When in season, organic heirloom tomatoes are an absolute delight in the kitchen. Seek them out, and even the most simple greek salad will be a highlight of your table. For this recipe, any organic variety will do, but freshest is bestest!
While feta is a classic ingredient, pitted olives will give the same saltiness and can be used exclusively for a great vegan twist.
- ⅛ small red onion (optional)
- 4 vine ripened organic tomatoes
- 1 green pepper
- 1 cucumber
- 1 handful of pitted Kalamata olives (optional)
- ¼ block of organic Feta cheese (optional - leave it out to make this vegan!)
- ⅛ cup red wine vinegar
- ½ teaspoon dijon mustard
- ¼ cup olive oil
- Pinch of salt & pepper
- 1 tsp dried oregano or Italian herbs
- Cut the red onion into quarters, saving ¾ for another day.
- Cut ⅛th into very thin slices. Soak in a bowl of ice water for 10+ minutes. This will take out most of the onion's sharp bite while keeping the flavor.
- Slice or dice the tomatoes into wedges or chunks, chef's choice!
- Chop the green pepper into bite size squares.
- Chop the cucumber into quartered rounds... Chef's Tip: Slice the cucumber in half lengthwise, leaving 2-3" unsliced at the end, to hold onto. Slice lengthwise again 90-degrees away (creating the "quarters"), slice rounds ¼ inch thick, and they'll be ready to go.
- Place all vegetables into a big salad bowl.
- Briskly mix together the red wine vinegar and Dijon mustard.
- Slowly stir in the olive oil.
- Add your salt, pepper and herbs.
- Taste and adjust seasoning if needed.
- Alternative: Put all the ingredeants in a jar with lid and shake until combined.
- Drizzle the dressing over the salad, add the olives and crumble the feta on top. Toss lightly, bowl and serve.
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