Go figure, the Greeks got this down. I’m a huge fan of Greek salads (sans olives). Maybe it’s 'cause I grew up with tons of fresh tomatoes n cukes from the garden in the summertime? Or, it’s probably the big chunks of feta cheese. But, I could eat one of these every day...and, that’s exactly what I did for 8 days in Greece.
Every restaurant has their own style.
Efcharis in Athens near the Monastiraki Metro station put a bunch of green bell peppers and pepperoncinis in there! Pepperoncinis are really underrated.
Theofanis in Akrotiri deep fries the feta cheese patty. And, they use orange bell peppers. And, tons of capers. I for one, am all for capers.
Akro on Black Beach (In Akrotiri, not Perissa. It’s the 3rd beach in the Red Beach, White Beach, Black Beach water taxi cruise) serves up a heaping pile of Greek salad goodness. They also put plenty of bell peppers and capers in, but also arugula (LOVE IT) and toasted nut bread croutons.
I am now having Greek salad withdrawals.
Zavicaj restaurant is pretty liberal with the cheese, and sparing with the onions.
Bajloni Bar & Beyond has a better handle on the ratio of cheese to salad.
I think my big takeaway from this whole post is that I need to go back to Greece as soon as possible. Specifically, the islands. Because, this was my view from Akro on Black Beach when I ate my last Greek Salad: