So many versions of Greek salad
We’ve tried a variety of Greek salads over the years. Some with lettuce, some with grains, such as quinoa, large pieces or crumbled cheese, rough cut vegetables or small cubed vegetables, etc. As far as we know, the version we’re sharing today is close to the classic version of this salad.
One thing I know for sure, most of the salads we’ve tried are delicious. There’s something magical about that salty feta that makes this salad so good.
It’s so easy to make this Greek salad
I listed 15 minutes of prep time in the instructions below, but honestly, it might actually take you less time. This salad is so easy and quick to make.
Basically, you whisk together the dressing ingredients, chop the veggies and toss the veggies with the dressing, feta and olives. That’s it! Easy, right?
We’re struggling with letting go of summer
It feels like Mother Nature turned on summer, then took a long nap through July–where it was dry and hot, awoke with a startle and flipped the switch to autumn as if she thought she’d slept through her alarm and was late. We went from super hot to chilly almost over night. Had she taken a minute to collect herself, she might have realized there was no rush. We still had a few weeks of August to savour.
Summer weather was really good this year, but given the year we’ve been having, and needing to get out and feel ‘normal’, it just felt like it went by too quickly.
I heard someone describe the speed of summer perfectly. “It feels like we went from March Break to September”. I guess that’s 2020 for you!
Don’t get me wrong, I absolutely love Fall. The colours, harvest, and comfort food makes my heart happy. It’s the cold, the shovelling, and the difficult driving conditions that come soon afterwards that raises my stress level.
We did, however, make the best of 2020’s weird and wacky summer. We got in a fantastic week at a rental cottage, a little beach time, a few short road trips, some swimming, walks and bike rides, and lots of BBQ. We’re healthy and happy, so we can’t complain. 😃 Is it so wrong to want more of it?
Eat salad like it’s always summer
I’m not fashion-forward and I don’t understand season trends. I’m actually usually complaining that it’s too hot, so you’ll normally find me wearing short-sleeved shirts year-round, even under my winter coat. (Yes it’s Nelson writing).
The same goes for cooking. I do tend to make more hearty comfort foods once the cooler wether kicks in, but that doesn’t mean I stop making light and fresh summery meals just because the season’s change.
Besides, there’s still an abundance of fresh produce at local farmer’s markets right now. I encourage you to visit one (go… right after you read this post, of course). Support local farmers while we have the opportunity to do so. Soon enough we’ll be wishing we could hop over to our favourite spot to pickup some of their latest harvested goodies.
Make today yummy!
Look, it sounds like I’m grumbling, but I don’t mean to be. Today is a beautiful day where we are, so we’re going to get outside and make the most of it. Hopefully the sun is shining where you are too. It’s never too late to make it a great day… or a yummy day.
Give our recipe a try, or change it up to make your own version. Remember, you can follow a recipe word for word, but most recipes out there are just a foundation and inspiration for your own creativity. Cook, eat and repeat. 😃 Make today yummy!
Oh… and here’s another treat to share… Our older son, Michael, is also into photography. He doesn’t shoot food, but he was inspired to give it a go. He created today’s image. We love the moody feel he created, with the rich colours, specular highlights on the tomatoes, and dark shadows. What do you think? Share the love in the comments.
- 4 vine ripened tomatoes or other fave tomatoes, cut in wedges
- 1/2 cucumber sliced in half wheels
- 1 green bell pepper chopped
- 1/2 red onion cut into thin strip (like half onion rings)
- 1/2 cup kalamata olives with or without the pit
- 100 g or 3 1/2oz feta cheese crumbled. Reserve some for the end.
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp dried oregano plus a pinch extra to sprinkle on top at the end
In a mixing cup with a spout, whisk together the olive oil, vinegar, salt, pepper and oregano, set aside.
Cut up the vegetables, and place them in a large serving dish.
Add the olives and crumbled feta over the vegetables.
Drizzle the dressing over the vegetables, and lightly toss.
Sprinkle a little oregano and cheese over top.