SUMMER GREEK SALAD
Growing up I wasn’t one to typically enjoy a salad. My idea of them consisted of romaine lettuce and pre bought Italian dressing ( Having lived with my best friend who is Italian, I can honestly say I am now truly offended and so was she :) )
Now, I appreciate that a salad can flourish with flavorful nutrients that helps us feel satiated (full) while offering a variety of ingredients that make both our mouth and brain thrilled. I truly love to keep it simple but appreciate a flavorful dish.
Although we enjoy a great dark leafy green salad, SUMMER is the time for all the feels as a variety of vegetables are in peak season.
Crunchy crisp cucumbers, plump juicy tomatoes, snappy bell peppers. etc. make it easy to want to nourish our bodies with vegetables that also helps us stay hydrated in the heat.
Queue the simple greek salad and you have found a way to our hearts. My favorite thing about this salad is that it is chilled, light, fresh and has the variety that makes it lovely for a quick summer dish.
With seven simple ingredients and a homemade greek dressing you have a delicious side dish or partner with some protein and you’ve got a household staple. I often feel challenged for a proper lunch go to and this one has been hitting the spot.
Ingredients
For the salad
1 English cucumber, cut lengthwise, seeded, and sliced ¼-inch thick
1 green bell pepper, chopped into 1-inch pieces
2 cups halved cherry tomatoes
5 ounces feta cheese, cut into ½ inch cubes*
⅓ cup thinly sliced red onion
⅓ cup pitted Kalamata olives
⅓ cup fresh mint leaves
For the dressing
¼ cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 garlic clove, minced
½ teaspoon dried oregano, more for sprinkling
¼ teaspoon Dijon mustard
¼ teaspoon sea salt
Freshly ground black pepper
Instructions
Make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.
On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives. Drizzle with the dressing and very gently toss. Sprinkle with a few generous pinches of oregano and top with the mint leaves. Season to taste and serve.
Greek Salad Serving Suggestions
Because this salad doesn’t have any tender greens, it’s a good one to make ahead for gatherings. If I’m prepping it ahead, I like to save a few fresh mint leaves to add right before serving. It’s also an excellent dinner side. To make it a full meal, enjoy it with a summer pizza, fresh white fish, flank steak, roasted chickpeas, quinoa or grilled portobello mushroom. To make it vegan, hold the cheese and add 3/4 cup cooked chickpeas and 1 tablespoon capers in its place.