With tomato season in full swing here, this salad makes a frequent appearance at our dinner table. It is perfect for serving with just about any grilled meat or fish. It is also a great partner with soups, sandwiches, or quiche for a quick summer meal.
I love to use mini cucumbers in this salad, or the long seedless English cucumbers. The skins are thin and provide a great contrasting color and crunch to the salad. Regular cucumbers are often too seedy and have much tougher skins.
I usually serve the feta cheese on the side. It becomes mushy if left in the salad for too long.
Greek Tomato Cucumber Salad
3-4 tomatoes, chopped
4-6 mini cucumbers or 1 English seedless cucumber, chopped
½ red pepper, chopped
1 small red onion, chopped
4 oz feta cheese, crumbled
¼ cup olive oil
2 Tbs lemon juice
1 Tbs red wine vinegar
1 clove garlic, minced
1 Tbs fresh oregano, finely chopped (or ½ tsp dried)
½ tsp Greek seasoning
½ tsp kosher salt
½ tsp fresh ground black pepper
Combine chopped tomatoes, cucumbers, red pepper, and onion. Stir together dressing ingredients. Pour over salad. Stir in feta just before serving (or serve feta on the side).
Serve right away or refrigerate.
The weather here has turned from dreary, cold and rainy to beautiful, sunny and warm. So I am putting away the soup recipes for a couple of weeks, and firing up the grill. This chicken is marinated in a dressing made from lemon juice, olive oil and Greek spices (including fresh oregano-which is still hanging on in my garden!). The tomato cucumber salad is a nice accompaniment to the grilled chicken, providing a tangy balance to the chicken.
When I prepare chicken or other meat to grill, I always make double and freeze half in a separate Ziploc bag for a quick meal another day. You can either cook all of it and freeze the extra cooked chicken (either whole or diced) to add to future recipes, or freeze the extra raw chicken in the marinade, and then thaw and grill it another day.
After making the marinade, I put a small amount (about 1/4 cup) in a separate Ziploc bag and marinated some fresh asparagus, and then grilled it alongside the chicken. I put the asparagus on the grill at the same time as I turned the chicken over, and they were done at about the same time. Zucchini/summer squash would be another great vege to marinate and grill.
We ate the grilled chicken and asparagus with this Greek tomato and cucumber salad topped with feta cheese. Most of my garden is done for the year, but I do still have some green tomatoes slowly ripening on my kitchen counter. A couple of nice red ones made for a great fresh end-of-summer salad. You can find the recipe for the salad HERE.
Grilled Greek Chicken
6-8 boneless, skinless chicken breasts
1/3 cup olive oil
1/3 cup lemon juice
1 tsp fresh lemon zest**
2 cloves garlic, minced
1 Tbs fresh oregano, chopped (or 1 tsp dried oregano)
1 tsp Greek seasoning (or additional oregano)
1/2 tsp sage
1/2 tsp marjoram
1/2 tsp black pepper**
Place chicken breasts in a Ziploc bag. Combine marinade ingredients and pour over chicken. Marinate in refrigerator 6-8 hours or overnight. Remove from refrigerator 30-45 minutes before cooking.
Preheat grill to medium-hot and grill chicken 15-18 minutes, or until well browned and firm but not hard to the touch. Actual cooking time will depend on the thickness of your chicken, the heat of your grill and the temperature outside, so don’t overcook.
**or omit lemon zest and black pepper and substitute 1 tsp lemon-pepper seasoning
FOR GRILLED GREEK ASPARAGUS (OR OTHER VEGETABLE):
1 lb fresh asparagus (or zucchini/summer squash or other vege of choice)
1/4 cup marinade from above recipe
Place asparagus or sliced vegetable into a Ziploc bag. Add marinade (be sure to place marinade in vegetable bag before adding it to the chicken bag). Let sit at room temperature for 15-30 minutes (longer is fine too). Grill for 5-6 minutes, or until crisp-tender.
Recipe adapted from Kalyn’s Kitchen