Jeremy and I had the most memorable honeymoon (for good reasons) on a 12 Day Norwegian Cruise Lines Grand Mediterranean Cruise on board the NCL Spirit. Jeremy and I both love to eat, and we didn’t have a bad meal on our ship or in port. Jeremy ate so much on our trip that he turned down cupcakes today, and he never turns down sweets. While we were in port in Athens, we had our first of many Greek style salads. Every restaurant that we ate at had their own variation of a Greek style salad, and we arrived home I decided to make my own. The key to this salad is a good quality extra virgin olive oil, bad olive oil will completely ruin it. I hope you’ll check out my take on a traditional Greek style salad with this Tomato Cucumber Salad Recipe. This delicious and quick salad is my first recipe from my new series #WhatIAteOnVacation.
While in port, Jeremy and I took the CitySightseeing Bus from the port of Piraeus to downtown Athens. We really enjoyed using the bus and I recommend it as a way to see as many sites as possible, in a short amount of time.
We headed down to the Acropolis first and after we toured the Acropolis, we hopped back on the bus and took the loop around the city. It was the most efficient way for us to see as much as possible. We had a short port day and had to be back aboard the ship by 4:30.
We hopped off at the Melina Merkouri Plaka to walk up to the Arch of Hadrian, and then we found a stretch of restaurants nestled across the street. Many of the restaurant managers were out trying to offer tourist deals to sit down. Most of the menus were the same, so it really doesn’t matter which restaurant you eat at. We ordered a salad and some deep fried feta.
I wasn’t a fan of the fried feta, but everything else was good. I could have filled up on the Tzatziki with bread.
When we made it back home from our trip, Jeremy kept talking about all of the Greek style salads we ate. I made my version at least twice in the week that we’ve been home.
I deconstructed our salad, so you could see all of the ingredients. You can also alter everything according to your taste. I’m going to remind you again, use a good quality extra virgin olive oil.
- Fresh Tomatoes
- English Cucumbers
- Kalamata Olives
- Red Onion
- Miniature Sweet Peppers
- Feta Cheese
- Extra Virgin Olive Oil
- Sea Salt
- Red Wine Vinegar
- Minced Garlic
- Black Pepper
- Lemon/Lime juice
- Roughly chop all of the vegetables with the exception of the olives
- Combine Red Onion and 1 tablespoon of lemon or lime juice, and allow them to soak
- In a separate bowl combine ½ cup extra virgin olive oil, 1 tablespoon oregano, ⅛ cup red wine vinegar, 1 teaspoon finely mined garlic, and ½ teaspoon ground black pepper
- Before topping the salad with the dressing mixture, ensure that it is well combined.
- Add all vegetables including the red onions to a serving platter or bowl.
- Top the salad with desired amount of dressing
- Season with sea salt to taste
I plan on making this Tomato Cucumber Salad again tonight because everyone in our household loves it, and it helps to make sure everyone eats their recommended daily allowances of vegetables.
I hope you enjoyed a few of my vacation photos and my first installment of #WhatIAteOnVacation. My next #WhatIAteOnVacation recipe will be a Brioche French Toast with a homemade fruit compote. If you’re interested in our trip to Athens, take a moment to watch my YouTube video below and keep an eye out for more travel posts.