How to Make a Greek Salad

Israeli-Greek Speed Salad with Bella Prep time: 5 mins Ingredients: Lettuce Mushrooms Cheese Tomatoes Onions Cucumber Avocado Extra virgin oil Mayonnaise Black olives Female 1: We got no time. What we’re going to do is we’re going to make salad that’s quick and easy. It’s got Israelian influences and Greek influences as well and while as we go along, we’re going to talk about how those influences come in. Are you ready? You said go, okay. On we go. This is a speed salad. We’re only doing this maybe like—something like that. We’re going to lay some mushrooms and there’s just a bowl of mushrooms in it goes. What we’re also going to do, we’re going to put some cheese in it. For those mass out there, we’re going to put that cheese and we’re going chunky here. We’re going on big fat chunks. That’s our Greek influence right here. We want chunks. We’re going to take out that little core. Who wants a core? Who? You tell me. I tell you no one wants a core. Okay, in it goes bang, bang, bang. We need more red. We’re going to use an onion this ripe. We’re going to make it real thin. Oh real, mighty thin. We want it so thin that even polished bags can slip through it. Fantastic1 we’re going to sip right there an onion. You don’t want it big, bitter onions. You just want a separated onion. Speed salad with separated onion. Well now we got chunks. We’re going to do the cucumber. Fine little cucumber and we’re going to them thick. That’s it. That’s the cucumber. Well go on do that. It’s far too big. What we’re going to do is cut everything in half – everything in half. In goes the chunks. Fantastic! What we’re going to do is remove the pit. Who wants the pit? We’re going to shred. We’ve got an avocado here and we’re going to go chunky on the avocado here. You see these chunks. It’s too big. Half- half again. We go mayonnaise. Now this is good stuff. I’m going to show you what we’re going to do. We’re going to get Italian and then will have some extra virgin olive oil. Extra virgin oil – you don’t want being around the block for a while. It has got to be virgin. In it goes. Wow! Now, what were’ going to do is pop on, squeeze all mayonnaise. Now, this is good southern favorite. Bang, bang! Now what we’re going to do is we’re going to mix it all up. Remember, speed is the essence. What we’re going to do now is cause a little bad a bit of color. We’re going to get Greek. Yes boys, we’re going to get Greek. We got olives. Yes, we do. We’re going to chuck a bit of olives in. Bang, bang, bang. Just a peck of salt. That’s it. That’s it. We don’t want to make the person like they're swimming in the Atlantic Ocean do we? No. Just a wee bit of a taste. Bang! Done. It’s ready. And that was a speed salad from the shelf with a little bit of New York influence with a bit of Australians thrown in Greek and Israeli. This is one multi-cultural salad. Now, we’re going to try this. Damn, that is good, very good.