Summer weather is finally here, and I am enjoying the efforts of our local farmers and growers. I love eating seasonally.
Many years ago I had the opportunity to ‘eat my way’ around Greece in 10 days. Fresh fruits and vegetables are a staple item in Greek cuisine in the summer, and I took full advantage. I think I must have dined on this salad everyday — I just couldn’t pass it up. And now it is a summer favorite, on the patio, with a hunk for artisan bread and a glass of iced tea or crisp cool white wine.
I have seen recipes for Greek salad many places, and they all contain lettuce — this surprised me, as I never saw lettuce as an ingredient in the salad in my days in Greece. So, I leave the lettuce for someone else.
- 2 tomatoes, cut into chunks
- 1 cucumber, peeled, seeded and cut into chunks
- 1 medium red onion, sliced and ringed
- 1 green pepper, chopped very coarsely
- 16 black olives
- 16 green olives
- 2 tablespoons wine vinegar
- 1 teaspoon oregano
- freshly cracked black pepper
- 6 to 8 ounces Feta cheese, crumbled
- 6 tablespoons best quality extra-virgin olive oil
- 4 to 8 pepperoncinis
Combine vegetables and olives large salad bowl; toss with vinegar. If desired, divide onto individual serving plates. Sprinkle with oregano and pepper. Top with Feta, then drizzle with olive oil. Serve with pepperoncinis on the side.