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    Greek Salad Gets Summery Update with Nectarines

    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

    Ingredients
    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

    Directions
    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.

    Kerry Stantonhttp://chefkerrystanton.com
    Kerry Stanton is a recipe writer, culinary instructor, and restaurant consultant. She writes for Dirty Water Media and the Boston Herald.“I will not settle for anything less than exceptional food at every meal. This doesn’t mean that I demand excessive extravagance or prized ingredients for breakfast, lunch and dinner - I just want well-cooked, properly seasoned food, presented beautifully. I think we all deserve this much.”

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