I like a Greek Salad because it’s got great crunch and body, but also feels hearty, probably because of the feta. It’s easy to throw together, and keeps well as it’s another one of those salads with no lettuce to get soggy in the dressing. You can use whatever kinds of cucumbers and tomatoes you have on hand.
Guessipe
- 6 Persian cucumbers, chopped
- 6 Roma tomatoes, chopped
- 1/2 red onion, thinly sliced
- 8 oz feta cheese, cubed
- 6 oz kalamata olives, pitted and halved
DRESSING
- 1/4 cup olive oil
- 2 TBSP lemon juice
- 2 TBSP red wine vinegar
- 2 cloves garlic, minced
- 1 tsp sugar
- 1 tsp oregano
- Salt and pepper
Combine all Dressing ingredients and mix together well. Salt and pepper to taste.
Put all other ingredients into a bowl, pour the Dressing over the top, and stir. You can eat it right away, but I think it’s better if you let it sit for a couple hours. This lets all the flavors combine.
