It’s been unusually warm these past few weeks — not your typical fall weather at all. Not that I’m really complaining but it does make me turn to lighter dishes instead of slaving away in a hot kitchen.
The other day I picked up a bunch of produce at my weekly farmer’s market and decided to make a refreshing Greek Salad for lunch.
The salad is full of bright flavors from the fresh veggies, feta and the olives. Delish! And the leftovers were the perfect accompaniment to the Spanakopita I made the next day.
Up next, flaky and buttery Spanakopita!
3 Cups Cucumbers, diced
2 Cups Grape Tomatoes, diced
2/3 Cup Kalamata Olives, pitted and chopped
½ Small Red Onion, thinly sliced
1 Cup Feta Cheese, cubed or crumbled
1 Tablespoon Fresh Parsley, finely chopped
½ Cup Quality Olive Oil
¼ Cup Red Wine Vinegar
1 Garlic Clove, finely minced
¼ Teaspoon Dried Oregano
Kosher Salt and Black Pepper
In a small bowl, combine vinegar, garlic, and oregano. Slowly whisk in the olive oil until emulsified. Season with salt and pepper.
In a large bowl combine the rest of the ingredients. Drizzle dressing over salad, and toss to coat.