Big Fat Greek Salad
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Date: 2019-07-25
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Comments and reviews: 10
wuerzelburg
Nice twist. Alternatively. In the classic Greek salad served all over Greece: - vinegar is optional if not forbidden - the feta cheese is served as a whole in top of the salad. This way you can see that it's actual feta cheese and not cheese barrel trimmings and leftovers. Furthermore you can set the feta aside and eat it separately because it can dominate the taste of the salad. - Dry oregano. - No cucumber drying through salting. We want the juices. Dipping fresh Bread in this salad's juices is half of the whole satisfaction. - No black pepper in classic Greek salad. - Don't cut to much olives especially when they are cured in brine with vinegar. It dominates the taste over the vegetables. Olives should few in numbers and not sliced. - A lot of good quality olive oil. Hugely important. Preferably Greek extra virgin olive oil with low acidity.
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Nice twist. Alternatively. In the classic Greek salad served all over Greece: - vinegar is optional if not forbidden - the feta cheese is served as a whole in top of the salad. This way you can see that it's actual feta cheese and not cheese barrel trimmings and leftovers. Furthermore you can set the feta aside and eat it separately because it can dominate the taste of the salad. - Dry oregano. - No cucumber drying through salting. We want the juices. Dipping fresh Bread in this salad's juices is half of the whole satisfaction. - No black pepper in classic Greek salad. - Don't cut to much olives especially when they are cured in brine with vinegar. It dominates the taste over the vegetables. Olives should few in numbers and not sliced. - A lot of good quality olive oil. Hugely important. Preferably Greek extra virgin olive oil with low acidity.
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Jim S
I'm sure your salad tastes great but you're making this too complicated for a greek salad. You dont need to do anything to the cucumber, just cut it in pieces. You dont have to let the salad sit with the vinegar for half an hour or overnight. The key is to have fresh ingredients straight from the pantry and not from the fridge (except for the feta. Refrigeration doesnt let the freshness of vegetables shine. Thats all there is to it. In my experience as a greek, an authentic greek salad has cucumber, tomato, light green bell pepper, red onion, dried oregano, feta, olives, red wine vinegar and olive oil. But you can customize it I guess. I sometimes add a bit of arugula, or balsamic vinegar (a tiny bit cause it is strong for this kind of salad. To each their own.
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I'm sure your salad tastes great but you're making this too complicated for a greek salad. You dont need to do anything to the cucumber, just cut it in pieces. You dont have to let the salad sit with the vinegar for half an hour or overnight. The key is to have fresh ingredients straight from the pantry and not from the fridge (except for the feta. Refrigeration doesnt let the freshness of vegetables shine. Thats all there is to it. In my experience as a greek, an authentic greek salad has cucumber, tomato, light green bell pepper, red onion, dried oregano, feta, olives, red wine vinegar and olive oil. But you can customize it I guess. I sometimes add a bit of arugula, or balsamic vinegar (a tiny bit cause it is strong for this kind of salad. To each their own.
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Candis Carnegie
1: 55optional AND mandatory? okay. HAHAHA I hate onions Why can't I hate that vegetable and it not be something deeper? The knives in my childhood home worked just fine Everyone I know eats onions. I just hate the taste of 'em, the smell, and the texture. I don't understand why onions have to go into every single dish in the world One of the problems I have when going out to eat in restaurants. No cook can think past using an onion. Why is that? This salad looks amazing I would definitely make it (sans onions, red bell peppers, and green olives) and chill it for 60 mins before serving.
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1: 55optional AND mandatory? okay. HAHAHA I hate onions Why can't I hate that vegetable and it not be something deeper? The knives in my childhood home worked just fine Everyone I know eats onions. I just hate the taste of 'em, the smell, and the texture. I don't understand why onions have to go into every single dish in the world One of the problems I have when going out to eat in restaurants. No cook can think past using an onion. Why is that? This salad looks amazing I would definitely make it (sans onions, red bell peppers, and green olives) and chill it for 60 mins before serving.
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yourSummerBREAK
Hey there chef john, I just wanted to thank you for keeping cooking fun for me, I went to culinary school In Niagara falls ( us) at the nfci. After getting a job at a local brewery that summer, it took the fun out of cooking for me. I decided not to go back to school. However watching your videos made it so that I still wanted to cook but only for fun and family. Please keep doing you You don't know how many people you help Feel free to message me if you'd like to try a recipe for a sandwich I created: )
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Hey there chef john, I just wanted to thank you for keeping cooking fun for me, I went to culinary school In Niagara falls ( us) at the nfci. After getting a job at a local brewery that summer, it took the fun out of cooking for me. I decided not to go back to school. However watching your videos made it so that I still wanted to cook but only for fun and family. Please keep doing you You don't know how many people you help Feel free to message me if you'd like to try a recipe for a sandwich I created: )
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paul dow
Not even close to Greek salad. But I realize this is a john concoction. Ditch the little tomatoes the red peppers and the cutting everything up so small. Add crisp iceberg. chilled non vinegerated fresh cooked beets. A few pepperoncini. onions clues tomatoes and especial Greek potato salad and that wonderful Greek olive oil herbed dressing. all properly chilled and served your choice of Italian French or Greek bread product. Add beverage of choice and some one to share with. Florida Greek salad rocks.
