Greek salads have a bad rep. Considering that many of them are made with wilting lettuce and sad, pink tomatoes, it’s no surprise. We hope this recipe from our book, Host, will change your mind about Greek salads; it certainly changed ours. We use whatever looks good at the farmers’ market to make this salad, so follow our top three tips for getting prime produce:
- Go Early: Yeah, we get that sleeping in might be your number-one weekend priority, but getting to the market early in the morning means that you’re going to get the very best of what these vendors have to offer. You may run into chefs from some of your favorite restaurants, because they’re showing up early too.
- Walk Before You Buy: Walk the entire length of the market, at least once, before buying anything. You’ll get a better idea of what is available, and of the best places to buy certain things. We also find ourselves getting inspired by ingredients we see during our preview round.
- Ask The Farmer: This is a big one. They will always have the best handle on what ingredients are at peak ripeness on any given day, and they can tell you what to expect in the coming weeks. Talk to your farmers!
In summer we search out sweet tomatoes and crisp cucumbers, whereas in winter and fall, we swap in roasted root vegetables and kale. We skip the lettuce, too, using a ton of fresh herbs instead, which results in a fresh, hugely flavorful salad.
Farmers' Market Greek Salad
Makes 4 servings
For The Vinaigrette
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
1⁄2 teaspoon fine sea salt
1⁄8 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
1⁄2 teaspoon fine sea salt
1⁄8 teaspoon freshly ground black pepper
1⁄2 teaspoon dried oregano
1⁄4 cup olive oil
1⁄4 cup canola oil
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In a bowl, whisk together the vinegar, lemon juice, sea salt, pepper and oregano until the salt has dissolved.
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Add the oils in a slow, steady stream while constantly whisking. Set aside.
For The Salad
2 tomatoes, cut into wedges
1 medium cucumber, cut into 1⁄2-inch cubes
1 medium red onion, cut into 1⁄2-inch pieces
1⁄4 cup flat-leaf parsley leaves
1⁄4 cup sliced chives (1-inch lengths)
1⁄4 cup roughly torn dill pieces (about 1 inch long)
1⁄4 cup mint leaves
To Finish
6 ounces feta cheese, crumbled
1 tablespoon capers (preferably salt packed)
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In a serving bowl, combine the tomatoes, cucumber, red onion and herbs.
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Add the vinaigrette and toss to combine.
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Top the salad with the feta and capers and serve.
