Greek Salad with Tzatziki

by BiteSizedJessica on September 1, 2010

This summer has been way too hot. I’m sort of sick of it. I know you’re not supposed to say that because everyone loves summer like it’s the best time of your life. Saying you don’t love summer is blasphemy. But the truth is, I’m kind of over summer. On my days off I’ve been a little lost about what to eat, to the point where I can’t even decide where to order takeout. In the fall and winter, it’s so fun to cook in our apartment. It keeps us warm, and making a stew or chili, or braising something, or making meatballs and sauce is so warming and comforting. But in the summer we’ve had to find other, cooler things to make and eat for dinner.

I’ll give summer one thing – the produce is awesome. Walking through the market is like being at an art show. The fruits and vegetables have been so bright and beautifully vibrant this summer, and the colors of everything together just gets me excited to make something fresh and healthy. So as an ode to the end of summer and at the suggestion of Jonathan’s cousin, Ariel, we decided to make this light, colorful salad out of some beautiful baby vegetables. Combined with a light tzatziki and some marinated feta, this bite was fun to make without sweating too much in the kitchen. I know it’s wrong, but I’m excited for fall.

INGREDIENTS
(Makes 4)

4 mini red and yellow bell peppers, tops removed
4 Sandita cucumbers (Mexican baby gherkins), quartered
4 cherry tomatoes, quartered
4 black olives, quartered
1 shallot, finely sliced
Feta cheese, diced

For the Tzatziki:

1 c whole-fat fage yogurt
½ cucumber, diced
½ small yellow onion, grated
1 clove garlic, made into a paste
Juice of ½ lemon
2 tbsp dill, chopped
1 tbsp parsley, chiffonnade
Salt and pepper

Process:

    1. Dice feta into 1 cm x 1 cm cubes and cover with olive oil. Let marinate for at least 30 minutes.
    2. Slice shallots and cover in olive oil. Let marinate for at least 30 minutes.
    3. In the meantime, remove tops of bell peppers and hollow out the inside.
    4. Quarter tomatoes, cucumbers and olives.
    5. Make the Tzatziki. In a small bowl, combine yogurt, diced cucumber, grated onion and garlic paste. Stir in lemon juice.
    6. Dice herbs and mix into tzatziki. Season with salt and pepper.
    7. To make the bite, mix together the cucumbers, tomatoes, and olives. Drain shallots and feta of a bit of the olive oil and mix into the salad. Dress with tzatziki and fill peppers with salad. Serve cold.

© 2010 Jonathan Meter and Jessica Hertle

{ 4 comments… read them below or add one }

joudie's mood food September 1, 2010 at 2:43 am

How clever and so very very small. I love greek salad and tzatziki, its so fresh and full of crunch and flavour. Your pictures looks great!

Jessica September 1, 2010 at 3:44 am

Those mini bell peppers are too cute! They would be perfect as an hor d’oeuvre at a party.

Dorothy September 1, 2010 at 1:14 pm

I love it. the pics are great and it is a delicious looking bite.

Ariel Meter September 1, 2010 at 2:15 pm

Hi Jessica! I’m glad to see that you’ve figured out how to pack all of that into a bite! Looks and tastes (on my mind) absolutely yummy. Congrats!

Besos, Ariel

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