Greek Salad - Food | GI 365GI 365

Greek Salad

Greek Salad |  GI 365

This Greek Salad is my little celebration with the fruits of summer! For tomato lovers, nothing beats this time of year with sun-warmed tomatoes right off the vine. With produce that good, it deserves a place of honor at the table during this short season. Every year, I find myself making entire meals from our tomato harvest – where fresh salads become the main event.

Greek Salad |  GI 365

The freshest ingredients always make simple salads shine.

Greek Salad |  GI 365

I used small tomatoes, so I cut them into wedges. If you use cherry tomatoes, cut them in half. For salads, I like to keep the vegetables to bite sized pieces for ease of eating.

Greek Salad |  GI 365

Cut the cucumber into quarters and then thinly slice them crosswise to make small triangles.

Greek Salad |  GI 365

I like to buy feta cheese in the brine when I can get it because it taste better than the pre-crumbled variety. Raw sheep’s milk feta is my favorite, with goat’s milk feta coming in as my second favorite!

Greek Salad |  GI 365

For the oregano, remove the leaves from the woody stem and coarsely chop.

Greek Salad |  GI 365

Both red onions and olives are traditional in a Greek Salad, but we like  it with just the red onions. I often leave the red onions out, or serve them on the side if we’re having company.

Greek Salad |  GI 365 Greek Salad |  GI 365

This salad is also really delicious with basil or cilantro instead of the oregano, it’s no longer a Greek Salad but who’s keeping track anyway.

Greek Salad
 
Prep time
Total time
 
Author:
Serves: 2
Ingredients
  • 4 ounces cucumber, quartered lengthwise and thinly sliced
  • 10 ounces tomatoes, cored and cut into wedges
  • ⅛ - ¼ red onion, thinly sliced
  • 2 ounces feta cheese, crumbled
  • 1 Tablespoon olive oil
  • 1 Tablespoon chopped fresh oregano
  • 2 lemon wedges
  • Sea salt and freshly ground black pepper
Instructions
  1. Arrange the cucumber, tomato, red onion, and feta cheese onto two salad plates.
  2. Drizzle each plate with the olive oil and sprinkle with the chopped oregano.
  3. Serve the salad with the lemon wedges, sea salt, and black pepper for seasoning.


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