This easy Greek salad came my way via cucumbers at the Tanana Valley Farmers Market. In the sweltering days of summer, who can pass up a quick, easy meal?

Dart-AM Farms’ booth loaded with cool cucumbers caught my eye Saturday — not just the tasty fruits but also the recipes attached to the stand. Knowing I had most of the items at home, coupled with a purchase of local cucumbers, I was set.

The Greek salad recipe is simple and easily changeable, meaning, if you don’t like one of the listed ingredients, feel free to sub in something else. Myself, not being too big a fan of cherry tomatoes, used a red bell pepper. It’s pretty a pretty forgiving salad when you’re swapping out your preferences.

I also amped up the oregano and lemon juice because the amount was too meek for my potent flavor profile. For a protein, I served this with a grilled pork loin.


Greek Salad

2 large cucumbers

1 small red onion

1 cup cherry tomatoes, halved

10 black Greek olives, halved

1 cup feta cheese, crumbled

1/4 cup olive oil

4 teaspoons lemon juice

1 1/2 teaspoons dried oregano

1/4 teaspoon salt

1/4 teaspoon pepper


Slice cucumbers into quarters lengthwise and then into bite-sized chunks. Add the onion, feta, olives and tomatoes. Mix the dressing, pour over the salad, toss and serve.