This is a very simple (and classic) Greek Salad recipe that’s great throughout the year, but especially in the summer when all the ingredients are in season.
Makes 8-10 servings
2 seedless English cucumbers, peeled, cut lengthwise and quartered
2 pints grape tomatoes, halved
2 cups Kalamata olives, pitted and halved
1 red onion, diced small
8 oz Feta cheese, crumbled (reserve brine if you have it)
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
4 Tbsp feta brine (optional)
1 garlic clove, minced
Kosher salt & fresh ground black pepper, to taste
1/2 bunch parsley, chopped
- Mix chopped vegetables and feta cheese in a large bowl.
- Make vinaigrette. Combine, oil, vinegar, feta brine, garlic, salt and pepper in a small bowl. Whisk until emulsified. Pour over vegetables and mix well.
- Mix in chopped parsley right before serving.
Note: This salad can be made up to a day ahead of time. Prepare and mix together all the vegetables. Make the vinaigrette. Keep the cheese, parsley and vinaigrette separated from the vegetables until ready to serve and then mix together well.