My Big Fat Greek Salad

If vegetables had a wedding, this is the one I would attend. “Do you, sweet tomato take this crisp cucumber to have and to hold?” And the wedding party rounds everything out perfectly. Brined Kalamata olives and fresh Feta cheese. Are you picturing a cucumber wearing a veil and a bunch of Kalamata olives in matching bowties? Yeah, me neither. Ok, let’s talk about this Greek salad. It’s the perfect salad to serve as a side dish, a light lunch or healthy quick dinner along side warm pita and fresh tzatziki. Greek salad is healthy and so simple to put together. Aside from chopping up the vegetables, the only other prep work required is to make a quick vinaigrette. We eat this salad about once a week during the Summertime.

Ingredients for Greek Salad:

• 1 hothouse cucumber, unpeeled and sliced
• 1 pint cherry or grape tomatoes, halved
• 1/2 pound feta cheese, cut in large chunks
• 1/2 cup calamata olives, pitted
• 5 oz Spinach

Directions:

Place tomatoes, cucumbers and olives in a bowl and toss with vinaigrette (recipe follows.) Let it marinate for at 30 minutes. Then toss with spinach. Divide Greek salad into bowls and top each one with Feta.

For the Vinaigrette:

• 1 tsp dried oregano
• 1/2 tsp Dijon mustard
• 1/4 cup red wine vinegar
• 1 shallot, minced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup olive oil (I like this one)

Place all ingredients and a jar, make sure the lid is on tight and shake until smooth.

Serve with hummus, tzatziki, warm homemade pita bread and a chilled glass of Rosé.

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