Memorial Day Recipes

Greek-Style Salad

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Greek-Style Salad

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This is one of my favorite salads to make using fresh tomatoes, lemon cucumbers and bell peppers from my dad's vegetable garden. The fresh picked taste of the vegetables is delicious in this salad.

Ingredients

  • 6 slicing tomatoes, cored and cut into wedges
  • 4 garlic cloves, minced
  • Kosher salt
  • Freshly ground black pepper
  • 1 small red onion, peeled and cut in half lengthwise
  • 3 lemon cucumbers, peeled, halved, and seeded
  • 2 Oven-Roasted peppers (recipe follows), cut into lengthwise strips
  • 1/2 C. minced fresh Italian parsley
  • 8 oz. feta cheese, crumbled
  • 1 Tbs. capers, rinsed
  • 1/3 C. fruity extra-virgin olive oil
  • 2 Tbs. red wine vinegar
  • Juice of 1 lemon
  • 1/2 C. Kalamata olives
  • 2 Tbs. fresh Greek oregano leaves
  • 1/2 tsp. course sea salt, such as sel gris (kosher can be
  • substituted)

Directions

Arrange the tomatoes in a wide, shallow bowl, scatter the garlic on top, season with salt and pepper, and set aside for 30 minutes. Cut both onion halves into very thin, crosswise slices and scatter them over the tomatoes. Cut the cucumbers crosswise into thin half moons, add them, along with the roasted pepper strips, to the tomatoes and onions, and toss very gently. Top the vegetables with the parsley, feta, and capers, drizzle the olive oil on top, and sprinkle the vinegar and lemon juice over everything. Add the olives, sprinkle the oregano and sea salt on top, and serve immediately.

Serves 6 to 8.

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