It seems like every summer I find one salad that I make over and over. They tend to be simple, made with the season’s best ingredients, and delicious. Last year it was a simple tomato, avocado, balsamic salad similar to this one. A few years ago it was David Lebovitz’s Corn, Tomato, Avocado and Basil salad.
But this summer I have had a huge container of this Rustic Marinated Greek Salad in my fridge. I made it a few days ago when I made my Sheet Pan Lemon Greek Chicken for a family get together (also something I have made a lot this summer at the lake because my kids love couscous).
The beautiful thing about this salad is it gets better the next day or two as the veggies marinate in the dressing.
It makes me so happy to have a big container in the fridge. I just took some of the leftovers to a picnic with my kids at a park, three days after I made it, and it was so good. It’s easy (just some chopping!), refreshing, and I feel great after I have it. And it is so fast to make.
Rustic Marinated Greek Salad
2 large tomatoes
1 English cucumber
1/4-1/2 cup kalamata olives (I love them so I use a lot)
http://thehumbleonion.com/wp-admin/admin.php?page=sg-cachepress6 oz. feta cheese, cubed (use the kind sold in brine if you can)
For the dressing:
¼ cup extra virgin olive oil
1/4 cup red wine vinegar
½ teaspoon dried oregano, more for sprinkling
¼ teaspoon Dijon mustard
¼ teaspoon sea salt
Freshly ground black pepper
Combine all ingredients for the dressing well, then set aside.
Cut cucumber in half lengthwise, then in big diagonal chunks. Cut the tomatoes and peppers in big chunks also.
Toss dressing well through veggies, then gently stir in the feta and olives. Add seasoning to taste. Refrigerate up to 4 days, taking care to drain off any excess water.