Before we know it, watermelons will be swapped out for pumpkins and school supplies will be replaced by Halloween costumes. Yep, you heard it here first : summer is almost over. I keep checking the calendar, trying to convince myself it really is September already. In many ways, it feels like summer arrived just a few short weeks ago. It seems far too soon to be saying good-bye for another season.
Until then, let’s soak up the last summertime has to offer, starting with a beautiful long weekend. Looking for something to take to a potluck or serve for a backyard barbeque? Try this delicious summer salad.
This recipe caught my eye because it calls for things that are actually growing in my garden right now — cherry tomatoes, cucumbers, parsley, onions, and garlic. The dressing is light and flavorful, giving the vegetables a great kick. For a new spin on the old Gyro, try scooping this salad into warm pita bread, along with grilled chicken or beef. Mmmm.
The original recipe called for straining the tomatoes and cooking the juice to create the base for the dressing. Straining and cooking are two things I do my best to avoid in the summertime so I simplified the directions as well as the ingredient list.
This is a basic vinaigarette dressing that would be great on any salad. In true Greek form, the orginal recipe also called for Kalamata olives. I cheaped out and bought black olives instead. Then I zoned out and bought chopped olives. Some of my greatest recipes are created by rushing through the grocery store with two small children in tow. At least that’s my excuse.
Anyway, the point is you can really use whatever combination of vegetables floats your boat and/or grows in your garden.
Greek Cherry Tomato Salad
Recipe adapted from The Best of America’s Test Kitchen, 2010
2 pints cherry tomatoes, halved & quartered
2 medium cucumbers, peeled, seeded, and sliced
1/2 c. kalamata or black olives
4 oz. feta cheese, crumbled
3 T. fresh parsley, chopped
3 T. sweet onion, finely chopped
2 garlic cloves, finely minced
1/2 t. dried oregano
1 T. red wine vinegar
2 T. olive oil
salt & pepper, to taste
- In a large bowl, combine the chopped tomatoes, cucumbers, olives, cheese, parsley, and onion.
- In a smaller bowl, whisk the dressing ingredients together until combined.
- Pour the dressing over the salad and toss well.
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