This chunky salad is the perfect foil for all of the grilled meals you’re going to make this summer. It’s cool and refreshing, and it comes together in mere minutes. It’s also great for bringing to a summertime get-together– it can sit out on a sunny picnic table for a while without freaking out your mother-in-law. Plus it’s healthy, light, and even your friends on those low-carb diets will eat it!
You can add in chickpeas if you want to make it more substantial, or serve it with hummus and pitas to make it into an appetizer. I, however, like it just how it is. And you can definitely halve the recipe if you don’t want to make a bunch; this recipe will fill about 2 1/2 large deli containers.
You will need:
- 5oz pitted Kalamata olives
- 4oz Feta Cheese
- 2 cucumbers
- 2 pints cherry tomatoes
- 1/2 medium red onion
- 1/4 – 1/2 cup Greek vinaigrette dressing (I used Ken’s)
Wash your produce, then cut your cherry tomatoes into halves (or thirds if they’re really big).
I don’t really mind cucumber skin, but if you’re one of those people who finds it excessively bitter, go ahead and peel the cucumbers before you chop them up. I kind of roughly peeled one and left the other one skin-on. You want your cucumber chunks to be slightly smaller than the tomato pieces.
Chop your onion a little smaller still, then chop the olives. Add all of your chopped things and the cheese to a bowl.
Starting with about 1/4 cup of dressing, toss your ingredients and the dressing together. Add more dressing if you need it. I went a little overboard with the dressing, but it does tend to pool at the bottom, so it wasn’t the end of the world, just a bit of a waste. Add salt and pepper to taste.
You’re done! Already! I told you it was easy. You can enjoy this salad right away, but it also keeps well in the fridge. I actually think it tastes better the next day, when the flavors have had a chance to meld and the cheese gets kind of marinated in the dressing. Just give it a toss before serving. This is one salad you’ll make all summer long!