Saturday, August 13, 2011

Summer Greek Salad

August rocks! I am happy to report that our garden is now abundant with ripe fruits and veges! Yeh! Kudos to my gardening spouse, Bill. I knew he would come in handy some day(just kiddin babe). Anyhow...... Gardens, much like life, are quirky and tend to hold little surprises from year to year. This year, our cucumber plants are going a little bonkers after bombing last year. Go figure.... we are up to our eyeballs in cucumbers. I am not complaining. This is a good surprise.

So, I had a fun get-together with work friends and wanted to use what I have on hand(cucumbers). I found this recipe in Fine Cooking Fresh magazine which is full of beautiful salads both for you vegetarians and carnivores. I decided on the Greek salad because of its simplicity and gorgeous presentation. So, here is the how-to.....

Start by lining a platter with Arugula lettuce or you can substitute with spinach as I did.

Next, just start adding ingredients in lines or piles. First, 3 chopped tomatoes and 2 cucumbers.

Then added some piles of pitted calmata olives and 1/2 # of cubed feta cheese.

Lastly, I added some croutons which were supposed to be made from scratch. However, I was under some time constraints, so I cheated with some store bought croutons.

When your salad is ready to serve, you can pour the dressing over the top. The recipe is as follows:

  • 1/2 c. extra-virgin olive oil

  • 1/4c. red or white-wine vinegar

  • 1 tsp. dijon mustard

  • 1 tsp chopped fresh oregano

  • 2 T. chopped shallots

  • Kosher salt and fresh ground pepper to taste

Let site for 10 minutes so flavors can blend. Take to your party and gloat!


  1. Hey that magazine sounds familiar! Hmmmmm......... Haha.

  2. Oh... ha,ha! You want it back now I suppose... I finally made some copies.