Fresh, crisp, and full of flavor! Seriously the Greeks really had the best flavors to play with. I like to serve it with pita chips and humus for an appetizer, in a gyro, or straight up as a side salad. And it goes with everything! Steak, chicken, fish, you name it, this leafy green free salad compliments many meals. I especially love making this in the summer when I have most of the ingredients in my garden. There is nothing quite so wonderful!
- 6 roma tomatoes
- 1/2 red onion
- 1 cucumber
- 1/2 cup feta
- 1 garlic clove
- red wine vinaigrette – Lighthouse makes a great one…. I’m obsessed with Lighthouse dressings.
Time: 10 minutes
Well essentially, it’s chop, add cheese and dressing, done…. but I’m a little more particular about how I prepare it. You have to chop and cut correctly, otherwise you may end up with too much or too little of these scrumptious flavors.
First, quarter and seed your tomatoes. You don’t need all that extra moisture.
Then cut once lengthwise and several times across for perfect bite-size pieces.
As for the onion, I recommend thin slices, like for a sandwich. Then chop into slivers.
The cucumber can be however you like. I slice rounds and then cut them into quarters.
Dice your garlic
Add the cheese and dressing
Toss and chill