Sunday, August 28, 2011
This recipe is such a favorite that I'm shocked I've never posted it before. This was our Sunday afternoon lunch today. I don't remember how I discovered Greek salad, but it is one of the best things in the late summer tomato season (right up there with tomato sandwiches, tomato tarts, and bruschetta. It's dreadfully easy to make, can be modified at least three different ways, and almost everyone likes it. It's also pretty healthy. What more could you want?
I've listed the standard recipe here. Obviously, avocados are a great addition. A few sweet or red onion slices dress it up a little bit as well. I've eaten in in Greek restaurants with torn lettuce pieces. I prefer it on the simpler side, but one of the many beautiful things about this salad is that you can modify it any way you want.
4-5 roma tomatoes, diced in chunks
2-3 cucumbers, peeled and diced into chunks
2-3 tablespoons feta cheese, crumbled
2-3 tablespoons of your favorite vinagrette salad dressing (today we used Bernstein's Cheese Fantastico; when we use that dressing I like to add a splash of balsamic vinegar. Newman's Own balsamic vinagrette is also delightful)
Salt and pepper to taste
Combine all ingredients and serve. You'll want to serve it in a bowl, as it gets quite juicy after a few minutes. That juice is especially delicious sopped up on a piece of crusty bread.