Dr. Sally’s Summer Greek Salad

Serves 2 in 15 minutes

This classic “Greek” salad is popular throughout the Middle East. It is easy to make and so cool and refreshing on hot summer days. To prevent it from becoming soggy, use cherry tomatoes and Persian cucumbers, which have thin skins and fewer seeds. And be sure to add the feta cheese last; it should remain intact and not make the salad creamy.

For the Salad

• 2 Persian cucumbers, quartered lengthwise and chopped into ¼ inch slices

• 1.5 cups cherry tomatoes, halved

• ½ cup red onion, minced or in thin vertical slices

• 1 T. fresh oregano, marjoram and/or parsley, rough chopped (or dried will do)

• ½ Kalamata or Nicoise olives, pitted and halved

• 1 cup sheep feta, lightly crumbled or in slices

For the Dressing

• 2 t. fresh lemon juice and ¼ tsp. zest

• 1 T. red wine vinegar

• 1 t. garlic, minced

• ½ teaspoon salt and cracked black pepper

• 2 T. olive oil

Mix the lemon juice/zest, vinegar, garlic and salt and pepper together, then slowly whisk in the olive oil to create a blended dressing. In a large bowl, lightly toss the vegetables, and then gently fold in the dressing.  Fold in the feta cheese at the end. This salad is wonderful when served with a Persian Herb Salad and Simon and Garfunkel Chicken.