This is the second to last recipe for Greek Week. I’m getting sort of sad, having to end my first theme week. I may need some help to think of more theme weeks for the future, hint hint 😉
So, this was the perfect salad for my Greek meal. The dressing tastes bright and fresh, and there are kalamata olives and feta cheese in this salad. You heard me right, kalamata olives and feta! It doesn’t get much better than that!
This is the easiest part of my Greek meal. All you have to do is chop up the veggies and mix up the vinaigrette. Oh yeah, don’t be like me and buy olives with pits in them. Apparently pitting olives takes a really long time…. buy the pitted olives, trust me, it’s worth it.
- 1 hothouse cucumber, seeded and diced
- 2-3 roma tomatoes, seeded and diced
- 1 green pepper, diced
- 1/2 red onion, diced
- 1/2 cup kalamata olives, pitted
- 1/2 pound feta cheese crumbles
For the vinaigrette:
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon Dijon mustard
- 1/4 cup red wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup extra virgin olive oil
Mix the cucumbers, tomatoes, green peppers, and onion in a large bowl. In a small bowl, whisk together all of the vinaigrette ingredients except the EVOO. (Eeevooooooo! Sorry, that’s always what it looks like when E-V-O-O is spelled out.) Slowly whisk in the olive oil in a steady stream in create an emulsion. Pour the vinaigrette over the vegetables and stir. Then gently mix in the kalamata olives and feta cheese. Refrigerate for at least 2 hours for the flavors to meld. Serve and proceed to devour!