"Greek salads are incredibly underrated, whether you're making them at home for yourself or ordering one from your favorite local Greek spot alongside your favorite Greek dishes. A Greek-style salad is usually packed with fresh ingredients - think lettuce, red onion, Kalamata olives, cucumbers, a basic vinaigrette - and topped with the one ingredient that makes Greek salad, well, Greek salad: feta cheese. It's fatty, milky, salty, and flavorful, elevating the entire mouthfeel and giving you reason to order yours with extra on top."
"Besides a good quality olive oil, you'll want to get creative with the seasonings you marinate your cheese with. Luckily, Chris Cortez has some suggestions. "For spice blends, I love feta with either za'atar or dukkah and a nice glug of olive oil. Another favorite is olive oil, lemon, thyme, and Calabrian chili," he said. The Calabrian chili will give you a bit more heat, while a za'atar blend will offer delectably woody and comforting flavor from the marjoram, thyme, and oregano."
Greek salads combine lettuce, red onion, Kalamata olives, cucumbers, a basic vinaigrette, and feta cheese for a salty, milky, and flavorful finish. Marinating feta in good-quality olive oil with herbs, spices, and a little lemon enhances flavor without overpowering. Spice blend options include za'atar or dukkah, and combinations like olive oil, lemon, thyme, and Calabrian chili for heat. Za'atar contributes woody notes from marjoram, thyme, and oregano. Avoid over-marinating to prevent texture changes. Allow the feta to sit in oil for upwards of 12 hours for best flavor; store refrigerated for about a week.
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