August 10, 2012
Greek Style Salad Recipe
For the last several weeks I have been getting Greek Cucumber-Tomato salad from the deli at the store. With tomatoes ripening, plenty of fresh herbs ready for plucking and a ripe zucchini, I decided I should make it fresh instead. I looked at several recipes online, substituted ingredients, and here is what I came up with. Just keep in mind, I rarely measure anything, so ingredients are on a "to taste" or to "visual appeal" basis.
- Tomatoes, diced
- Zucchini, diced - this was substituted for peeled cucumber and it came out nicely
- Spanish onion, sliced (some may prefer red onion - I only had Spanish and it blended in well)
- Black olives, halved
- Feta cheese, crumbled
- Fresh basil and oregano, chopped (I have both regular and lemon basil plants, so I used some of each)
- Greek vinaigrette(substitute red wine vinegar and olive oil if desired).
- Black pepper
Add all ingredients to a bowl except the last three items. Drizzle on vinaigrette a small amount at a time (1/8 cup or so) and toss. Add vinaigretteuntil desired consistancey. Add fresh herbs and pepper last, toss lightly, let sit for at least 30 minutes in the fridge for the flavors to blend.
This keeps well for several days in the fridge, so you can make a large batch and savor some each day.
I really like Greek salads! One can throw lots of "stuff" in. For some reason, I failed to plant any basil this year. Critters ate my (one) hill of squash (yellow) - plus three of the five trees that I had planted in the woods, this year. Tomatoes are starting to look as if they will put out a few fruit this fall - they had quit producing, of course, in our triple-digit-temperatures weather.
Posted by: Cop Car at Aug 11, 2012 10:01:42 AM