Tumbleweed Farm Greek Salad
This easy Greek salad is a summer staple around here. Once our farm’s tomatoes, cucumbers, and peppers start cranking this salad goes into rotation for a few fleeting months. Because this salad incorporates fresh, in-season ingredients, the dressing and spices are kept to a bare minimum because the flavors of the fresh veggies simply shine on their own.
This salad is delicious on its own but if you’re feeling like making this a complete meal try adding some grilled chicken or a can of chickpeas to add some protein and call it dinner!
I hope you and your family enjoy this simple salad as much as we do! Cheers to the summer harvest.
Tumbleweed Farm Greek Salad
Prep Time: 15 minutes Cook Time: 0 minutes Serves: 4
- 2 Tablespoons red wine vinegar
- 1 small garlic clove, minced
- ¼ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup olive oil
- 1 pint cherry tomatoes, sliced in half
- 1 medium sized cucumber, halved lengthwise and sliced ½-inch thick
- 1 green bell pepper, cored, halved lengthwise and sliced ¼-inch thick
- ¾ cup Kalamata olives
- 1 Tablespoon capers, drained
- ½ of a sweet onion or red onion, very thinly sliced into rings
- 3/4 cup feta cheese, crumbled
Preparation
- In a large bowl whisk together the vinegar, garlic, oregano, salt and pepper. Gradually whisk in the olive oil.
- Add all of the chopped veggies, olives, capers and onion to the bowl and toss well to coat everything in the dressing. Sprinkle with the cheese and serve at room temperature or chilled.
Notes
Use this recipe as a guide and adjust measurements and ingredients as necessary
I Thank you for this recipe. I followed your blog when you first started on the farm, and then having a baby. Miss hearing about you and your family! What’s new?