Rustic Greek salad

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 🙂

Rustic Greek salad

 

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Prep time

10 mins

Total time

10 mins

 

Rustic Greek salad with peppers, scallions, cucumbers, tomatoes and feta.

Author: Erin Berdan

Recipe type: Salad

Cuisine: Greek

Serves: 1 serving

Ingredients

• 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

Instructions

1. Combine the peppers, cucumber, tomatoes, and scallion in a medium bowl.
2. Drizzle the lemon juice and vinegar over and sprinkle with the oregano. Toss to coat.
3. Pour the mixture into a serving dish and drizzle with the olive oil. Season to taste with salt and pepper.
4. Top with the feta.
5. NOTE: Add a few kalamata olives if desired.

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