Back when we were cruising the Sea of Cortez, I had a love/hate relationship with provisioning day. Dave and I would anchor out for weeks at the various uninhabited islands and coves along the Baja shore, where we’d often explore ashore for an hour or two before cooling down by snorkeling in gin-clear water.
And the snorkeling was spectacular – Jacques Cousteau called the Sea of Cortez “the world’s aquarium” due to the huge number and variety of fish. I hated to miss a single day in the water to do something as mundane as grocery shopping. And so, by the time we finally went, the cupboards would be pretty bare and fresh produce a distant memory.
The minute I walked into the produce market, I’d suddenly remember why I loved provisioning day: all the fresh fruits and veggies. Almost always, my eyes were bigger than my refrigerator and we’d have a salad feast for dinner to eat what wouldn’t fit in.
This Greek Salad was one of our favorites – after a hot day walking around town, it had just the right crunch and was easy to make. And even if I didn’t manage to get all the ingredients, the dressing was great with whatever I did have!
NOTE: I’ve developed a keto/LCHF version of this salad since becoming diabetic. It’s also delicious! Click here.
Greek Salad
Ingredients
Dressing:
- ½ cup extra virgin olive oil or canola oil
- ¼ cup red wine vinegar
- ½ cup balsamic vinegar
- 3 tablespoons lemon juice or lime juice
- 3 tablespoons dried oregano or Italian seasoning
- 1 tablespoon minced garlic
- 1 teaspoon dried basil or additional Italian seasoning
- ½ teaspoon salt
- 2 teaspoons sugar
- ½ teaspoon ground pepper
Salad:
- 1 large head romaine or other greens
- 3 Roma tomatoes
- 1 cucumber, peeled, quartered, seeded, and sliced
- 1 red onion, cut into slivers
- 1 green pepper, seeded and cut into thin strips
- 1 cup pitted black olives (kalamata are best but any will work)
- ½ pound feta cheese, crumbled
Instructions
- Make the dressing by mixing all dressing ingredients until smooth. If possible, make a few hours ahead of time and chill so that flavors can mix.
- Tear greens into bite sized pieces. Cut tomatoes into quarters, then each quarter in half. Peel cucumber, cut into quarters and remove seeds, then slice. Cut red onions into slivers. Seed green pepper and cut into thin strips. Place all in a bowl large enough to hold and add olives.
- Just before serving, pour dressing over the top and toss. Sprinkle feta over the top.
Notes
Carolyn Shearlock has lived aboard full-time for 17 years, splitting her time between a Tayana 37 monohull and a Gemini 105 catamaran. She’s cruised over 14,000 miles, from Pacific Mexico and Central America to Florida and the Bahamas, gaining firsthand experience with the joys and challenges of life on the water.
Through The Boat Galley, Carolyn has helped thousands of people explore, prepare for, and enjoy life afloat. She shares her expertise as an instructor at Cruisers University, in leading boating publications, and through her bestselling book, The Boat Galley Cookbook. She is passionate about helping others embark on their liveaboard journey—making life on the water simpler, safer, and more enjoyable.
Simplify meal prep on board with proven strategies for provisioning, maximizing fridge space, and cooking delicious meals aboard your boat.
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