Summer and the gardens yield a bounty of fresh vegetables, and summer and are often too hot to cook. Combining the two makes this prime time for fresh salads.
A good salad is a perfect side to just about any dish, and with the addition of some protein sources can become a perfect lunch or light dinner.
As just a side note, I try to avoid prepared dressings with all the chemicals, salts, and sugars. Plus, a simple dressing of oil and vinegar does not mash the rich flavors of the vegetables.
Greek salad or horiatiki salad is a popular salad in Greek cuisine generally made with pieces of tomatoes, cucumbers, onion, feta cheese (usually served as a slice on top of the other ingredients), and olives (typically Kalamata olives) and dressed with salt, pepper, Greek oregano, and olive oil. Common additions include green bell pepper slices or caper berries (especially on the Dodecanese islands). Greek salad is often imagined as a farmer’s breakfast or lunch, as its ingredients resemble those that a Greek farmer might have on hand.
- Food Processor, stick blender, or whisk and strong arms
- 1 lb Cherry Tomatoes Stemmed, Washed, Halved
- 1/2 Ea Red Onion Medium Sized, Peeled, coarse chopped
- 1/4 cup Feta Cheese Crumbled
- 1 ea Green Bell Pepper Washed, Cored, chopped to 1/2" strips
- 1/2 cup Kalamata Olives Pitted
- 1 ea Cucumber Peeled, Seeded, sliced to 1/4"
- 1/4 cup Fresh Basil Washed, Chopped
- 1/2 tsp Oregano
Greek Salad Dressing
- 1/3 cup Balsamic Vinegar
- 1 ea Lemon Juiced
- 1 tsp Mustard Dijon works well
- 2 cloves Garlic Peeled, finely minced
- 1/2 tsp Oregano
- 1/4 tsp salt To taste
- 1/4 tsp Black Pepper fine grind
- 1/2 cup Olive Oil Good Stuff
- Add all but oil to a food processor
- With processor running drizzle in oil to emulsified
- Add all to a large bowl
- Toss to mix
- Drizzle over with 1/4 cup of dressing
- Toss to coat, adding additional dressing as desired
- Sprinkle with additional oregano and basil as desired.
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