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Greek Salad

Here is a great summer salad from Wine Guy Mark Finch that's worth a trip to the Farmer's Market!

While this refreshing salad can be made at any time of year, it’s best in late summer when fresh herbs, cucumbers and tomatoes are plentiful. It makes an excellent accompaniment to grilled lamb chops. —MF

Serves 4-6

Ingredients:

6 tablespoons olive oil
2 tablespoons fresh lemon juice
2 cloves garlic, crushed and chopped fine
1 teaspoon red wine vinegar
2 teaspoon chopped fresh oregano (or 1 teaspoon dried)
2 teaspoon chopped fresh dill (or 1 teaspoon dried)
freshly ground black pepper, to taste
3 large tomatoes, chopped
2 medium cucumbers, peeled, seeded, coarsely chopped
1 medium red onion, chopped fine
1 bell pepper (any color), seeded, coarsely chopped
3/4 cup pitted Kalamata olives, quartered
8 ounces feta cheese, crumbled

Preparation:

Chop the red onion and put it in a small bowl; stir the vinegar into the onions. Mix the lemon juice and olive oil together and add the minced garlic.

Chop the tomatoes, cucumbers, bell pepper and olives, and combine them along with the oregano, dill and chopped onion in a large bowl. Give it several grinds of black pepper and toss to combine. Add dressing and crumbled feta and toss again; add more pepper if you want.