We love Greek salad in the summer, and we're to the point that we've made it so much we no longer follow a recipe -- we just toss whatever's available from the garden or the produce bin into the bowl. But this has to be the yummiest Greek salad I've ever made, so I had to list the ingredients out for posterity. And so I can make it again every weekend this summer...take a look and tell me this doesn't look divine...
The Best Greek Salad
cucumber
tomatoes (cherries cut in half, or larger tomatoes cut into chunks)
olives (we like a combo of green olives and katamala olives)
fresh parsley -- lots of it
olive oil, just a drizzle
dried basil
dried Greek seasoning blend (if you have it)
sea salt or kosher salt
dried thyme
feta cheese
Combine ingredients in a large bowl (to taste) and refrigerate for at least 1 hour. Serve cold. Leftovers taste even better the next day! Makes a great side dish or a light lunch entree.
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