This salad is so refreshing, especially after a long hot day, spent in the garden.
This salad is even better when you use the veggies and herbs you've grown in your garden! This is also one of my husband's favorite salads, and I often wonder if we both have a little Greek, or at least some sort of Mediterranean blood coursing through our veins. My children haven't developed a love for this dish as of yet, so my husband and I get it all to ourselves - yay! Feel free to improvise on the ingredients. For instance, for some reason I can't eat red onion, so I use white onion and add a smidgen of red food coloring to achieve the red onion look. Also, I love kalmata olives, but my husband doesn't like them, so I leave them out of the main salad, and just add them to mine.
This salad is even better when you use the veggies and herbs you've grown in your garden! This is also one of my husband's favorite salads, and I often wonder if we both have a little Greek, or at least some sort of Mediterranean blood coursing through our veins. My children haven't developed a love for this dish as of yet, so my husband and I get it all to ourselves - yay! Feel free to improvise on the ingredients. For instance, for some reason I can't eat red onion, so I use white onion and add a smidgen of red food coloring to achieve the red onion look. Also, I love kalmata olives, but my husband doesn't like them, so I leave them out of the main salad, and just add them to mine.
Recipe
1 large cucumber
washed, halved, seeded, and peeled, leaving thin stripes of the skin on, but if you are
using a thin skinned cucumber, then no peeling is required. Chop into large chunks
10 red cherry tomatoes
halved
10 yellow pear tomatoes
halved
1/2 an onion sliced thinly
[I use a white or yellow onion and add a drop or two of red food color, I also use onions
pickle in lemon juice, salt, sugar, & water]
3 Tbsp. lemon juice
3 Tbsp. red wine vinegar
1/2 c. extra virgin olive oil
2 tsp. Greek herbs [oregano, rosemary, thyme] if fresh chop a few sprigs of each herb
just until they are fine]
4 oz. feta cheese crumbled
2 Tbsp. Parmesan cheese [I know, this is Italian, but it is still in the Mediterranean]
1/2 c. kalmata olives halved
Toss all ingredients into a mixing bowl and toss, serve immediately or set into the fridge to marinate a few hours. Serve with pita bread, or other bread to soak up all the juicy goodness!
Yields 4 servings
washed, halved, seeded, and peeled, leaving thin stripes of the skin on, but if you are
using a thin skinned cucumber, then no peeling is required. Chop into large chunks
10 red cherry tomatoes
halved
10 yellow pear tomatoes
halved
1/2 an onion sliced thinly
[I use a white or yellow onion and add a drop or two of red food color, I also use onions
pickle in lemon juice, salt, sugar, & water]
3 Tbsp. lemon juice
3 Tbsp. red wine vinegar
1/2 c. extra virgin olive oil
2 tsp. Greek herbs [oregano, rosemary, thyme] if fresh chop a few sprigs of each herb
just until they are fine]
4 oz. feta cheese crumbled
2 Tbsp. Parmesan cheese [I know, this is Italian, but it is still in the Mediterranean]
1/2 c. kalmata olives halved
Toss all ingredients into a mixing bowl and toss, serve immediately or set into the fridge to marinate a few hours. Serve with pita bread, or other bread to soak up all the juicy goodness!
Yields 4 servings