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A beautiful, simple, light and flavorful salad – packed full of summers bounty.


greek caprese salad

1 (8-ounce) block feta cheese, sliced 1/4 inch thick

3 cups fresh tomatoes, sliced

1 cup assorted olives

1 cucumber, sliced

salt and freshly ground black pepper

Basil Vinaigrette (recipe follows)

On a serving platter, arrange feta, tomatoes, olives and cucumber. Sprinkle with salt and pepper. Drizzle with desired amount of Basil Vinaigrette.


1/4 cup white balsamic vinegar

2 tablespoons minced shallot

1 teaspoon minced garlic

3/4 cup olive oil

3 tablespoons finely chopped fresh basil

1 tablespoon finely chopped fresh oregano

1 teaspoon salt

1/2 teaspoon sugar

1/2 teaspoon ground black pepper

In a small bowl, combine vinegar, shallot, and garlic, let stand for 15 minutes. In a separate small bowl, whisk together olive oil, basil, oregano, salt, sugar, and pepper. Add vinegar mixture to olive oil mixture, whisking to combine. Cover and refrigerate for at least 2 hours before serving.


Recipe adapted from Entertain Decorate Celebrate, July/August 2014