Greek Salad

This salad is perfect for summer produce season: bites of ripe tomatoes, cucumbers, and red onions drizzled with herbs and olive oil, and topped with salty Kalamata olives. Get the tomatoes and cucumbers in-season while you can (and while they’re cheap), and try them with this recipe as a nice break from the standard bowl of leafy greens.

Need some protein to go with that? Here’s a quick and simple baked chicken recipe with matching seasonings: you could serve it with this either hot or cold. Or try it with some baked fish: salmon would be great, and any white fish would also work.

If you personally tolerate dairy, you could always add some feta cheese on top to make even better – or try almond cheese for a dairy-free alternative. But it’s also good without, if you just want to enjoy the fresh flavors of the vegetables without anything else in the way.

Greek Salad Recipe

SERVES: 4 PREP: 20 min. COOK:

Ingredients

• 4 tomatoes, roughly chopped;
• 1 cucumber, roughly chopped;
• 1 bell pepper, roughly chopped;
• 1 small red onion, thinly sliced;
• ¾ cup Kalamata olives;

Ingredients for the greek-style dressing

• ¼ cup extra-virgin olive oil;
• 2 tbsp. red wine vinegar;
• 1 tbsp. fresh lemon juice;;
• ½ tsp. dried oregano;
• Sea salt and freshly ground black pepper;

Preparation

1. In a bowl, combine all the ingredients for the dressing and stir until well combined.
2. In a salad bowl, combine the tomatoes, cucumber, bell pepper, and red onions
3. Drizzle the dressing on top of the salad and give everything a gentle toss.
4. Serve the salad topped with olives.