Light, refreshing and a recipe that allows us to use garden produce. I halved this recipe and serviced it with sandwiches for a light summer supper. Assembed salad, ready to refrigerate. Salad Dressing mixture.
Greek Summer Salad
Vegetables:
1 English cucumber
1 orange, yellow or red bell pepper, diced
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 cup pitted kalamata olives
A few torn pieces of fresh oregano, optional
Salad Dressing:
1/2 cup olive oil
1/4 cup red wine vinegar
1 lemon, juiced
3 cloves garlic, minced
1 teaspoon Dijon mustard
2 to 3 teaspoons fresh oregano, chopped or 1 tsp. dried
1 teaspoon kosher salt
1/2 teaspoon cracked pepper
- Vegetables: Slice the cucumber in half lengthwise and then into chunks.
- Add the cucumber to a mixing bowl along with the diced peppers, cherry tomatoes, sliced onion, olives, and oregano leaves.
- Dressing: Whisk together all of the ingredients for the dressing and taste for flavor. Adjust seasonings to taste.
- Assemble: Pour dressing over the vegetables and toss to combine.
- Cover and refrigerate for one hour or longer to allow flavors to develop.
- Serve cold or at room temperature.
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