Culinary Literacy: Simple Greek Salad

It is peak tomato season now in the Midwest area. Hot summer days produce beautiful, juicy tomatoes. Heirloom tomatoes are back in popularity. They come in many colors, stripes, and shapes and each type has a unique flavor. The seeds have been passed down from generation to generation. Have you ever wondered if the tomato is a fruit or vegetable? Learn more about everything tomato here.

When travel to Greece is not possible, one can bring a piece of Greece home with them by making this easy, delicious, and super healthy salad. All ingredients can be purchased very fresh and for a reasonable price at local farmers’ markets. A list of local KCK farmers’ markets can be found here. To learn seasonal shopping strategies at farmers’ markets, look here.

Simple Greek Salad

Ingredients:

5 ripe heirloom tomatoes of varying colors

1 sweet onion

10 Kalamata olives

1 thick slice of Feta cheese or one cup of crumbled Feta

5 tbs of good quality olive oil

1 large cucumber

Fresh or dried oregano

Feta cheese 101

Three are three types of feta cheese, varying in firmness and level of salt: Greek feta, Bulgarian or French. Bulgarian feta is the saltiest type, with a firm but creamy texture. French feta is less briny and tends to be a bit softer, so it’s easier to whip. Greek feta is tangy, briny, and sharp with the most flavor. Look for any of these in specialty European or Middle Eastern stores.

Instructions:

Cut all vegetables to the size of your liking, cut up feta to cubes, shred on a cheese shredder or crumble. Drizzle with quality olive oil generously. The completed salad will last in the refrigerator for a couple of days but tastes the best when served at room temperature.