The heat of summer calls for something refreshing, like this rustic Greek Salad. It's likely different than the ones you've had before--there's no lettuce or red onion, but the rest of the usual suspects are there. Vegetables that are chunky and crisp, with tangy cheese, fresh herbs, and a vinegary dressing. Eat it for dinner with your favorite grilled meats and seafood, or by itself with some crusty bread and large pieces of feta for a light lunch. Summer calls for easy, cool, and delicious--here it is :)
WHAT YOU WILL NEED
1 pound cherry or grape tomatoes, halved
1 large green bell pepper, cut into large pieces
1 cucumber, seeds removed. Cut into large pieces
1 6-ounce can medium size pitted black olives, drained and olives left whole (not kalamata)
feta cheese
fresh dill
olive oil
red wine vinegar
dijon mustard
kosher salt/cracked black pepper
Make dressing:
I only know how to make it, not how to measure it, so just add these ingredients until they taste right to you. It's salad dressing, you really can't mess it up. Here's what I do:
into a small jar, count 1-2-3-4-5-6 red wine vinegar. Add a pinch of salt and pepper. Add 1/2 teaspoon of dijon mustard and 1-2-3 olive oil. Cover and shake until it emulsifies and becomes thick. I like my dressing to be bracing and vinegary, but do what you want--you're in control and I know it will work for you--
Place vegetables and olives in large bowl. Add some fresh dill and crumble in large chunks of feta. Pour as much dressing on as you want (maybe save a little for later when you serve it). Sprinkle a little salt and pepper, stir and taste. Cover and place in refrigerator up to 4 hours so that the dressing soaks into the vegetables and the salad chills slightly.
When ready to eat, stir and taste for seasoning or more dressing--serve.
