Phyllis’ Greek Salad

There is nothing like serving a crunchy, tangy Greek salad in the summer to go with some barbecued chicken, lamb or beef. My rendition makes a more colourful salad.  Using lemon juice in the dressing adds a really nice brightness.  What’s summer without Greek salad?

Makes 4 Servings

4 – 6 oz. Dodonis feta cheese (or other Greek feta), I prefer Dodonis as it is less salty
2 large tomatoes
1 orange bell pepper
½ sweet onion
½ English cucumber, not peeled
¼ cup (or more) Kalamata olives, whole or pitted if you prefer
2 – 3 Tbsp. flat-leaf parsley, chopped

Dressing:
2 Tbsp. freshly squeezed lemon juice
6 Tbsp. EVO
Salt & freshly ground black pepper

Place dressing ingredients in a jar with a lid. Shake vigorously.

Assemble the Salad:

Cut the tomatoes in wedges, cutting wedges in half horizontally if they are very large; place in a serving bowl. Cut bell pepper into 1” chunks; add to tomatoes. Cut onion in half and cut into ¼” slices; add to bowl. Cut cucumber lengthwise into quarters; then cube and add to bowl. Add the chopped parsley. Toss the veggies with as much dressing as you like. Then crumble and add the feta. Sprinkle the olives on top and serve. The salad can stand for 10 minutes to blend flavours.