It’s summertime and whether you have a garden or frequent your local farmer’s market, you’ll notice that the cucumbers are everywhere! I’m picking 5 or 6 a week from our three plants. While slicing up a cuke with a touch of salt is how we usually eat ours, I also like to throw together a quick Greek salad for something a bit more filling. Having been born in Athens, Greece, courtesy of the US Army, my parents absolutely loved the food and brought their love of all things Greek back with them to the states. Growing up, when we had a salad with dinner, there was no lettuce involved. Our “salad” included a sliced cucumber, tomato, and red onion all arranged on a plate with a chunk of feta in the middle. With a bit of oregano sprinkled on top and some red wine vinegar, dinner was ready to go!
Let me say that I highly recommend the chunk of feta that comes in a brine, not the pre-crumbled kind in those round plastic containers. The feta “dust” that comes out of those things is really an insult to salads everywhere. I want chunks of feta because more feta is betta! I’ll get off my cheese box now…
I still love the simplicity of the Greek salad I grew up eating, but this year our garden is overflowing with jellybean tomatoes. Unless you’re a part of the Littles family (or a Lilliputian for all my classics readers out there), there’s no slicing those tiny tomatoes to arrange on a plate. So, I decided to combine the flavors of the Greek salad in an easy to serve mix. It pairs beautifully with any grilled meat or just a pita for a simple and light lunch.
In fact, if you want a full Greek meal, check out this great Chicken Souvlaki recipe from Lemon and Olives. You’ll be yelling OPA! and impressing your family and friends with your cultural cuisine. Let’s get down to the recipe.
What You’ll Need:
2 Cucumbers (or more for a crowd)
1-2 cups Grape Tomatoes
4 oz. block feta cheese
1/2 red onion
Red wine vinegar
Here’s how to put it together:
- Peel and slice cucumbers and place in a bowl with 1/2 chopped red onion.
2. Halve grape (or jellybean) tomatoes and place in bowl with cucumbers and onion. Add chopped fresh oregano and mix well.
3. Break off a hunk (that’s a technical measurement) and crumble it over your chopped veggies and herbs.
4. Finally, dress your salad with a simple mix of equal parts red wine vinegar and olive oil.
5. Mix well and enjoy! Honestly, the leftovers are equally delicious because all of those fresh veggies marinate in the vinegar and olive oil for incredible flavor. Boom! I feel like spraying something with Windex.
I hope you enjoy this refreshing summer salad! I’d love to know what you enjoy using your fresh cucumbers and tomatoes with in the summer. Happy Gardening!