Greek Farmers Salads were one of my favorite things to eat in Greece. Loaded with bright red tomatoes, crunchy cucumbers, feta, and really good olives this salad helped me learn that fresh ingredients don’t need a lot of dressing up to be delicious.
This salad uses fresh heirloom tomatoes, instead of the rock solid grocery store ones, to help create that same feeling of freshness and to bring loads of delicious flavor.
This is a great late summer dish when everything in the garden is starting to ripen.
It’s worth noting that good olives are not canned olives from California, which are an abomination against nature and should never be used on anything.
The best way to keep this salad is in a bowl or container that has a grate at the bottom that keeps the juices away from the vegetables. Stored the right way the salad can be good for several days.
One of our favorite dishes to serve with this salad is our Roasted Greek Chicken. The flavors in the chicken compliment the fresh veggies and remind us of late night dinners on the Plaka looking up at the Parthenon.
For more fresh summer dishes check out these salad recipes.
- 3 to 4 good sized heirloom tomatoes, good sized
- 2 medium cucumbers
- 1/2 medium red onion
- 1 cup good olives
- 1 cup feta cheese, crumbled
- salt & pepper, optional
- After you’ve washed all the vegetables cut the tomatoes into bite sized wedges. Slice the cucumber into rounds and thinly slice the red onion.
- Gently mix the tomatoes, cucumbers, and red onion together. Crumble the feta cheese and add it on top with the olives.
- If you feel the need, you can add a little salt and pepper, but they’re not really needed with the salt from the olives and feta.