Greek Salad

Cool, refreshing, crunchy and savory.  Those words all describe the classic Greek Salad.  The use of local summer produce makes this even better.  This salad goes great with burgers, pork chops or even by itself.  Be sure to use good quality oil, vinegar and feta cheese.

1 package cherry tomatoes, halved (about 2 cups)
2 diced seeded & peeled English cucumbers
1 diced red bell pepper
1 diced yellow bell pepper
1 cup pitted kalamata olives or other brine-cured black olives, halved
1/2 thinly sliced medium red onion
1 teaspoon dried oregano
6 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
8oz feta cheese cubed
Freshly ground pepper to taste (you should not need salt because of the feta and olives)

Combine all vegetables and set aside.

Whisk Oil, Vinegar & lemon juice into a light emulsion.  Pout vinaigrette over vegetables and mix to combine.

Add feta and mix lightly.  Serve immediately or refrigerate until ready to serve.

Vinaigrette may partially solidify if refrigerated overnight.  If this occurs, leave bowl on the counter for 10-15 minutes prior to mixing and serving.

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