During the summer months I don’t cook on the stove as often as I do the ret of the year. It is simply too hot when I am at home and so we try to eat foods that can be grilled, that don’t require a lot of cooking, or that can be done in the crockpot. That is why we love having salads during those months. They work well as a side dish or as a main course. This Greek salad is divine.
This is simple, throw together meal when I am in a hurry. As I said it is wonderful as a side dish or as a main dish. If you want to add a little protein feel free to toss in a little shredded chicken. It makes the salad a full meal and we enjoy this a lot during the summer. I normally buy a couple of roasterie chickens and use the meat from one of those in this dish to make it a little more filling.
Ingredients
For the Dressing
For the salad
- 1 whole cucumber sliced about 1/4 inch thick – can use seedless
- 1 whole green bell pepper chopped into 1-2 inch pieces
- 2 cups cherry tomatoes halved
- 5 ounces feta cheese, cut into 1/2 inch cubes
- 1/3 cup red onion thinly sliced
- 1/3 cup Kalamata olives pitted
- 1/3 cup fresh mint
Instructions
Make the Dressing
- In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and pepper if using.
Make the Salad
- Either in a large bowl or on a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives.
- Drizzle with the dressing and very gently toss.
- Sprinkle with a few generous pinches of oregano and top with the mint leaves. Season to taste and serve.
I live in a small Georgia town that you most likely have never heard of and I LOVE it! My house is more than full as I am a single mother of four & caregiver to my aging mother and uncle. Lover of all things Outlander. Goes to the beat of her own drum woman.
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Looks delicious. I like Greek salad!