Use under-ripe green tomatoes in this tasty Greek salad that uses beautiful summer produce including tomatoes!
We have a lovely container garden on our patio this year. Does a 10 foot by 15 foot deck bordered by planters qualify me as an urban farmer? (I joke, I joke!) While we might not have the largest garden in suburbia, it is an easy manageable set of plants that is keeping us stocked up on delicious fresh summer vegetables.
I’ve never had a “real” garden as an adult. We move frequently and it never seemed worth the effort of creating a garden plot from a section of our lawn only to have to reseed or sod it again the next summer before moving.
Over the years I have accumulated a large collection of planters, pots and growing containers that usually hold flowers and houseplants. This spring I decided to put my collection to use and filled them with organic potting soil, seeds and starter plants. We have cucumbers, several types of tomatoes and peppers, beets (that the kids were given at our local public library), and herbs.
After a cool wet spring our container garden is just beginning to yield delicious produce. My kiddos helped to plant the garden and are in charge of watering the plants each day and harvesting the vegetables. I love that they leaning about food production and gardening.
Occasionally their overzealous help means a green tomato falls off the vine. I hate wasting even one precious tomato. Luckily I love a Greek salad! It is easy to whip up a Greek salad that uses all the beautiful summer produce including green tomatoes.
No green tomatoes, no problem. Simply use extra cucumbers or ripe tomatoes in their place.Print
Stop wasting under ripe green tomatoes. It is easy to whip up a Greek salad that uses all the beautiful summer produce including green tomatoes.
- 2 cups cucumber (roughly diced)
- 1 cup green tomatoes (roughly diced)
- 2 cups ripe tomatoes (roughly diced)
- 1/3–1/2 cup Kalamata olives (pitted and quartered)
- 1/4–1/2 cup scallions (chopped)
- 1/3 cup crumbled feta cheese
- 3 Tbsp fresh basil (thinly sliced)
- 3 Tbsp extra virgin olive oil
- 3 Tbsp red wine vinegar
- 1–2 Tbsp fresh lemon juice (to taste)
- 1–2 cloves garlic (pressed)
- 1/8 tsp black pepper
- 1/2 teaspoon dried oregano
- 1/2–1 tsp coarse sea salt (to taste)
- Combine all dressing ingredients in a large mixing bowl and whisk to combine.
- Add all vegetables to combine and stir to coat with dressing and evenly distribute ingredients.
- Serve immediately or chill for a few hours to allow flavors to combine.
- Store covered in your refrigerator up to a week (the basil will look wilted but still taste great)
No green tomatoes? Use extra cucumbers or ripe tomatoes in their place.
- Serving Size: 3/4 cups
- Calories: 87
Keywords: greek salad with green tomatoes, greek salad
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