If you like Greek salads, you will love this authentic version. I can’t stop making this salad and eating this salad. Notice there isn’t any romaine or greens. Just large cut up cucumbers, tomatoes, olives, red onion, and chunks of feta. The usual suspects. What sets this apart is the addition of capers, thin sliced red peppers and large croutons. The dressing pulls it all together. Grab those late harvested Roma tomatoes from your garden and use up day old bread to make croutons.

Greek Salad

Makes 4 servings

4-5 Roma tomatoes

1/2 english cucumber

1/4 cup kalamata olives

2 tables capers

1/2 small red onion thinly sliced

2-3 mini sweet peppers thinly sliced

1/4 cup feta cut into large pieces

1/2 cup greek dressing( recipe below)

1/2 cup croutons

Method

Make greek dressing in the bowl you will be adding the rest of the ingredients.

Greek Dressing

1/2 cup olive oil, 1/4 cup red wine vinegar, splash of kalamata olive juice, 1 clove garlic grated, juice of 1/2 lemon, 1 tsp oregano, salt pepper to taste. Whisk until emulsified.

Cut tomatoes and cucumbers into larger bite size pieces. Add to bowl along with other ingredients. Add feta cheese and croutons on top and toss to coat everything.

Serve immediately.

• Croutons will soften over time. All items except the feta and croutons can be added ahead of time and refrigerated. When ready to serve bring salad to room temperature and add the feta and croutons at time of service.