There is nothing like serving a crunchy, tangy Greek salad in the summer to go with some barbecued chicken, lamb or beef. My rendition makes a more colourful salad and using lemon juice in the dressing adds a really nice freshness. What’s summer without Greek salad?
Makes 4 Servings
4 – 6 oz. Dodonis feta cheese (or other Greek feta), I prefer Dodonis as it is less salty
2 large tomatoes
1 orange bell pepper
½ sweet onion
½ English cucumber, not peeled
¼ cup (or more) Kalamata olives, whole or pitted if you prefer
2 – 3 Tbsp. flat-leaf parsley, chopped
2 Tbsp. freshly squeezed lemon juice
6 Tbsp. EVO
Salt & freshly ground black pepper
Place dressing ingredients in a jar with a lid. Shake vigorously.
Assemble the Salad:
Cut the tomatoes in wedges, cutting wedges in half horizontally if they are very large; place in a serving bowl. Cut bell pepper into 1” chunks; add to tomatoes. Cut onion in half and cut into ¼” slices; add to bowl. Cut cucumber lengthwise into quarters; then cube and add to bowl. Add the chopped parsley. Toss the veggies with as much dressing as you like. Then crumble & add the feta. Sprinkle the olives on top and serve. The salad can stand for 10 minutes to blend flavours.