This salad can be easily varied- but this is the authentic version. Feel free to add more veggies, a bit of lemon juice, pasta, or lettuce. Keep this salad in mind for summer get-togethers…much healthier and tastier than the traditional potato salad!

This salad is actually better the second day! I’d suggest putting it together at least an hour before you plan to eat so it has a chance to marinate.

Feta is traditionally served in a thick slice on top of the salad- but I prefer it crumbled. Do whichever you prefer!

Makes two large or four small servings.

Ingredients:

-4 Tablespoons olive oil
-2 Tablespoons red wine vinegar
-1/2 teaspoon salt
-1/2 teaspoon black pepper
-Feta cheese

-1 English cucumber, diced
-1/4 small red onion, sliced very thin
-4 tomatoes, diced
-8-12 kalamata black olives

First make the dressing. Mix oil, vinegar, salt and pepper in a bowl until salt is dissolved.

Chop your veggies!

Mix everything together, cover, and put in the fridge for at least an hour before serving. Give it a couple of good stirs before serving.

I also suggest letting it sit out for at least 15 minutes before serving- olive oil hardens a little when cold and it won’t look as appetizing.

Totally satisfying as a light lunch- or serve as a side with dinner!

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