Greek Salad with Fresh Herb Vinaigrette

Ingredients

• ●1 English cucumber, diced
• ●1 red bell pepper, diced
• ●1 green bell pepper, diced
• ●1½ cups cherry tomatoes, halved (mixed colors if you can find them)
• ●3 stalks celery, sliced
• ●½ small red onion, thinly sliced (optional — I never add onion to mine)
• ●4 ounces fresh feta or goat feta, crumbled
• ●½ cup fresh oregano leaves
• ●¼ cup fresh rosemary
• ●¼ cup fresh basil leaves
• ●2 tablespoons fresh thyme leaves
• ●¼ cup fresh parsley
• ●3 cloves garlic
• ●¼ cup balsamic vinegar
• ●¾ cup extra virgin olive oil
• ●Salt and freshly ground black pepper
• ●Optional: 1 teaspoon honey

Method

1. Combine the cucumber, bell peppers, cherry tomatoes, celery, and red onion if using in a large bowl.
2. Make the vinaigrette: Combine the oregano, rosemary, basil, thyme, parsley, balsamic vinegar, olive oil, ½ teaspoon salt, and pepper in a blender. Add the honey if using. Mince the garlic separately (or grate it) and add it — blended whole garlic can be grainy and sharp. Blend on high until smooth and emulsified, about 1 minute. Strain through a fine-mesh sieve for a smoother texture if desired.
3. Taste the dressing. It should be bold — adjust salt, vinegar, or oil as needed. The flavor should be bright and herby.
4. Pour the vinaigrette over the salad and toss well. Let it sit for 5 minutes so the vegetables absorb the dressing.
5. Top with crumbled feta. Serve with crusty bread to soak up the dressing.
6. *Variations:**
7. **With pasta**: Add 1 cup cooked fusilli pasta for a heartier meal. Toss it in with the dressing and let it absorb before adding the vegetables.
8. **With avocado**: Add 1 ripe avocado, diced, and fold it in gently just before serving.
9. *Storage:** The dressed salad keeps for 1 day in the fridge, though the vegetables will soften. The vinaigrette keeps for 1 week in the fridge — shake or blend before using.
10. *Seasonal note:** The tomatoes matter here. A mix of colors and varieties — yellow pear, red cherry, Sungold, Sweet 100s — makes this salad look as good as it tastes. The herb vinaigrette is endlessly adaptable: swap basil for mint in summer, add a serrano pepper for heat.