There is just something about a summer salad made with fresh ingredients. I’ve already professed my gratitude to my generous friends with their booming gardens. Without them, this salad would not be here. Well, that and also my Greek(ish) cousins (I guess you would say they are half Greek, my Aunt married a Greek man)…anyway, over the years they have broadened my horizons to some Greek foods. Although as a young girl the sight of them eating olives and feta cheese was nothing short of appalling to me, I have taken note with my age and now enjoy food with some Greek flair. Thanks ladies!
This salad is fresh, healthy and FULL of flavor. A summer must! Oh, it’s so good that I might add my husband topped his sandwich with it the other day. (Now that means it is good as he is not a huge tomato fan.) Be sure to whip this up and enjoy before the fresh garden goods fade away. 🙂
- 1 lb ripe tomatoes diced
- 1 green pepper, chopped
- 1 red pepper, chopped
- 1 medium cucumber, diced
- ½ cup pitted Kalamata olives
- 2 oz crumbled feta cheese
- 1 cup plain croutons
- Dressing:
- 2 Tbs red wine vinegar
- 2 Tbs extra virgin olive oil
- ¼ tsp dried oregano
- ⅛ tsp sea salt
- ⅛ tsp black pepper
- In a large bowl mix tomatoes, red pepper, green pepper, cucumbers and olives.
- In separate bowl whisk dressing ingredients (red wine vinegar, olive oil, oregano, salt and pepper) together.
- Drizzle over salad and mix gently. Let stand at room temperature for 20 minutes to allow flavors to blend or store in refrigerator for a few hours until ready to serve.
- Right before serving sprinkle with feta cheese and croutons.
- Serve and enjoy!
Yum! ?