How To Make The Best Greek Salad For Hot Days!

A Greek salad is a great way to avoid turning the oven on during a hot summer day, and this is my favorite way to make it.

Here’s what you’ll need:
-3–4 heirloom tomatoes, chopped
-½ English cucumber, sliced or chopped
-¼ red onion, thinly sliced
-A handful of green olives (or Kalamata, for a traditional touch), roughly chopped
-A few fresh oregano leaves, chopped (plus extra for garnish)
-Feta cheese, crumbled (to taste)
-2–3 tbsp olive oil
-1 tbsp lemon juice
-1 tsp Dijon mustard
-Zest of 1 garlic clove
-2 anchovy fillets, finely chopped
-Lemon zest
-Chili flakes
-A few fresh oregano leaves

In a large bowl, combine the chopped heirloom tomatoes, cucumber, red onion, olives, and oregano.

In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, garlic zest, and chopped anchovies until emulsified.

Pour the dressing over the salad and gently toss to combine.

Crumble feta cheese over the top. Finish with a sprinkle of lemon zest, chili flakes, and a few more oregano leaves.

My knife:
Chef & Cleaver Crixus Knife 8" | Red Handle | Valhalla Series | Dalstrong ©

Welcome back. Today I’m going to show you guys how to make a refreshing and savory Greek salad. It’s perfect for those hot summer days. And it’s especially perfect for those of us who don’t have AC. Must be nice. Must be nice in your ice castles. Leo cooks things. I cook things. Let’s get to it. First up, we’re going to start by chopping our tomatoes. Woo! Heirlooms. Sounds like a Pokémon. Heirloom. I’m using heirloom tomatoes here, but you can use any tomato you want. I’m just super bougie today. You’re going to be for later. Put your tomatoes in a bowl. Next up, onion. About that much. We’ve got so many layers, buddy. Super thin slices. Put those in a bowl as well. You can soak the onions in some cold water if you want to get rid of the bite, but I don’t want to. I want the bite. Now, get yourself an English cucumber. Must be nice. Whoop! Little cucumber dice. One for you, one for me. Cucumber is good. In the bowl you go. Oregano. Oregano. More like oregan. Yes, please. Slice up your oregano. Into the bowl. Whoop. Few green olives, too. Oops. Oh, no. No. Nope. That’s mine. You try to get away. I eat you. Traditionally, you would use calamat olives. Calamata loaves. Called olives. Traditionally, you would use calamata olives, but I prefer green olives.Oop. In the bowl you go. I’m also going to crumble in some feta in here. The feta of the world depends on it. Let’s address the dressing. Well, let’s address it. I’m not going to give you guys any measurements cuz I don’t really use any. I just go by taste. So, go by taste. Also, start with some olive oil. About that much olive oil. Now, some dijon. Maybe like a tablespoon or something. Oo. Yeah. A little bit of lemon juice. There you go. We’re going to zest like one small clove of garlic. [Music] Yeah. Get off my finger. There it is. I’m also going to put in a few of these anchovies. These are completely optional, but I find they add a little bit of umaminess to the dish. Anchovies go in. Little bit of pepper. A little bit of dried oregano in there, too. A little pinch. And a very little pinch of salt. The anchovies are already super salty, so you don’t want to overdo it. No overdoing it here. And now I close you up. And now you just shake it. There you go. And that’s what it looks like. Let’s toss this salad. Toss it all up real nice. We’re going to finish it with a little bit of lemon zest and a little bit of red chili flakes. Couple oregano leaves on top because we’re pretty like that. Now, let’s get right up in [Music] there. Oh boy. Savory, refreshing. Like I told you in the intro, I am okay with that. If you liked all my silliness, make sure to like and subscribe. Bye friends.