Greek Summer Salad

A Greek friend tells me that Greeks eat the lettuce salad that we know as “Greek Salad” in the fall and winter.  But in summer, when fresh vegetables are plentiful, the traditional Greed salad is full of vegetables, without the lettuce entirely!

This is the summer tomato and vegetable version, delicious in its own right.  Choose the freshest vegetables you can find and enjoy the sweetness.

The taste of the lemon juice adds a new dimension and a nice change from the strict vinegar recipes.  You can make the dressing well in advance so the flavors combine.

Look for mild onions or soak them in water for 5-10 minutes before adding them to the salad.  We’ve been told that the flatter the onion, the milder it is. (Could be nonsense.)
Serves 6


2 tablespoons fresh lemon juice
1 teaspoon red wine vinegar
6 Tbsp extra virgin olive oil
1-2 large fresh garlic cloves, finely chopped
1 teaspoon fresh oregano, or 1/2 tsp. dried oregano
1 tablespoon dill weed
black pepper, freshly ground and Salt, to taste
For the Salad:
2 large tomatoes, chopped
1/2 cucumber, coarsely chopped
1/2 cup pitted black olives, cut in half
1 bell pepper, coarsely chopped
red onion, thinly sliced
1/2 cup crumbled feta cheese

Combine the olive oil, chopped garlic, vinegar, lemon juice, and herbs (dill and oregano) in a small bowl and whisk or stir together until you’ve got them very well blended.  Add salt and freshly ground black pepper to taste.  The black pepper is great so don’t be too shy.

In a separate bowl, combine the tomatoes and vegetables—onion, bell pepper, cucumber, and olives.  Pour the dressing over the vegetables and toss well.  Sprinkle cheese over the top and serve.

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