VEGETARIAN RECIPE
Purple Grape Greek Salad
I love a salad that doesn’t try too hard, especially when you’re cooking outdoors. This one’s fresh, crunchy, and a little unexpected with the sweet grapes in there. Paired with salty feta and good olive oil, it’s the kind of thing that balances out a big cook-up and works perfectly thrown together by the beach.
Ingredients
3–4 ripe tomatoes, wedged
1 English cucumber, thickly sliced
½ red onion, thinly sliced
1 green bell pepper, sliced into rings
1 cup seedless purple grapes, halved
½ cup kalamata olives, pitted or whole
7 oz block of Greek feta cheese
3–4 tablespoons extra-virgin olive oil
1–2 tablespoons red wine vinegar
1 teaspoon dried oregano
Pinch of sea salt
Equipment:
Large, shallow bowl for serving
- Serves 4 -
HOW TO MAKE IT
In a large, shallow bowl, combine tomatoes, cucumbers, bell pepper, and red onion.
Gently toss in grapes and olives.
Drizzle the olive oil and red wine vinegar over the vegetables. Sprinkle with salt and half of the dried oregano, and toss lightly.
Place the block of feta on top of the salad. Drizzle more olive oil over the feta, and sprinkle on the remaining oregano.
