Greek Salad

Greek Salad

In Greece most meals starts with this rustic salad. I love it because it is so refreshing and it has so many different tastes. The tangy feta cheese perfectly compliments the juicy fresh tomatoes, cucumber and onion marinated lightly in olive oil. The salad makes me think of a little bed and breakfast I stayed in Agenia, Greece, where my family went for a vacation.  We would eat and talk for hours on a patio overlooking the ocean on this seemingly remote and beautiful island. Occasionally we would walk into town for some baklava made by one of the local bakers but for the most part we were happy to be fed by the woman running the bed and breakfast who served wonderful Greek food. 



3 medium tomatoes on the vine

1 medium cucumber, peeled and sliced

¼ medium red onion, thinly sliced

2 tablespoons extra-virgin olive oil

½ cup crumbled feta

¼ teaspoon dried oregano

1 teaspoon capers (optional)

½ lemon

Kosher salt & pepper



Core the tomatoes on the vine then cut them in half. Quarter each half and then place the tomatoes, cucumbers, and onions in a salad bowl. Toss with the olive oil. Cover and refrigerate for 15 to 20 minutes. 

When ready to serve, sprinkle the crumbled feta, oregano and capers on top. Squeeze lemon juice over salad, season to taste with salt and pepper and serve immediately. 


Serves 4 as a side salad, 2 as an entrée salad.


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