Cucumbers, tomatoes, green pepper, Kalamata olives, onions and feta cheese form the basis of the authentic salad. For the Greek-American Rendition I made, my lettuce of choice was romaine, and I omitted the onions since I'm not a fan of raw but included (optional) capers.
Crisp and flavourful, the salad is very easy to put together and goes well with Greek-themed meals but really would be welcome at most meals. The recipe is available online here if you would like a little taste of Greece, or Greek-North America, on your menu.
I'm sharing this post with cook-your-books hosted by Joyce of Kitchen Flavours. Visit here to see what everyone else has made this month.