Greek Salad

Img_0742This is a simple, summer salad.  I like to cut everything chunky style.  Also, I put everything in the bowl separately until I am ready to toss.  That way I can see how much of each ingredient is there, if I need more of something or less of something.  Once it is built, I toss with a classic vinaigrette.

  • Large chunk of feta cheese diced(I prefer French Feta if you can find it, it is a bit milder)
  • Box of cherry/grape tomatoes ( you could use diced Italian tomatoes too)
  • 2 cucumbers, peeled, sliced and seeded, then chopped
  • 2 ears of corn grilled (if you don’t like corn, bag it or maybe use sliced red onions)
  • 1 1/2 lbs. of peeled (no tail too) grilled shrimp (you could use chicken or something else here)
  • fresh thyme – I scattered this all over the salad before tossing in the vinaigrette
  • dab of Kosher salt and fresh ground pepper for taste


  • 1 tbsp. Dijon mustard
  • 3 tbsp. red wine vinegar
  • 9 tbsp. olive oil (or vegetable oil)

The key to making a rich vinaigrette is mixing the mustard and vinegar together first with a whisk.  Then, slowly add the oil by whisking until it is completely mixed in.  This should make a thick rich vinaigrette.

This salad could be a base for anything else that rocked your boat to put in.