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August Recipe of the Month: Summer’s Best Greek Salad

Karen Ballard

It is also great during the winter months ahead when you crave a taste of summer.

Whenever you make it, I bet you will love it.

The blend of flavors is refreshing and delicious.

Soy, plant-based feta cheese makes this recipe a yummy nutritional winner, with almost no saturated fat.

The homemade dressing is easy to make, can be made ahead, and stored in the refrigerator for use on other salads as well.

Celebrate the end to a great summer season with this memorable salad.

Enjoy!

Summer’s Best Greek Salad

Prep Time: 15 minutes

Serves: 8

Ingredients

  • 2 medium tomatoes – Chopped (about 2 cups) Can also use 1 pint of grape tomatoes (halved)

  • 1 ½ cups of thinly sliced cucumbers (cut in half)

  • ½ red onion thinly sliced and chopped into 1-2 inch pieces

  • ½ cup Kalamata olives (sliced) I actually use about 4-5 more than this!

  • 1/3 cup of sliced and diced green bell pepper

  • 4-5 ounces of soy or other plant-based feta cheese (crumbled)

  • ½ teaspoon of garlic salt

  • ½ teaspoon coarse ground black pepper

Greek Salad Dressing

  • 1/3 cup red wine vinegar

  • 1 lemon juiced or 2 Tablespoons of ReaLemon juice

  • 1 teaspoon Dijon mustard

  • 3 medium garlic cloves (minced)

  • 2 Tablespoons fresh basil (chopped)

  • ½ teaspoon dried oregano

  • ¼ teaspoon salt

  • ¼ teaspoon coarse ground black pepper

  • ½ cup olive oil

DIRECTIONS

STEP 1: Make the dressing and let it sit.

Get the whisk ready! I like to use a garlic press, but you can also hand-chop the garlic.

  • In a small mixing bowl combine ALL ingredients except for the olive oil and mix well.

  • Slowly add the olive oil, quickly whisking it into the dressing until the dressing is blended well.

STEP 2: Slice, chop, dice, and combine the beautiful veggies, olives, and feta in a bowl.

  • Slice and chop the tomatoes, cucumbers, onion, olives, and bell pepper and mix.

  • Add salt and pepper and mix.

  • Crumble and add feta and mix.

STEP 3: Pour the dressing over the mixed veggies and toss.

Note: you can also add romaine lettuce immediately prior to serving

This is not a traditional Greek salad, but it is tastes great and is beautiful.

GARNISH with:

  • Fresh basil

  • Chopped purple onion

  • Crumbled plant-based feta

  • Coarse ground black pepper

Store in the refrigerator for up to three days.

ENJOY!