greek salad

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 say lettuce as an ingredient in the salad in my days in Greece. So, I leave the lettuce for someone else.

greek salad

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.

Serves 4.


Comments

greek salad — 2 Comments

  1. Good blog! I definitely love how it’s easy on my eyes and the facts are well written. I am wondering how I may be notified whenever a new post has been made. I have subscribed to your rss feed which need to do the trick! Have a nice day!

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