Greek Salad

I love Greek Salad.  Since my cukes and tomatoes have been ready in the garden, I've eaten this salad at least three or four times a week.  Even when only my cucumbers were ready, I ate a modified version with only cukes on a regular basis.

There are a number of different ingredients that you can use for Greek Salad but I'll show you my version.  You can use this as a starting spot and add, subtract or change whatever you like to make it your own.

I start with three or four cucumbers, depending on the size and how many people I am serving.

I used a bunch of cherry tomatoes that grew 1 1/4" to 1 1/2" in diameter.  I don't know the variety because I had quite a number of volunteers this year from the produce chipped from the grocery store.  I had tomatoes, squash, melon and pumpkin that grew on their own.  Some got pulled out but many were left to see what they produced.

Peel and slice the cukes.  Some people like wedges or very thick slices.  I like mine about 1/2" thick.  Some people also remove the seedy centres but I like them. 

Since the tomatoes were too large for one bite, I sliced them in half.  I do you large tomatoes cut into chunks on occasion but am saving them for canning this year.

I like to use pitted black olives and cut them in half.  Some people use whole olives with pits.

Crumble on some feta cheese.  Many people also add onion slices - either white or red but raw onions don't agree with me so I leave them out.  My sister-in-law also adds green peppers chunks.

Sprinkle on crushed oregano leaves.  I like oregano alot so I crush two large pinches of it.

I then drizzle on olive oil and balsamic vinegar.  My mom uses regular vinegar but to me the taste is lacking the flavor of the balsamic.

There you are all ready to go.  Again I didn't give amounts because I find more or less oil and vinegar is all a matter of taste.

Toss the salad to mix and coat it all with the oregano, oil and vinegar.  Add salt and/or pepper to taste if you wish - I don't.  Enjoy!  ;)