I have had a steady stream of garden produce that has been given to me from some very generous friends and neighbors this summer and right now I seem to have a bunch of tomatoes and cucumbers. Last weekend I used up a bunch of the tomatoes and made a huge pot of Roasted Tomato Basil Soup to freeze for the winter and I have been eating veggies with every meal for months now, it’s been pretty great. I love to make all kinds of salads when it is warm outside and at our house we love a good greek salad of any kind. I just happen to have everything I need to make this salad for dinner tonight so I went for it. I love the play on the different textures and the saltiness of the olives and cheese against the fresh lemon and oregano. Salads like this just make me happy, they are fresh, quick, easy and beautiful, the perfect side to any summer meal.
Cucumber Tomato Salad
- 2 Med.Cucumber, sliced and cut in half
- 1/4 Med. Red Onion, sliced really thin I use a mandolin
- 3 Cups Cherry Tomatoes, cut in half
- 2 Sm. Lemons, Zest and Juice
- 1/3 Cup Olive Oil
- 1 Tbl. Fresh Oregano
- 1 Small Garlic Clove, grated
- 1 Cup of Kalamata Olives, pitted and sliced
- 1 Sm Pkg. Feta Cheese, cubes or crumbled
- Salt and Pepper to taste
Put oil, lemon juice, garlic, oregano, salt and pepper in a jar with a lid and shake to combine, taste your dressing and season accordingly. In a large mixing bowl add veggies and pour dressing over them and toss together, add in olives and feta at the end and serve. It will keep in the fridge for a day or two if you don’t eat right away.