Greek Salad
I made a few substitutions so it's more like a Greek-and-Italian salad. I substituted Balsamic vinegar because I love the flavor with the fresh basil. I sometimes also add just a little bit of diced salami to the mix.
I made a few substitutions so it's more like a Greek-and-Italian salad. I substituted Balsamic vinegar because I love the flavor with the fresh basil. I sometimes also add just a little bit of diced salami to the mix.
- 1/2 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1/4 cup red onion chopped
- 2 tomatoes, seeded and diced
- 1 large cucumber peeled and diced
- 1/4 cup kalamata olives pitted and sliced into thirds
- 1/2 cup fresh basil coarsely chopped
- 1-2 tbsp balsamic vinegar
- 2-3 tbsp olive oil
- 1/2 cup crumbled goat or feta cheese
- Carbohydrate 9.62399999972202 g
- Cholesterol 0 mg
- Fat 2.11527499997535 g
- Fiber 2.15900001243716 g
- Protein 1.90192000019426 g
- Saturated Fat 0.320683499982394 g
- Serving Size 1 1 Serving (199g)
- Sodium 152.117000000238 mg
- Sugar 7.46499998728486 g
- Trans Fat 0.162584999997412 g
- Calories 57 calories
Step-by-step
- Combine first five ingredients in a bowl.
- Combine last six ingredients in a separate small bowl.
- pour dressing over salad and toss
Replacing traditional red wine vinegar with balsamic introduces higher residual sugar and a deeper caramel profile that reacts differently with dairy proteins. Raw vegetables present scaling challenges because water content dictates final texture. Doubling water-dense produce like cucumbers and tomatoes without adjusting salt ratios dilutes the dressing through osmotic pressure.
Salt draws free moisture out of cellular walls via osmosis. Toss the chopped tomatoes and peeled cucumbers with a pinch of salt thirty minutes before mixing, then drain the liquid through a colander. This prevents the extra moisture from pooling at the bottom of the bowl and breaking the oil-and-acid emulsion. Whisk the balsamic vinegar and olive oil in a strict one-to-three ratio to ensure proper clinging to the dry surfaces of the leaves and fruit.
Leftover portions containing fresh basil and sliced kalamata olives degrade rapidly in the refrigerator. Consume stored salads within twenty-four hours, as residual acidity oxidizes the basil leaves into a blackened state and softens the structural integrity of the cucumber flesh.
