Tuesday, June 18, 2013

Greek Village Salad

It wasn't all that long ago that my aunt would make bruschetta for family gatherings and would have to leave a few without feta because "I didn't like stinky cheese".  She would jokingly roll her eyes and accommodate my poorly educated palette.

I think she knew all along that one day this would be a thing of the past and I would grow to love anything which fell under the category of cheese!

She was right and now it doesn't really matter what kind you throw on there (unless it has a distinct smoky flavor but that is a whole different story) I am probably going to like it.

With all of that to be said, this new revelation has opened my eyes to a whole new culinary world.  Greek food has quickly become one of my favorite types of cuisine and anything that even hints at olives, tomatoes or feta immediately have my attention.

This recipe comes from one of my favorite food bloggers.  There is not much that she posts that I don't immediately pin to one of my bajillion boards on Pinterest.

Perfect to be used as a side for a pot luck supper or in an attempt to use up all those beautiful home grown tomatoes.  This is definitely a salad I will be making all summer long!

Greek Village Salad
as adapted from www.whatsgabycooking.com

For the Greek Vinaigrette:
1 clove garlic
3 tablespoons olive oil
3 tablespoons red wine vinegar
1 teaspoon dried oregano
kosher salt and freshly ground black pepper to taste

For the Salad:
4 cups roughly chopped ripe tomatoes, I used cherry tomatoes
2 cups roughly chopped cucumbers, I used persian cucumbers
2 red or yellow peppers, cut into chunks
1/2 red onion, thinly sliced
1 jar kalamata olives, pitted and drained
8 ounces feta, drain and crumbed
freshly ground black pepper to taste

In a small bowl, whisk together all the ingredients for the vinaigrette. Season the vinaigrette with salt and pepper and set it aside. In a large bowl. combine all of the vegetables and gently toss together. Pour the Greek vinaigrette over the vegetables, and again, gently toss to coat them. 
Crumble the feta over the salad and then very gently toss the cheese into the vegetables.
Taste and adjust for more freshly ground black pepper if desired. 
Serve immediately at room temperature, or chill before serving
Pin It!

No comments:

Post a Comment