We had the opportunity to go to Greece to celebrate our friends, Abbey and Costa, getting married a few years ago. While we toured Greece, we ate SO many delicious Greek salads, which differ from the US version (they lack lettuce). This recipe is ideally made at the height of summer when ripe cucumbers and tomatoes are in abundance. Use a quality olive oil to finish the salad.
- 2-3 large ripe tomatoes, chopped into large chunks
- 3 small Persian cukes or 1 garden cucumber, chopped into chunks
- 1 small red onion, sliced in half, then thinly sliced
- 1 cup feta cheese
- 1 cup pitted kalamata olives
- 1-2 tsp salt
- olive oil
MIx chopped tomatoes, cucumbers, and onions with 1 tsp of salt and set aside for ~ 10 minutes. This allows the salt to draw the water out of the vegetables, creating the briny part of the dressing. Stir in feta and olives. Taste and add more salt as needed. Drizzle with a few rounds of good olive oil and mix together.