Greek salad is a fresh and cost-efficient meal that dismisses the common misconception that salad is a side dish that tastes like foliage. 

My affair with this leafy green confection began when I ordered it at a cafe in New York City.

Since my first run-in with Greek salad, it has been one of my favorite menu items.

One of the more practical Christmas gifts I received last year was a cookbook with relatively simple and healthy recipes.

While thumbing through the book, many meals sounded intriguing but the dish that caught my eye included simple instructions on how to fix a Greek salad.

My success with making this item proves that even a cash-strapped college student can have a restaurant-quality meal.      

Putting together this salad is a treat for the senses. The aroma of the wine and garlic in the dressing and the sound of fresh vegetables being chopped make for a great cooking experience.

In my version, I vetoed the black olives and used Roma tomatoes instead of traditional ones because I prefer the sweeter taste.

All of the ingredients can be found at a local grocery store or a farmers’ market.

The meal can be completed for less than $15, too. Many of the items used for this salad are good staples to keep around the kitchen. 

Students could also add bits of chicken, strips of steak or pan fried shrimp to the bed of lettuce.

Greek Salad

Ingredients

• 2 tbsp red wine vinegar<br/>• 4 garlic cloves, minced• 4 garlic cloves, minced<br/>• 1 tsp Dijon mustard• 1 tsp Dijon mustard<br/>• 1/2 tsp salt• 1/2 tsp salt<br/>• 1/2 tsp pepper• 1/2 tsp pepper<br/>• 1/4 cup extra  virgin olive oil• 1/4 cup extra  virgin olive oil<br/>• 2 tomatoes, diced into 1/4-inch cubes• 2 tomatoes, diced into 1/4-inch cubes<br/>•1/2 cucumber, peeled, halved lengthways and cut into 1/4 slices•1/2 cucumber, peeled, halved lengthways and cut into 1/4 slices<br/>• 1/2 cup pitted black olives, preferably Kalamata• 1/2 cup pitted black olives, preferably Kalamata<br/>• 1/4 red onion, thinly sliced• 1/4 red onion, thinly sliced<br/>• 1 cup feta cheese• 1 cup feta cheese<br/>• salad greens• salad greens
• 4 garlic cloves, minced
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 cup extra  virgin olive oil
• 2 tomatoes, diced into 1/4-inch cubes
•1/2 cucumber, peeled, halved lengthways and cut into 1/4 slices
• 1/2 cup pitted black olives, preferably Kalamata
• 1/4 red onion, thinly sliced
• 1 cup feta cheese
• salad greens

Whisk together vinegar, garlic, mustard, salt and pepper in a small bowl. Whisk in olive oil and set dressing aside. In a large bowl, combine salad greens, cucumber, tomatoes, olives and onion. Sprinkle cheese over the top and mix in dressing to taste. Hint: Add the dressing last. You might want to stir it again if it has been sitting awhile. Recipe courtesy of “Skinny Bitch in the Kitch” cookbook.