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Not even close to Greek salad. But I realize this is a john concoction. Ditch the little tomatoes the red peppers and the cutting everything up so small. Add crisp iceberg. chilled non vinegerated fresh cooked beets. A few pepperoncini. onions clues tomatoes and especial Greek potato salad and that wonderful Greek olive oil herbed dressing. all properly chilled and served your choice of Italian French or Greek bread product. Add beverage of choice and some one to share with. Florida Greek salad rocks.
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Fiend V
I just wanted you to know, Chef John, that ever since I started watching your videos a few years ago, I have started making my own Cayenne pepper powder from my own recipe. I have never used it in my dishes before watching your video. Jump to present day, I am now fermenting batches of cayenne peppers for around 3 months along with various spices and garlic. Drying them out and pulverizing them into such a delicious Shake of cayenne I add to almost all of my dishes. Much respect, my man.
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I just wanted you to know, Chef John, that ever since I started watching your videos a few years ago, I have started making my own Cayenne pepper powder from my own recipe. I have never used it in my dishes before watching your video. Jump to present day, I am now fermenting batches of cayenne peppers for around 3 months along with various spices and garlic. Drying them out and pulverizing them into such a delicious Shake of cayenne I add to almost all of my dishes. Much respect, my man.
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regal163
Can you please enlighten me, I love your video's but I can only watch them one at a time because they have me running to the kitchen for something to eat, anyway I digress, I am English and in some of your video's about Corned Beef its not the corned beef that we are used to in the UK, your corned beef looks like a regular joint of beef but we would say that its the stuff that comes in tins and ready cooked, so is there a difference.
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Can you please enlighten me, I love your video's but I can only watch them one at a time because they have me running to the kitchen for something to eat, anyway I digress, I am English and in some of your video's about Corned Beef its not the corned beef that we are used to in the UK, your corned beef looks like a regular joint of beef but we would say that its the stuff that comes in tins and ready cooked, so is there a difference.
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Michael Wagner
I have been making this salad a lot since moving to Sweden because it is delicious and so easy to make and cheap ingredients. One thing I picked up was using feta that is marinating in oregano infused olive oil. You can always add more oregano if need be and if you add too much oil. using citrus to cut through the thickness of the oil adds a really nice freshness to the salad. It is a huge hit for everyone that eats it.
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I have been making this salad a lot since moving to Sweden because it is delicious and so easy to make and cheap ingredients. One thing I picked up was using feta that is marinating in oregano infused olive oil. You can always add more oregano if need be and if you add too much oil. using citrus to cut through the thickness of the oil adds a really nice freshness to the salad. It is a huge hit for everyone that eats it.
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Andrew mcgibbon
I'm not suggesting your version of a Greek salad is not correct. But here in Detroit a Greek salad is lettuce, tomato, cucumber, purple onion, fetta cheese calamatta olives and. a couple slices of pickled beets. The dressing is a Greek dressing which is like italian dressing that is sweeter and without all the garlic. I don't know how this became the recipe used in Detroit, but that's it.
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I'm not suggesting your version of a Greek salad is not correct. But here in Detroit a Greek salad is lettuce, tomato, cucumber, purple onion, fetta cheese calamatta olives and. a couple slices of pickled beets. The dressing is a Greek dressing which is like italian dressing that is sweeter and without all the garlic. I don't know how this became the recipe used in Detroit, but that's it.
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Nono Nono
I'm one of those who has low tolerance for lettuce or other predominant use of soggy leaves in their salads (and iceberg lettuce is a waste of real-estate, so Greek salad is my go-to. BTW, in Sifnos they have a version of Greek salad made with Sifnos cheese instead of feta, which is a ricotta-like cheese, and capers and green bell peppers. Not well known, but also delicious.
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I'm one of those who has low tolerance for lettuce or other predominant use of soggy leaves in their salads (and iceberg lettuce is a waste of real-estate, so Greek salad is my go-to. BTW, in Sifnos they have a version of Greek salad made with Sifnos cheese instead of feta, which is a ricotta-like cheese, and capers and green bell peppers. Not well known, but also delicious.
reply
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