When Spring hits, I am super anxious for the real taste of tomatoes. I have now spent months avoiding them unless I am using them cooked in a recipe. After years of growing my own and getting them from Talley Farms, I just can’t get myself to eat them out of season. The difference is just too disappointing! However, I felt that I just couldn’t wait any longer so I opted for some mini pearl Grape Tomatoes from Mexico to fulfill my craving.

That triggered my desire for a Greek Salad. It is one of my favorite types of salad with it’s brilliant colors and bright tart flavor. Utilizing my picture perfect red and green leaf baby lettuces from Talley Farms, I created a sensational version of the salad. There are several adaptations that you can use for a Greek Salad and I opted for some traditional and some new. I used one of my new fav’s, Persian cucumbers along with radishes, grape tomatoes, feta cheese and kalamata olives. Instead of red onion, I used scallions for a more delicate flavor since I added garlic to the dressing for a nice kick.

What really makes a Greek Salad sensational is to marinate all of the veggies, cheese and olives together with the dressing for at least a half hour to meld the flavors together. Then, just pile it over the lettuce – no need to toss, as the dressed veggies will drizzle into the lettuce all on their own. 

Bright and beautiful, tart and crunchy, this makes a fantastic entree salad. You can also use this recipe as a side salad with any Mediterranean fare or serve it up with some toasted pita bread for a real treat! Later in the season when we have ripe seasonal tomatoes, I’ll share my Lemony Greek Salad recipe where I use large chunks of vegetables with feta and olives that are merely dressed with lemon juice and olive oil. Another winner!

Greek Salad

Serves 2 – main entree portions