A rustic Greek salad with green peppers, tomatoes, scallions, cucumbers and feta. A beautiful farm-fresh lunch!
A third of the way into the month and I still haven’t figured out how it got to be August. The girls have finished camp and we are about to embark on this summer’s great adventure: a few short days in Canada followed by a gloriously long stay on the Vineyard. The weather in my neck of the woods has been surprisingly cool for August. I went to little Nutmeg’s swim show at camp this week and my 35-pound munchkin was trembling from the “cold” (it was a dry 80 degrees out).
The bounty of August is here though. I headed over to Dreyer Farms on Tuesday for my CSA and was absolutely giddy when I was handed a pint contained to go pick grape and cherry tomatoes. (Food nerd here, people.) But looks at this! These are the tomatoes I picked along with a beautiful green pepper and some purple scallions that were in this week’s box. How could I not make a fabulous Greek salad with these?
I happened to be STARVING. And I also happened to be trying to clean out the fridge in preparation for an upcoming vacation. I had a cucumber and some Dodoni feta (the best feta EVER). No brainer. I happily chopped my veg and then gobbled this baby for lunch. And for those of you that are ho-hum on green peppers: march straight to your nearest farm and buy a fresh one. This one tasted nothing like the ones I buy in the grocery store. It was crunchy and sweet – so delish.
And for those of you thinking Greek salad needs olives, I agree. As an afterthought, I realized I had some in my fridge so I threw a handful on top. But the salad is awesome without. So don’t fret if you don’t have them. The feta, however, is not optional 🙂
- ½ green bell pepper, cut into 1-inch chunks
- ½ a medium cucumber, cut into 1-inch chunks
- a handful of mixed grape and cherry tomatoes, halved
- 1 scallion, thinly sliced
- juice of ¼ lemon
- ½ tsp red wine vinegar
- 2 tsp. Extra virgin olive oil
- ¼ tsp. dried Greek Oregano
- 2 oz. feta cheese
- Combine the peppers, cucumber, tomatoes, and scallion in a medium bowl.
- Drizzle the lemon juice and vinegar over and sprinkle with the oregano. Toss to coat.
- Pour the mixture into a serving dish and drizzle with the olive oil. Season to taste with salt and pepper.
- Top with the feta.
- NOTE: Add a few kalamata olives if desired.