By now you have probably figured out that I am all about cooking with the freshest ingredients available. Although you could make this Greek salad any time of the year since all of the ingredients are available at the supermarket, it will not taste nearly as wonderful as using vegetables that you have grown or that have been grown locally.
The tomatoes, green peppers, and basil you see in this picture came right from our garden. This time of year my husband and I will shop for our fruits and vegetables at farmers markets. They cost more than the supermarket but the taste is so superior! You are also supporting local farmers which I believe everyone should do. If my oldest daughter who is a college student can afford it, so can you.
When you buy ingredients that have just been harvested, they last a lot longer so you can shop for the entire week. Supermarket fruits and veggies just don’t last that long. When I make this salad I just put everything in a bowl and add the dressing ingredients individually without measuring because I have been making for so many years. I provide you with a recipe here, but feel free to vary the amounts in the dressing to suit your taste.
Farm Fresh Greek Salad
- 2 fresh tomatoes choped into bite sized pieces
- 1 fresh cucumber peeled and sliced
- 1 fresh green pepper sliced
- 1/2 vidalia or sweet onion sliced
- 2T chopped fresh basil
- 1/2C crumbled good quality Feta cheese
- 3T extra virgin olive oil
- 1 1/2 to 2T red wine vinegar
- salt and pepper to taste (don’t skimp on the salt and pepper because they bring out the flavor of the vegetables)
- Make the dressing by whisking the red wine vinegar with the olive oil salt and pepper.
- Put all of the other ingredients in a bowl big enough to toss the salad.
- Add the dressing and toss well.
- Taste the salad and adjust seasonings if necessary.
We hope you enjoy this farm fresh Greek salad recipe.
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Thalia and Bob