I’ve served this salad 2 ways, and I can’t decide which way I like it better. One way is to just toss it all together, the other is to serve the feta on the side with some fresh basil, and alongside some homemade hummus and paprika roasted chickpeas. (Both ways with some soft wrap bread of course, although pita chips would be good as well.)
Either way you serve it, it’s quite yummy and I love it for a cool summer dinner. If you want, you could serve it with some grilled chicken, or maybe even grilled lemon chicken. Yeah, that would be good. 🙂
GREEK SALAD
2 roma or 1 large tomato, chopped
1 English Cucumber, chopped
1/2 large red onion, chopped
1/2 cup kalamata (or black if you prefer) olives, halved
feta cheese (on the side with a little fresh basil, or crumble directly into the salad)
To taste: olive oil, lemon juice, kosher salt, and black pepper
Combine the tomato, cucumber, red onion, and olives in a bowl. (And feta if using directly in salad). Drizzle with olive oil and squeeze fresh lemon juice over the top. Sprinkle with salt and pepper and gently toss.
Ingredients
- 2 roma or 1 large tomato, chopped
- 1 English Cucumber, chopped
- 1/2 large red onion, chopped
- 1/2 cup kalamata (or black if you prefer) olives, halved
- feta cheese (on the side with a little fresh basil, or crumble directly into the salad)
- To taste: olive oil, lemon juice, kosher salt, and black pepper
Instructions
- Combine the tomato, cucumber, red onion, and olives in a bowl. (And feta if using directly in salad). Drizzle with olive oil and squeeze fresh lemon juice over the top. Sprinkle with salt and pepper and gently toss.
