The first time I had greek salad was only a few years ago. It took me a while to accept the flavor of kalamata olives but when I tried this salad, I fell in love with the combination of flavors.

I’ve tried several versions in the years following and I knew that I wanted to come up with my own recipe that would work for what was growing in the garden. One that would showcase all the fresh vegetables with out being overpowered by dressing or cheese.

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My seasonal Greek salad has no lettuce because lettuce is generally not in season the same time as my cucumbers and tomatoes. And to make this work for a quick, easy, weeknight dinner, I added chickpeas to make it filling. It can be put together in less that twenty minutes.

Perfect for a busy night when your knee deep in canning tomatoes or pickles and need something quick and easy. And yes, I’m speaking from experience 😉

Greek Salad

• Recipe by: BECKY PORTER | The Seasonal Homestead

When summer hits with loads of tomatoes and cucumbers, I like to make this salad often for easy weeknight dinners. It also makes an excellent side for summer barbecues. Just make sure to keep the dressing and the salad separate until just before serving!

|Makes 6-8 Servings|

For the Salad

• 2 cucumbers (or about 4 cups), seeded and chopped into half inch pieces

• 4 cups cherry tomatoes, halved

• ½ cup kalamata olives, pitted and quartered

• 1½  cups cooked and drained chickpeas

• 3 oz feta cheese crumbled (about a ½ cup)

• 1 T chopped fresh oregano

• ¼ cup chopped fresh basil

For the dressing

• 4 teaspoons red wine vinegar

• 1 teaspoon lemon juice

• 1 teaspoon honey

• 1 teaspoon salt

• 1 large garlic clove crushed

• ¼ teaspoon pepper

• ½ cup light olive oil ** DO NOT use extra virgin olive oil

• 1 small red onion (about ½ cup) minced

METHOD

1. Start by making the dressing. Add vinegar, lemon juice, honey, salt, garlic, pepper, olive oil, and red onion in a small bowl and whisk together to thoroughly mix. Set aside and let sit for at least ten minutes while you make the salad.

2. Combine cucumbers, olives, chickpeas, basil, and oregano, tomatoes, and feta cheese in a large bowl.

3. Just before serving, stir in dressing to thoroughly coat. Enjoy!

*Unless you buy the right brand of extra virgin olive oil, it is often bitter. Just play it save and use the light version for this recipe.

Greek Salad

When summer hits with loads of tomatoes and cucumbers, I like to make this salad often for easy weeknight dinners. It also makes an excellent side for summer barbecues. Just make sure to keep the dressing and the salad separate until just before serving!

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Servings8 servings

Ingredients

For the Salad

• 2 cucumbers or about 4 cups, seeded and chopped into half inch pieces
• 4 cups cherry tomatoes halved
• ½ cup kalamata olives pitted and quartered
• 1½ cups chickpeas cooked and drained
• 3 oz feta cheese crumbles about a ½ cup
• 1 T fresh oregano chopped
• ¼ cup fresh basil chopped

For the dressing

• 4 teaspoons red wine vinegar
• 1 teaspoon lemon juice
• 1 teaspoon honey
• 1 teaspoon salt
• 1 large garlic clove crushed
• ¼ teaspoon pepper
• ½ cup light olive oil ** DO NOT use extra virgin olive oil
• 1 small red onion about ½ cup minced

Instructions

• Start by making the dressing. Add vinegar, lemon juice, honey, salt, garlic, pepper, olive oil, and red onion in a small bowl and whisk together to thoroughly mix. Set aside and let sit for at least ten minutes while you make the salad.
• Combine cucumbers, olives, chickpeas, basil, and oregano, tomatoes, and feta cheese in a large bowl.
• Just before serving, stir in dressing to thoroughly coat. Enjoy!

Nutrition

Calories: 91kcal | Carbohydrates: 14g | Protein: 4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 187mg | Potassium: 373mg | Fiber: 4g | Sugar: 5g | Vitamin A: 501IU | Vitamin C: 20mg | Calcium: 42mg | Iron: 2mg

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