In honor of our Tomato Plant of the Month, our September recipe is a Greek Village Salad. This recipe is my go-to for a quick and light meal that easily uses all the excess tomatoes we have at this time of year.
Total Time: 10 min Serves 1-2
What you need:
SALAD INGREDIENTS:
1 large tomato, cut into wedges OR 10 cherry tomatoes, halved
1 medium cucumber, thinly sliced
1/4 cup red onion, thinly sliced
2 oz. feta cheese, crumbled
1 tbsp red wine vinegar
1 tbsp extra virgin olive oil
dried oregano, salt, and cracked black pepper, to desired taste
**optional 1/4 cup black olives
To make the salad:
- Combine cucumbers, tomatoes, onion, olives, and crumbled feta.
- Place in a medium bowl and toss with red wine vinegar, salt, and pepper, let marinate for 15-20 minutes in fridge.
- When ready to serve, add olive oil and place on plates.
- Garnish with dried oregano to desired taste.
- Enjoy!!
