Memorial Day is for honoring veterans firstly but is also synonymous with kicking off the summer season. When people breakout the sunscreen AND the bug spray. At least that is how it is up here in New Hampshire. We start planting our gardens and breakout the patio furniture and grills. It’s also when we start making our favorite potato salad and pasta salad. Hot dog rolls and hamburger rolls can sometimes be hard to find at the store. Playing horseshoes in the yard was big when I was growing up, now I see cornhole more than anything else. However you spend your summer weekends I hope you enjoy them and stay safe!
Here is a take on a Greek salad if you were thinking of trying out a new refreshing summer salad. It comes together pretty easy with a light homemade dressing. I made this the other day for our world Wide Wednesday meal where we “traveled” to Greece. it comes together quickly and I am looking forward to making it with fresh veggies from the garden, once everything starts growing.
- ¼ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 clove garlic minced
- ¼ teaspoon Dijon mustard
- ½ teaspoon dried oregano
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cucumber diced
- 1 green bell pepper diced
- 2 cups cherry tomatoes halved
- 6 ounces feta cheese crumbles or cubed
- ¼ small red onion thinly sliced
- ½ cup Kalamata olives pitted
- ⅓ cup fresh mint leaves
- 6-7 artichoke hearts chopped
- in a small bowl whisk, or a mason jar shake. All the dressing ingredients together and set aside.
- slice and dices all the veggies and place into a large bowl, add the feta and olives along with the dressing. Toss gently to combine and place onto a platter for serving. Top with mint leave and season to taste with salt and pepper.