As we sit on Hell’s Front Porch (aka in the midst of a brutal heat wave), we figured we should make something that would cool us down in the evening. We remembered back to last week when my wife and I went on our long canal walk and stopped at a local greek restaurant (the aptly named, Local Greek), and we specifically harkened back to the salad component of our amazing meals. It had no leafy greens…just large chunks of various veggies…and it was amazing! The peppers had a chilled crispness to them, and the cucumber provided a refreshing earthy sweetness before the salty creaminess of the feta hit; it was just a glorious blend of flavours.
So, we decided to take a shot at recreating it, and it worked! We served our salad as a side for Falafel Pitas…but this would also go well with other Greek inspired dishes like Spanakopita Rolls, Spana-coop-ita, or Gyro Burgers.
Time: 15 Minutes (Plus time to chill)
- Red Pepper
- Green Pepper
- Kalamata Olives
- Red Onion
- Greek Dressing
- Wash your cucumber(s), and peel all or some of it as you please. Then cut in half longways, and slice each half into semicircular chunks, and toss into a mixing bowl.
- Wash and cut your red and green bell peppers, and add them to your mixing bowl.
- Thinly slice your red onion, and cut your tomato into chunks, and add them to the mixing bowl as well.
- Add some kalamata olives to the party, and then pour in some Greek dressing, and toss to combine.
- Stash in the fridge to cool for a little while.
- When you’re ready to serve, remove from the fridge, and plate.
- Either cut your chunk feta into wedges or open your crumbled feta and strew about onto your salad.
- Devour, and Enjoy!