Whew, where is the summer going? It seems like just last week school got out - but here we are with just a few precious weeks of summer vacation left. We’re trying to squeeze in what fun we can with family hikes, day trips, visiting friends, - and of course enjoying some of our favorite summertime foods. One of my favorites is this Easy Chopped Greek Salad which can make a perfect dinner on a hot night or a side dish to bring to the neighborhood BBQ. | This post contains affiliate links |
- 2 cucumbers
- 2 large tomatoes (or a bunch of cherry tomatoes)
- half a red onion (I love red onions and tend to put in a lot... feel free to adjust the amount of red onion to your taste)
- 4 oz canned black olives, rinsed and drained
- 1 lemon
- olive oil (California Olive Ranch Brand is my favorite)
- salt and pepper to taste
- 1 package of feta cheese
- fresh chives for garnish
This recipe is a great way to use up tomatoes, cucumbers, and herbs from your garden too!
Chop cucumbers and tomatoes into bite sized chunks (remove seeds from tomatoes if they’re too “sloppy”).
Dice up to half a red onion (adjust amount of onion to taste).
In a separate bowl, make the dressing: juice one lemon, and add a splash of olive oil. Add about a tsp of dried oregano, and salt and pepper. Whisk together and add more olive oil or herbs/spices to taste.
Combine veggies, black olives, and dressing in bowl and mix well.
Add feta cheese and chives to garnish before serving.
I make this salad just by “winging it” each time and don’t have exact amounts for olive oil or spices - really it’s up to you and your personal taste. Just experiment and see what tastes good to you.