Add the red onion. Mix very well.
Heat a small pan over medium heat. Rub the steak with salt, pepper, and garlic powder and sear until medium rare (about 3 or 4 minutes per side). Let rest and slice meat and place on the salad.
It’s that simple.