The salty and acidic salad known by the moniker “Greek” is a crunchy combination of crisp cucumbers, juicy tomatoes, crunchy lettuce, creamy feta cheese, and briny olives, dressed in an oregano-forward vinaigrette. This summery version incorporates ripe nectarines for a sugary burst of flavor and refreshing contrast to the herbaceous dressing and tangy cheese.
Greek Salad with Nectarines
1 cucumber, quartered lengthwise and cut into ½”-wide wedges
½ pint grape tomatoes, halved
2 nectarines, cut into bite size pieces
2 hearts romaine lettuce, cut into bite size pieces
4 to 6 ounces feta cheese, cut into ¼” cubes
⅓ to ½ cup kalamata olives
1 tablespoon minced shallot
¾ teaspoon minced fresh oregano
2 tablespoons red wine vinegar
1 tablespoon lemon juice
¼ cup plus 2 tablespoons good olive oil
⅛ teaspoon salt
Pinch black pepper
2 tablespoons minced parsley
In a large bowl, combine the cucumber wedges, halved grape tomatoes, bite size nectarines and lettuce, feta cubes, and kalamata olives.
In a small bowl, macerate the minced shallot and fresh oregano in the red wine vinegar and lemon juice for at least 5 minutes then whisk in the olive oil, salt, black pepper, and parsley. Pour the dressing over the salad ingredients and toss to combine; serve chilled.