Greek Salad

My stepdad is an incredible cook. He's worked with Chef Frank Stitt, who owns one of America's top restaurants. Eddy, my stepdad, makes this Greek salad that is out of this world. The inspiration came from a salad he had while in Greece a few years ago.

Clay loved the salad, which surprises me because he hates cucumbers and feta cheese. While visiting the farmer's market Saturday, I made sure to get the ingredients so I could share with y'all!

Ingredients:

Fresh, ripe tomatoes. I used heirloom because of their incredible flavor.

Ripe cucumber

Feta cheese (I use the kind in a brine- it's just better than crumbles)

Red onion

High quality olive oil

Red wine vinegar

Fresh garlic

Salt

Pepper

Oregano (or Italian seasoning, if that's what you have)

Instructions:

- Wash tomatoes and cucumber really well. (Mine were from the farmer's market and dirty)

- Cut strips of skin off the cucumber. (Just for appearances)

- Quarter tomatoes

- Slice cucumbers

- Thin slice red onion

- Mince 1-2 cloves of garlic. Once minced, pour a teaspoon of salt over the garlic. Using the side of a knife, make a paste of the garlic.

Should be less chunky than this

- Whisk together equal parts red wine vinegar and olive oil. Adjust to taste.

- Season oil & vinegar with pepper and oregano.

- Place tomatoes in the bottom of the pile. Add cucumber and onion. (Add kalamata olives if you'd like). Crumble feta cheese on top. Drizzle entire salad with dressing.

Tip: Don't combine ingredients until you're ready to serve. The tomatoes will release their juices as they sit and will make the other ingredients soggy.