If you have an excess of tomatoes or cucumbers, this is a tasty way to use them up! This Greek Tomato and Cucumber Salad is fresh and wonderful to eat in the summer, as a side to any Italian dish or sandwich. I combine all the ingredients to the dressing in my blender blend until smooth. When I’m making dressings from scratch, I like to sweeten them with a touch of honey.
Set that aside and in a large bowl, combine your chopped up salad ingredients, pour the dressing over top and refrigerate for at least an hour (or make ahead and serve the next day). Enjoy!
1/2 c olive oil
1/4 c red wine vinegar
1 Tbsp honey
2 cloves garlic, minced
1 tsp dried oregano
1/4 tsp sea salt
1/8 tsp ground black pepper
1 pound tomatoes (cherry or grape, cut in half, or 3 large Romas chopped)
6 mini cucumbers or 3 large, diced
1/4 c kalamata olives, drained, pitted and chopped fine
1/2 c Feta cheese, crumbled
In a blender, combine all the ingredients for the dressing and blend until combined. Set aside. In a large bowl, combine all the salad ingredients. Toss with the dressing until evenly coated. Cover salad and refrigerate for at least one hour before serving, draining any excess dressing.