Crunchy Greek Salad

This recipe is all about ease. Though it was my dinner tonight, it would make for a great small salad before dinner, a lunch or an afternoon snack.

As my sous chef is taking a vacation from cooking, (he escaped the 12 degree Washington weather for -10 degree Missouri weather) I just didn’t feel confident in pulling of a complicated dinner (I wanted to avoid a dish that required ‘shaking it like a salt shaker’). He doesn’t know how much this kitchen misses him! But friends, don’t be fooled – this simple, healthy dinner is delicious and comes together at the snap of a finger.

So, what do we need to get started?

Recipe

• 2 plum tomatoes
• 1/2 cucumber
• 1/4 red onion
• 2 or 3 ounces of crumbled feta cheese
• Oregano, for sprinkling
• Olive oil and balsamic vinegar for drizzling
• Salt and pepper to taste

I think this salad is so great because you have chunks – so you don’t miss out on flavor – but they are small enough so you can fit each delicious component in one bite. That pretty much echoes exactly how I think all salads should be consumed. I mean, who doesn’t want a band of flavor in each mouthful? Okay, enough on this.

Let’s start with the tomatoes. Remove the core and cut into small chunks (let’s guestimate a 1/2 inch by a half inch in terms of size). Then, I like to slice the cucumber relatively thick; however, quarter the slices and you’ll end up with decent sized pieces.

Throw the tomato and cucumber in the bowl and slice the red onion. I actually cut the red onion slices in thirds because, well, I love onion but nobody wants a mouthful of it. Then, toss this in the bowl as well.

Next, top this beautiful, fresh salad with feta cheese and season with oregano, salt and pepper. And I definitely add a few extra cranks of pepper. Pepper just works wonders on this salad. Drizzle olive oil and balsamic vinegar atop the salad.

Toss, and..

Indulge!

P.S. – well, I suppose this is a bit more important than postscript, so scratch that. Let’s hammer down our wine pairing. My personal recommendation would be the Winzer Krems Gruner Veltliner Goldberg Kremstal DAC: it’s an Austrian wine – medium-bodied, peppery white that pairs fantastically with the bite of the red onion and generous black pepper in the salad.

Salud!

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Quick Version:

Crunchy Greek Salad

• 2 plum tomatoes
• 1/2 cucumber
• 1/4 red onion
• 2 or 3 ounces of crumbled feta cheese
• Oregano, for sprinkling
• Olive oil and balsamic vinegar for drizzling
• Salt and pepper to taste

Remove the core of the tomatoes and cut into small chunks (approximately a 1/2 inch by a half inch). Then, slice the cucumber relatively thick and quarter the slices.

Throw the tomato and cucumber in the bowl and slice the red onion. Cut the onion slices in thirds. Then, toss this in the bowl as well.

Next, top the salad with feta cheese and season with oregano, salt and pepper. Drizzle olive oil and balsamic vinegar atop the salad.

Toss and enjoy!