I just love the vibrant symphony of colors in this salad! The mini peppers bring in a delicate touch of sweetness, while the olives give it a firm flavor and an exotic twist. The feta cheese holds the salad together and adds an undisputed creamy wholesomeness. I love the flavor of the feta cheese, and whenever I eat it my mind wanders off to the bucolic pastures of the Greek islands.
Indeed, this dish contains a few elements of a classic Greek salad, yet it also has some “unusual” additions. Among them are the radishes, which complement the cucumber beautifully in terms of both taste and texture. I have decided to use radishes in place of red onions because I like their sharp, distinctive flavor and also because my husband loves them and eats them on their own as a snack. (!)
1/2 lb feta cheese
1 cup kalamata olives
4 large radishes
3 small sweet peppers, yellow and/or red
1 medium cucumber (I had a large cucumber and only used half)
1 handful fresh parsley
2 tbsp extra virgin olive oil
2 tsp white wine vinegar
Salt and pepper (to taste)
Wash the vegetables. Cut the peppers into 1/2-inch square pieces. Cut the cucumber and the radishes into thin slices. Put all the vegetables in a large bowl. Add the drained kalamata olives. Cut the feta cheese into 1/2-inch cubes and add it to the bowl.
Mix the above ingredients well. In a glass combine the extra virgin olive oil with the vinegar and then add them to the bowl. Also add salt and pepper to taste, and mix some more using salad tongs or your clean bare hands. Chop the parsley and add it to the salad just before serving.
We eat this salad on Easter Sunday and during the spring and the summer. I am a big fan of feta cheese, and as such I couldn’t be happier with this salad. Meanwhile, my husband is delighted with the inclusion of radishes, which help the dish both flavor- and texture-wise. This salad is a clear winner in our house – and I hope you like it too.