Summer Salad with Feta

SUMMER! Finally the garden’s bounty is starting to ripen – the most rewarding time of the year. With so many veggies waiting to be eaten this recipe lets you chop and throw it all together to make a most delicious salad. Summer Salad with Feta has just the right amount of crunch with creamy feta cheese and then the salt of the olives. That just means a bowl of YUM! The yellow and orange peppers are a perfect match for the sweet fresh cucumber and grape tomatoes.

summer-salad-with-feta

This salad is really a Greek salad except for one ingredient- fresh corn!  When there is a few left-over cobs of corn after a bbq, this is the salad to make.  The corn makes the salad as it adds so much sweetness and even more crunch. You could even add some shredded chicken to the list of ingredients and this salad could easily be a main course. It keeps well refrigerated so you will have lunch for the next day if there are any left-overs, but I doubt it. Don’t forget to pick up a fresh baguette to sop up all of those lovely juices and olive oil.

summer-salad-with-feta

Enjoy the fresh veggies while we have them – summer doesn’t last long here in the north so we eat as many fresh dishes as we can during the short season. All of those vitamins and fibre are healthy as well as amazingly delicious!

Summer Salad with Feta
 
Prep time
Total time
 
Author:
Serves: 6 servings
Ingredients
  • 1 orange pepper
  • 1 yellow pepper
  • 1 english cucumber
  • 1 pint of grape tomatoes
  • ½ cup of Kalamata olives, sliced
  • ½ cup of crumbled feta cheese
  • 3 cobs of corn, steamed
  • ¼ cup of olive oil
  • 3 tbsp white wine vinegar
  • ½ tsp oregano
  • salt and pepper to taste
Instructions
  1. Chop the peppers and cucumbers into small pieces. Slice the grape tomatoes in half.
  2. Cut the kernels off of the cooked cobs.
  3. Combine the chopped peppers, cucumbers, tomatoes and corn in a large bowl.
  4. Add in the crumbled cheese, olive oil, vinegar and oregano.
  5. Toss salad well. Cover with plastic wrap and refrigerate at least 30 minutes before serving.
  6. Season with salt and pepper before serving.

 

Stuffed Tomatoes

If you garden is anything like mine it is overflowing with tomatoes this time of the year. Once you have had your fill of toasted tomato sandwiches and salads try these stuffed tomatoes for something a little different.  Very similar to stuffed peppers but they use up all of those flavour bombs growing in your garden. If you don’t have a garden then this time of year you can find beautiful field tomatoes at your local supermarket. With all of the other fresh vegetables in season you can add what ever strikes your fancy.  For this version I used only veggies and rice, but you could add ground beef or pork or even sausage to the stuffing.

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