In our final ode to the tomato, let’s make some quick and tasty Greek Salad! It’s a beautiful time of year when you can return from the yard with this still life:
Season well with salt and freshly ground pepper and then whisk the oil and vinegar together and toss over everything:
2-3 cups cherry sized tomatoes
1 large cucumber, roughly chopped
2-3 large bell peppers, any color, roughly chopped
1/2 cup crumbled Feta cheese
1/4 cup Kalamata olives, chopped
2 tsp Kosher Real Salt* and freshly ground pepper to taste (if using a finer table salt, use half as much)
1/3 cup olive oil
1/4 cup red wine vinegar
Chop all veggies and combine in a bowl. Top with chopped olives, feta, salt and pepper. In a liquid measure, add 1/4 cup red wine vinegar and then add the olive oil until you reach the 1/2 cup mark (this is around 1/3 cup). Whisk oil and vinegar to combine and drizzle over salad. Toss gently to combine. Also delicious served inside a pita bread with a little hummus spread inside.
*Not all salt is created equal! Some salts are more processed than others and that will affect the taste of your dish. Also, Real Salt is naturally mined and contains minerals. Read more about it *here*.
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