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.
The freshest ingredients always make simple salads shine.
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.
Cut the cucumber into quarters and then thinly slice them crosswise to make small triangles.
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!
For the oregano, remove the leaves from the woody stem and coarsely chop.
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.
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.
- 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
- Arrange the cucumber, tomato, red onion, and feta cheese onto two salad plates.
- Drizzle each plate with the olive oil and sprinkle with the chopped oregano.
- Serve the salad with the lemon wedges, sea salt, and black pepper for seasoning.
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