Greek Country Salad

When I was a teenager, I worked as a waitress at a small, busy coffee shop in a town called Port Jefferson, Long Island.  The owner, George spoke mostly Greek, but I went along and was a quick learner.  There are so many stories from this place and I learned so much from George and his family, but ultimately this is where I discovered Greek food (& coffee).  Waitressing at the coffee shop was hard work, but I loved it and I loved my lunch breaks! This is where this salad comes in.  On the lunch menu there was a traditional Greek Salad, but also the "Country Salad"  which was a chunky, lettuce-less salad, heavy on the feta and dill and so good. Heres my version from memory:

What you'll need to serve 4:

• 1 pint grape or cherry tomatoes, halved
• 1/2 small red onion, sliced small
• 3-4 Persian cucumbers or 1 large English cucumber
• 1/2 cup feta cheese. crumbled
• 1/4 cup fresh dill, chopped

For the dressing:

• 1/4 cup red wine vinegar
• 2 tbsp. olive oil
• 1/4 tsp oregano
• salt & pepper(light on the salt, the feta is salty)

This simple salad is perfect alongside grilled, lemony chicken or pork. Its a MUST when you grill lamb chops!    Its also a great lunch salad served with a toasted pita.

Enjoy Godesses!

xo & a pinch

Kelly