A Greek Cucumber Salad to Love this Summer
During the mid- to late- summer months, there are two vegetables that overwhelm home gardeners: tomatoes and cucumbers. This Greek salad will be your delight when "green thumbed" friends hand you a bagful of these veggies from their backyard harvest.
A Fresh Cucumber Salad to Complement any BBQ
When a BBQ is on the menu, this fresh and crispy salad is a great counterbalance. Although grape tomatoes are listed as the tomato of choice, any ripe tomato will work. Deep colored brandywine heirloom tomatoes are my favorite. For larger tomatoes, I recommend they be sliced into small wedges.
Summer Greek Salad
Ingredients
- 1 Dozen Grape Tomatoes
- 1 Cucumbers, stripe peeled & medallioned
- 1/2 Green Bell Pepper
- 1/4 small Red onion, thinly sliced
- 2-3 Sprigs of Oregano
- 1/2 cup Traditional Feta Cheese, crumbled
- 1 dozen Kamala Olives, pitted and halved lengthwise
- 2 tbsp Olive oil
- Salt and Pepper to taste
- 2 tbsp Red Wine Vinegar
Instructions
- Rinse off all fresh ingredients.
- Slice grape tomatoes in half lengthwise. Stripe peel cucumber lengthwise; and slice into medallions. Slice onion into thin strips. Slice Kamala olives lengthwise. Slice bell pepper into thin strips. Chop up oregano leaves. Combine in large bowl.
- To make dressing; in small bowl, whisk red wine vinegar, olive oil, salt and pepper. Toss dressing into large bowl salad mixture.
- Add half of crumbled feta to salad and toss. Top individual salad servings with remaining feta when plating.
Notes
For some, cucumbers are a little too bitter. Scoring, or stripe peeling, cucumbers softens the crunch and weakens the bitter taste of the cucumber.
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