Warm(ish) weather has finally arrived here in the Boston area, where I live, and we celebrated last weekend by bringing our outdoor dining table out of hibernation and having dinner on the deck.
We grilled some marinated steak tips, had my favorite crispy oven potatoes (both recipes on my blog this week!), and big bowls of this Greek chopped salad with creamy yogurt dressing. It was so fresh, colorful, and tasty and just the perfect kickoff to al fresco dining season here in the northeast.
Greek Chopped Salad
1 seedless cucumber
1 c. grape tomatoes, halved
4-5 radishes, cut into quarters
1 c. black olives, halved or quartered
1/2 c. crumbled feta cheese
Creamy Yogurt Dressing
2 tbsp. olive oil
1 1/2 tbsp. lemon juice
3 tbsp. Greek yogurt
1/2 tsp. dried oregano
1/4 tsp. salt
ground pepper to taste
For the cucumbers, cut off the ends, then cut lengthwise in half and then half again. Chop and add to a medium bowl. Add tomatoes, radishes, olives, and feta. Season with salt and pepper.
For the dressing, whisk all ingredients until well blended and pour over salad. Toss gently and serve.
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Thank you for this post from contributing writer, Jennifer, of The Chronicles of Home. You'll definitely want to check out her blog for more amazing recipes, beautiful home decor, and easy-to-follw DIY projects!