This recipe is very versatile and takes advantage of all the delicious, fresh produce in season. It can be served as a side with almost any summer meal such as chicken, fish, hamburgers, etc! Feel free to adapt and modify as needed.
Ingredients for the salad:
- 2 bell peppers, chopped (I usually use orange and yellow peppers to add a variety of colour to the salad)
- 1/2 English cucumber, chopped
- 1 tomato, chopped
- 1/2 small red onion, diced (to take some of the bite away from the onions, soak with a squeeze of lemon juice after chopping)
- 1/2 cup pitted kalamata olives
- 1/2 cup feta cheese (I like to use goat feta, but regular feta also works great, too!)
Ingredients for the dressing:
- 1/4 cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 garlic clove, minced
- 1/2 tsp dried oregano or 1 tsp fresh oregano
- 1/4 tsp Dijon mustard
- salt and freshly ground black pepper to taste
Directions:
- Make the dressing: whisk ingredients together and season with salt and pepper to taste. If short on time: purchase a pre-made Greek salad dressing.
- Combine the salad ingredients in a large bowl. Add dressing as needed. (Tip: I don’t use the full amount of dressing when making this salad. Left over dressing can be stored for up to 5 days in the fridge.)