Greek Salad

I made a Greek Salad the other day just to use cucumbers because #1-the organic cucumbers were on sale at Metropolitan Market, my favorite neighborhood grocery store

and #2 - they are the sweetest cucumbers I've ever tasted. I've been eating them like bananas, seriously. I put them in the chicken salad from my previous post. I'm still buying them and still eating them. I made my cucumber salad this week, too. We are still buying the peaches I wrote about when I made my peach cobbler last month but I know peach season is almost over. We just love these peaches.

The tomatoes in this salad were also exceptional since I bought local heirloom organic that were as sweet as sugar.

And, of course, kalamata olives from the olive bar. I'm so glad I love to cook with this gorgeous grocery store just blocks away.

This is a super easy recipe, perfect for this time of year with everything in season. I like to add avocado in it, just because I like avocados. It's a perfect salad for following the Mediterranean Diet, one of the healthiest diets you can follow. 

Serves 4

Salad

2 cups grape tomatoes, halved
1 cucumber, diced  (you may remove the seeds if you want a less watery salad)
3/4 cup pitted kalamata olives, sliced
1/2 small red onion, thinly sliced, rinsed and drained
1 medium avocado, diced
1/2 -1 cup feta cheese, depending on how much you like

Dressing

6 Tbsp. olive oil

1-1/2 Tbsp. fresh lemon juice

1 Tbsp. red wine vinegar

1 large clove garlic, minced

2 Tbsp. parsley, finely minced

1 tsp. dried oregano

1 tsp. honey

1.  Add all of the ingredients in a small mixing bowl and whisk well to blend.  Store in the refrigerator until ready to use. 

2. Combine tomatoes, cucumbers, olives, red onion, avocado and feta cheese in a large bowl.

2.  Toss with dressing.

No salt and pepper needed since the feta cheese provides saltiness and all the fresh ingredients are exquisite. A perfect salad for end-of-the-summer gatherings. Everyone will love it.