I often find the hubby and our little man swimming in the pool when I get home from work. I’ll chat and play with them for a bit and then I head over to the garden patch and check on the tomato plants. I check on the plants a few times a week and harvest the ripened tomatoes (before the bugs or birds get to them first).
I harvested a full bowl yesterday and was craving a cold salad that was delicious and refreshing. A quick search online and I found a recipe that I liked.
This greek salad was so refreshing and had lots of crunch. I’ve eaten half of the bowl while watching the boys play in the pool from the kitchen window.
As noted below, you don’t really need to measure the vegetables, just gather, chop, combine and adjust everything to taste.
Everything you put in this salad is to your taste, the measurements below is what I used. When making this in the future, I won’t measure the ingredients, because it’s not needed really. I want to add watermelon and green bell peppers too.
Chopped Greek Salad
- 2 cucumbers, peeled and chopped
- 4-6 Roma tomatoes, chopped
- ½ of a red onion, sliced
- ¼ cup olive oil
- 1½ tablespoons fresh lemon juice
- 2 teaspoons dried oregano
- 3/4 cup crumbled feta cheese
- Salt and Pepper
- Kalamata olives, pitted and sliced
- In a large bowl, combine cucumbers, tomatoes, and onions.
- In a smaller bowl, mix the olive oil, lemon juice, and dried oregano. Pour over the vegetables and mix well. Season salad with salt and pepper.
- Sprinkle feta cheese and olives over the top of salad and mix. Taste and adjust spices if need be. Refrigerate until ready to eat
Recipe adapted from AllRecipes