Greek Salad

On a recent summer afternoon, Julie and I sat down to brainstorm future farm kitchen dishes. A few minutes into the meeting, Farmer Dan delivered the new–the first tomatoes were READY! An obligatory happy dance immediately followed. After we calmed down, an image of a creamy fresh dish with vine-ripened tomatoes popped into my head. The time had come for a Perkins’ Farm Greek Salad. 

After a few trial runs, I knew I’d nailed the recipe when Harper started using the dressing as a veggie dip, and Asher went to the trouble of making his own Greek Salad for lunch. Unlike other versions of Greek Salad, this one is not soggy with excess tomato juice or sparingly garnished with a few pale tomato wedges. This salad is crisp, bursting with flavor, and full of delicious red-ripe tomatoes. 

While this recipe is good, it’s the ingredients that take this salad from good to AMAZING. Whether you use our Perkins’ Farm produce or other local fresh veggies, remember that it’s good individual components that make a truly delicious dish. 

-Casey Perkins

Greek Salad

Greek Salad

This tangy, creamy salad makes a nutritious lunch or a great side at a BBQ!
Prep Time30 mins
Servings: 6 people

Ingredients

For the Salad:

  • 1-2 cucumbers chopped
  • 1-2 large tomatoes chopped and drained in a strainer for 5-10 minutes
  • 6-8 sweet turnips chopped
  • 1/4 lb salad mix (a little more than half a bag of PGEF salad mix)
  • 6 oz feta crumbled
  • ¼ cup fresh mint torn
  • ¼ cup fresh parsley torn

For the Dressing:

  • 3 Tbsp olive oil
  • ½ cup Greek or whole milk yogurt
  • Tbsp fresh dill chopped
  • ½ Tbsp fresh oregano chopped
  • ½ shallot finely diced
  • ½ tsp white wine vinegar
  • ½ tsp sugar
  • 1 Tbsp lemon juice
  • ½ tsp salt
  • 1 clove garlic minced

Instructions

For the Dressing

  • Combine all ingredients in a large bowl or jar with lid. Whisk or shake vigorously to combine. Ideally, let the dressing sit for an hour or two before using.

For the Salad

  • Toss cucumbers, tomatoes, turnips, and salad mix in large bowl. Add dressing and toss again. Sprinkle with feta, mint and parsley. Alternatively, portion out the salad/veggie mix into 6 individual bowls. Toss each salad with dressing and divide toppings among salads. Enjoy!

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