Greek (Italian) Salad

Greek (Italian) Salad as one of the most simple and fabulous ways to enjoy the summer’s finest produce. At this time of summer these ingredients are at their peak. The tomatoes are bright red, sweet, and juicy. The cucumbers are crisp and work so nicely with the sweet tomatoes. The fresh basil adds a bite of Italian flair. Cool, tangy feta and salty kalamata olives round out the dish, making it a perfect side dish or a meal in itself.

This Greek Salad reminds me of my amazing trip to Greece that I took with some girlfriends four years ago right after meeting PhillyBoy. Every day at lunch we ordered Greek salads, and in the simple beach cafes as well as the fancy restaurants they were the best Greek salads we had ever had. I have tried for years (four, to be exact) to recreate the salad perfectly, but there was something about the relaxed feeling of vacation, island air, and carefree week that made those salads extra special. Here is my most favorite recreation thus far, with a touch of fresh basil to make it a Greek (Italian) Salad.

I can’t wait to make it again.

Greek (Italian) Salad
Serves 2

Ingredients:
1 extra large heirloom tomato
1 cucumber
15 kalamata olives
15 large fresh basil leaves
2 oz Athenos basil & tomato feta
kosher salt to taste
1 tbs extra virgin olive oil

Directions:
Cut the tomato into cubes. Place in a bowl. Peel a cucumber, slice lengthwise, and then cut into half moons. Add the cucumber slices, feta, and olives to the bowl. Rip the basil leaves into small pieces and add to the mixture. Combine with the olive oil and kosher salt to taste. Enjoy!

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Other Salad Recipes:
Simple Summer Salad
Shrimp & Bean Barley Salad
Summer Salmon Salad
Cobb Salad
Smashed Chickpea Salad (www.smittenkitchen.com)

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