Greek salad recipe

Photo via Pixabay and Pavlofox

Summer is the best time of year in Oregon: the sun is out, the sky is blue, the weather is warm, and we get a break from the rain. When it comes to food, nothing says summer more than a delicious salad. We love salads because they make it easy to eat seasonally and enjoy whatever’s currently fresh and in season. Summer makes them even better since there are so many tasty fruits and vegetables widely available! When you can, source your veggies from your local farmer’s market. Not only are you supporting the community, but you’re also getting prime produce that will taste amazing.

Our catering menus offer a wide range of salad options, but this summer we’re particularly enjoying our fresh and classic Greek Salad. Here’s a simple, fun take on a classic Greek salad you’re sure to enjoy.

 

Greek Salad With a Twist

Serves 3

 

2 cucumbers, washed thoroughly with skins on

1 cup halved grape tomatoes

1/3 cup pitted kalamata olives finely chopped

¼ cup finely sliced red onion

¾ cup crumbled feta cheese

1 teaspoon minced garlic

½ teaspoon dried dill

3 Tablespoons hummus (any kind will do, but try making your own hummus – it’s super easy!)

 

  1. Prepare the cucumbers by spiralizing them into cucumber “noodles”. Alternatively, use a mandolin to create “noodles” or a julienne peeler.
  2. In a large bowl, toss the cucumber noodles with the rest of the ingredients.
  3. Divide salad equally into bowls and top each portion with a tablespoon of hummus (tzatziki would also taste awesome in place of hummus)

 

Adapted from Two Peas & Their Pod

 

And, if you’re having us cater an event for you this summer, may we highly recommend adding this fresh salad to your menu! It’s always a crowd pleaser and so refreshing on a hot day.