A fresh, tomato-free Greek salad heavy on colour, taste, and texture. All your favourites are still present – peppers, onions, feta, olives, cucumbers – and radishes are added for colour and a subtle peppery kick to create this semi-traditional Greek dish.
I’m going to let you all in on a secret right now. Are you ready?
I hate tomatoes. Yup. It’s not the flavour. I will happily eat ketchup, I love puréed tomato sauce, and I’ll force them down if they’re hidden very well in a dish. But by themselves? Nope. Nada. Never. Yuck.
It’s the texture. I can’t handle the mushiness combined with the slimy seeds that stare at me like dozens of tiny eyes. And that goop that holds the eyes in place? Are you kidding me? How can you handle that sliding down your throat? I can’t do it.
Maybe I’m being childish, but that’s my story and I’m sticking to it. It’s really sad, because I love Greek food and I ADORE Greek salad. I love the freshness, the dressing, the colours, the salty feta. But it takes me so long to eat and so much effort, because I spend what feels like hours picking through it to make sure there aren’t any stray eyes on my cucumbers or peppers. I’ve said for years that if restaurants served Greek salad without the tomatoes, I would probably order it with every meal. Sadly, tomatoes are a main component of this salad, so I’m forever picking through it.
Recently, I made a side Greek salad for supper one night and left out the tomatoes. I hated the way it looked. Green cucumbers, green peppers, white feta, black olives, and purple onion. I knew then why tomatoes were always included. The aesthetic of the salad requires the tomato red. But what could I add to give it that pop of colour and still have it taste like a traditional Greek salad?
Guys, radishes. I’m not even joking. They are the best addition to Greek salad. They add a subtle peppery touch that I never knew had been missing! In addition to the radishes, I also threw in some chickpeas for extra protein and some mint for freshness. While not entirely traditional, this Greek salad is popping with flavour, colour, and is super healthy. I’m never adding tomatoes to my salads again! All my fellow tomato-haters rejoice! We can eat Greek salad once more.
- 1 large green pepper, diced
- 1 large English cucumber, diced
- ½ red (Spanish) onion, sliced thinly
- 100g radishes, sliced thinly into coins
- 155g black olives, pitted
- 1 (425g) can chickpeas, drained and rinsed
- 95g feta cheese, crumbled
- small handful fresh mint, finely chopped
- ¼ cup (50ml) extra virgin olive oil
- ½ tbsp + 1 tsp red wine vinegar
- juice of 1 lemon
- ½ tsp dried oregano
- ¼ tsp dried thyme
- ¼ tsp dried basil
- 1 tbsp fresh mint, finely chopped
- salt and pepper to taste
- 5g feta cheese, crumbled
- In a large bowl, combine all of the salad ingredients and toss together. Set aside.
- In a small bowl, whisk together all of the dressing ingredients until emulsified. When ready to serve, pour the dressing over the salad and toss to coat. Serve as a main or as a side to a main dish.
- This salad will keep for up to 4 days, refrigerated in an airtight container.
Do you have a vegetable or food you just can’t hack for what seems to others a silly reason?