Wednesday, July 21, 2010

Summer's Best Greek Salad

When all its ingredients are at the peak of fresh perfection, this salad is to swoon over. I do take it for granted that anyone reading this blog knows what it is to swoon, I mean really swoon, while eating something like this.

The recipe was discovered, I think, in the Tri-City Herald years ago by my Mom, and we have tweaked it through the years to suit our fancies. You can add a dollop of olive oil, but I find the feta provides plenty of smoothness and flavor.

I served this salad with braised natural sausages, fresh corn on the cob, and watermelon. Summer dinner at its finest, brought to you by local farmers!

Fresh, fresh ripe tomatoes
Fresh green peppers
Fresh cucumbers
Fresh Walla Walla or other sweet onions

Kalamata olives, whole or halved
Lemon juice
Fresh or dried oregano
Feta cheese, crumbled

Prepare equal amounts of the tomatoes, peppers and cucumbers, cutting them into equally-sized chunks and placing them in a bowl sized suitably for the amount of salad you are making.

Add sweet onion to your taste, either cut into chunks the same size as the other vegetables, or diced finely so they blend in.

Add kalamata olives to your taste, and stir the salad gently. Sprinkle fresh chopped or dried oregano lightly over the salad, and add a dollop of lemon juice. Add as much crumbled feta cheese as suits your taste. Stir gently but thoroughly. The salad keeps very well but is best when made fresh.

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