Chopped up Iceberg Lettuce, English Cucumber, and Green Pepper
to the size and amount of Salad you want
Sliced Red Onion Thin and cut strips in half
In a bowl, put Iceberg Lettuce, English Cucumber, Red Onion, Green pepper, Tommy Toe Tomatoes, I used this instead of Roma or Vine ripe tomatoes.
You can use either one.
I used Crumbled Feta. Make sure you use a good Quality feta, Goat milk feta is good, and Presidents is good at Kroger.
Add beats later to the salad and off to the side. Because this will change the color of Salad
I put in Pepperoncini; the brand I used was Delallo
Chickpeas are optional. I used a hand full in the salad, and I rinsed and drain them. I took the skins off the chickpeas.
I saved the rest for Humus, or you can all in the salad.
I used Kalamata Olives that were pitted, you may want to cut in half because all of them may not be pitted.

This is a Great Salad to eat anytime.

Enjoy

Hello everyone. Welcome to Quick and Easy Cooking. Today we are making one of my favorite favorite favorite salads of all time and it’s a Greek salad. Now the ingredients that you will need are an English cucumber, a green pepper, iceberg lettuce, but you can use any type of lettuce that you prefer. You will need calamada olives, feta cheese. I’m using tommyito tomatoes for this, but if you want to use a vine ripe or Roma tomatoes, by all means, use that. You will need one purple onion peppercinis. We are using yellow. That’s one of my favorite brands for peppercinis. The taste of them is absolutely wonderful. You will need a can of sliced beets. And this is optional, but for today, I’m going to put it into the salad. It’s chickpeas, but if you don’t like those, you don’t have to add them. Now, the first thing I’m going to start chopping up is my English cucumber. I’ve washed it and I wiped it on off. Um, so I’m going to start chopping that. I’m going to slice it very thin and I’m going to cut it. Let me show you how I’m going to cut it. I’m going to slice it. Let me get my camera up there. Okay. because I like them thin like this. I have a pairing knife, so you may want to use a pairing knife or any type of knife that you have. See how I slice that like that. I don’t like big chunks because it’s very hard um to eat. Um but you can do it any which way you want. You know, if you prefer chunkier then and not slice these as thin as I’m doing, by all means, you can do that. Now, I’m going to take these right here. See how I got this? Let me put my hands up there. I’m trying this new tripod. Um, I’m going to slice it diagonal like that. And I’m going to come back and slice it this way. Like four corners like that. And I’m gonna put them off over to here to my side. And I’m gonna put this in my bowl here in a minute. But see how I’m doing that? Now, let me bring these on up. Let me bring these to the side right here. This salad is so so so good. I think what I like about it the most is that I love feta cheese. If you love feta cheese and you love olives, peppercinis, stuff like that, you’ll absolutely love this salad and that’s what I love about Greek food. Now, the next step that I did, I washed our tomatoes off. I’m using the real small ones. And the reason why I’m using the real small ones is because when you use sometimes a Roma tomato or a viner ripe tomato, it becomes too watery in a salad. Uh, so I’m not going to cut these up or anything like that. I’m just going to leave them like that in the salad. But you can do your salad any which way that you like. Now, what I’ve got here is I’ve already got our lettuce chopped up and I put our cucumbers in here and I washed our tomatoes off. Now, I took the green pepper and I cut it in half and I’ll show you that in a minute. Now, here is my green pepper. And what I did was I uh took cut half the um green pepper and then I sliced them down. And then I just cut them diagonal. See how I cut them diagonal? And that’s all I did. It’s a nice sized chunk of green pepper. And you can see we got But you can slice it any which way that you like. I did take the Oh, I don’t know if you call the guts of the green pepper out. And that white stuff that you know forms down the green pepper. I cut all that out cuz I don’t like any of that in there. Yeah, cuz it’s just too bitter. Now, here are my onions. My purple onion. I only used a little bit of this cuz it is very, very, very strong. This onion is. So, I just cut them down, sliced it down, and then just chopped it in little slices like that. See how I did that? But you can slice it any which way you want. Now I’ve added my purple onion in this. And now I’ve added a handful of chickpeas. And what I did was I just washed off the can of chickpeas. You know, just put them in a strainer, just washed them on off. And when you do that, you’ll see the skins coming on off. And you want to pull those skins off. Now, I did save a handful later uh because you can make this with hummus. You can make hummus with this. Um, it is great, wonderful hummus. So, you can make hummus with that. I just added like a handful into the Greek salad. Now, here are my beets. I absolutely love beets in a Greek salad. And I took the can, I opened it on up, and I saved the beet juice. Beet juice is very, very good to drink. Uh, Dr. Oz talks about all the nutrients that beet juice has. Um, so definitely you want to save your beet juice if you like that. Now here are my beets and what I do is I just take them um and I just cut them up. Let me show you. Sorry for moving the camera. And I just take these and just cut them like that. And just cut them in half and half. So like that. And I just add them to the salad. I don’t use a lot of these in here, but they’re very, very good. Now, this is definitely one of the stars of the show is peppercuccinis. You have to have a sizable amount of peppercinis in the Greek salad. That is what makes the Greek salad along with the calam olives. This is absolutely awesome tasting. And then what you can also do is you can take the juice from the peppercini when you bite into one of these. They have juice in it. You can also use that as your dressing on your Greek salad if you like to eat those like that as well and not put no dressing at all on your Greek salad. There’s all different ways you can do this, but definitely you have to have peppercinis. That’s the star. Now here is our kamalada olives. You got to have pitted caramel olives. And I don’t cut mine in half. Uh when I went to a Greek restaurant in Chicago, um they kept them as whole. So I’m keeping mine as whole. Just be careful of pits in case there is a pit in one because even though they say pitted, you may find a pit in it. But this is also the next star that makes the Greek salad. Now, the main ingredient to a Greek salad is feta cheese. Now, I got crumbled feta, and I got this at a vegetable market that specializes in cheese and all that stuff. So, you need a good quality feta cheese. Now, I like the chunks like this, and I just leave it in chunks cuz everybody loves feta in a Greek salad. So, I’m going to put a little bit in and I’ll be right back. Doesn’t that look good, you guys? Look at that. But it crumbled right there. Now, what I’m going to do is I’m going to mix it on up. I’m going to take my tongs, mix it on up, and then we’re going to plate this. Doesn’t that look lovely, you guys? Here’s my two Greek salads. And I’ve made my own homemade Greek dressing. Um, you can definitely check that out on our YouTube page. Uh, that’s a great marinade for chicken. I want to thank everybody for watching this video. Please click the subscribe button and a notification bell so that way every time I come on, you know. I want to thank all the subscribers out there and anybody watching this video for the first time, please click the subscribe button. I would like to welcome you to our YouTube channel. Thank you again for watching. Take care and I’ll see you in the next video. Bye-bye.

Opa The Best Greek Salad 5 Star

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