It’s almost summer! My favorite things about summer are birthdays (mine, my daughters and two of my sisters!), baseball games (Go Clippers!) and cookouts where you can eat this salad. There is just something about crisp, fresh veggies tossed in a bit of oil and herbs that is so comforting. I’m not sure what it is because I didn’t grow up with this type of dish but I just love it oh, so much.
Are you an olive person? I haaatteeed olives until I started working for Whole Foods Market. I think it was my lovely cheesemonger, Christina, who turned me on to them. I realized that shi*ty canned olives are NOT the only variety of this briny little bite. Most of the grocery stores that we shop at have a pretty dreamy olive or antipasti bar which are great for multiple reasons. You can get a few of each variety for just a few bucks which is perfect for cheese plates, appetizers or simple Greek Salads. It also satisfies my need for olives because The Beard is NOT a fan, so I can just grab a couple at a time. Contrary to olives, I love red onions. Ahem, I love raw red onions. My brother in law hates them and it blows my mind. I don’t think I even thought about cooking onions until I started dating The Beard. I would just use them raw, like a weirdo. That being said, I call for way more red onion than tomato in this salad. This is totally by preference. I’m not a big tomato fan, unless they are right off the vine in the garden with a little bit of salt. Feel free to adjust your measurements depending on your favorite veggies! You already know our love for Penzey’s, but I swear this is the best oregano I’ve ever used. It’s so fragrant and flavorful and really helps to pull this whole dish together. After you finish seasoning with salt and pepper, do some taste testing and you may want to add a little more oregano, depending on your love for this herb.
There you have it! A super easy, but super satisfying simple Greek Salad. I whipped this up for a cookout at my Dad’s house with 6 adults and we still have some leftovers! Clearly, we prefer chicken wings over vegetables in my family. But, if you were serving this as an entree with some grilled salmon or chicken, you could definitely get away with feeding at least 4 adults. Just make sure you don’t add the feta until you are ready to serve, otherwise it gets mushy and weird. No one wants weird feta.
- 1 tomato, diced
- 1 cucumber, diced
- 1 green bell pepper, diced
- 1/2 cup olives, diced
- 1/2 a red onion, diced
- 1 Tablespoon chopped fresh Italian parsley
- 3 Tablespoons extra-virgin olive oil
- 1 Tablespoon vinegar (apple cider or red wine) or fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 cup crumbled feta cheese, or to taste
- Dice all veggies and herbs.
- Combine all ingredients, except feta cheese.
- Chill until ready to serve, then add feta. Add salt and pepper, if needed.
- Serve with grilled chicken, salmon or on its own.