This Greek salad recipe may not be exactly like the traditional Greek salad, but it's richer, more filling and refreshing thanks to the Greek yogurt. Besides, not only is it a simple recipe, but it's also one cooked on the move - we are on vacation for 15 days in Greece and I believe the sign of a successful holiday is that I am so full of inspiration.
Cook pasta according to package directions, drain the water, rinse with cold water and let cool completely.
I brought with me from home a package of small pasta shells, you can use any kind you prefer.
Here is the rest of the ingredients, I bought these myself here, in Greece, but you can find them at home or elsewhere as well.
Because I don't have enough dishes, instead of a big bowl, I used a big cooking pot to mix everything in.
But first I had to cook pasta in the very same pot.
Then I cut the cucumber into small slices and added in.
Do the same with tomatoes.
I diced the onion, you can leave the olives whole, or cut in half.
On top of everything, spread over crumbled Feta cheese.
Mix the yogurt together with the crushed garlic, lemon juice, vinegar, salt and oregano.
Pour this dressing over the ingredients in the pot and stir well.
Adjust the taste with salt and pepper.
Refrigerate so that all the flavours blend together, the next day it's even better.
It would be nice to save some olives for decor, and you could sprinkle it before serving with some more good quality olive oil and maybe a little oregano (not much!)
It's tasty, filling and interesting, you must try it!
Enjoy!
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