Ingredients with Measurements:
- 1 head of garlic
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large cucumber, diced
- 1 large tomato, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives
- 1/2 cup crumbled feta cheese
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Cut off the top of the garlic head to expose the cloves.
3. Drizzle 1 tablespoon of olive oil over the garlic head and sprinkle with salt and pepper.
4. Wrap the garlic head in aluminum foil and place on a baking sheet.
5. Roast the garlic in the preheated oven for 30-40 minutes, or until the cloves are soft and golden brown.
6. Remove the garlic from the oven and let it cool.
7. In a large bowl, combine the diced cucumber, tomato, and sliced red onion.
8. Add the Kalamata olives and crumbled feta cheese to the bowl.
9. Squeeze the roasted garlic cloves out of their skins and mash them with a fork.
10. In a small bowl, whisk together the remaining olive oil, red wine vinegar, lemon juice, oregano, and mashed garlic.
11. Pour the dressing over the salad and toss to combine.
12. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 30-40 minutes
Temperature:
Roasting temperature: 400°F
Serving size:
This recipe serves 4.
Nutritional information:
Calories per serving: 250
Fat: 20g
Carbohydrates: 12g
Protein: 6g
Fiber: 3g
Sugar: 6g
Sodium: 750mg
Substitutions for ingredients:
- If you don't have red wine vinegar, you can use white wine vinegar or apple cider vinegar instead.
- If you don't have Kalamata olives, you can use black olives instead.
- If you don't have feta cheese, you can use goat cheese or queso fresco instead.
Variations:
- Add chopped fresh parsley or mint to the salad for extra flavor.
- Add grilled chicken or shrimp to the salad for a protein boost.
- Add chopped avocado to the salad for a creamy texture.
Tips and tricks:
- To make the salad ahead of time, prepare the vegetables and dressing separately and combine them just before serving.
- Use a sharp knife to thinly slice the red onion for a more delicate flavor.
- Be sure to let the roasted garlic cool before handling it to avoid burning yourself.
Storage instructions:
Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
This salad is best served cold and does not need to be reheated.
Presentation ideas:
Serve the salad in a large bowl or on individual plates. Garnish with fresh herbs or additional crumbled feta cheese.
Garnishes:
Fresh herbs, additional crumbled feta cheese, or a drizzle of olive oil make great garnishes for this salad.
Pairings:
This salad pairs well with grilled chicken or fish.
Suggested side dishes:
Serve this salad with crusty bread or pita chips for a complete meal.
Troubleshooting advice:
If the dressing is too tart, add a pinch of sugar to balance the flavors.
Food safety advice:
Be sure to wash all vegetables thoroughly before using them in the salad.
Food history:
Greek salad is a traditional dish from Greece that typically includes tomatoes, cucumbers, red onion, Kalamata olives, and feta cheese.
Flavor profiles:
This salad is tangy, salty, and slightly sweet, with a creamy texture from the feta cheese and roasted garlic.
Serving suggestions:
Serve this salad as a light lunch or as a side dish with grilled meats or fish.
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Region: Greek